Chef Afi: Food for the Heart and Mind
The thought of whipping up a vegan meal could easily shy anyone away but Chef Afi’s personality and expertise will quickly make you want to give the option a try! She finds joy in preparing special meals and introducing individuals to a new diet that’s known to positively impact lifestyles. It was no easy feat carving out this niche and launching DIY Kitchen Diaries Cooking Classes. Chef Afi talked with us about her extensive culinary journey to becoming the reputable business owner and teacher she is now!
We look forward to having her host our Make with Makerhoods event as she teaches how to make plant-based California rolls. Register now to be a part of this wonderful class!
What was your earliest memory of cooking?
That would be with my Mom. She started us in the kitchen, probably somewhere about seven or eight. I remember wanting an Easy Bake Oven and my mother said, “no, you need to get on the real oven.” We started out with learning how to peel potatoes, and as I got older I helped out more and more. She used to make cinnamon rolls--her specialty was bread. These memories remind me that I was being introduced to skills that would help form who I am today.
She wanted all of her kids to be able to cook and we’ve been plant-based basically since we were born. We started out as vegetarian and then we kind of worked our way into going vegan. Back in the 70s, veganism was not a term that was used a lot, especially in the south--that's where I'm from.
You mentioned being from the South. I read on your website you're from Atlanta?
Yes, I'm from Atlanta. That's where I was raised. It wasn't until the millennium when I really got into the food business consistently. It started with me running a cafe that was in downtown Atlanta, which was the catalyst into other businesses. I've been a head cook at an insurance company in Kansas City, Missouri where I lived for six years. During that period, I opened my own company called Cosmic Garden.
I graduated from Le Cordon Bleu, which is in Atlanta, Georgia, for culinary arts, pastry and design. I have experience in everything from catering, managing a restaurant, and owning my own space. Now I'm teaching more and that's how I got to where I am today.
Can you explain more about your journey with a plant-based diet?
It was always there. I think that the transition to teaching comes from a lot of experience. I'm not teaching the classes to convert people, it's more about learning the health benefits of controlling what we put into our bodies.
What are some goals you have for your company later down the line?
There are two things that I would like to see happen with DIY Kitchen Diaries Cooking Classes...I would love to actually have a physical space for a cooking school, where all we teach plant-based cooking for kids and adults. The second part is to work towards a mobile food truck that offers the ability to come directly to you.
We’ll be here to see Chef Afi’s dreams come to fruition as she continues to work with Makerhoods. You can support Chef Afi and her goals by visiting her website and joining us for Make with Makerhoods Plant-Based California Roll virtual class on Thursday, August 26t! You’ll be sure to have a delicious lesson in eating plant based!
Mercedes Samuels, Maker Success Associate
Mercedes is writer, artist, and business coordinator who recently graduated from Rutgers University (NB). With a passion for music, media, and tech, Mercedes has worked to blend her creative assets with her knack for business which led her success in the nonprofit world.