Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

Ujamaa: Caterers for Your Next Special Event

Pot, Whisk, Millet and Bay Leaf

Hiring a community focus caterer is within the principle of Ujamaa. The following are a few caterers to call for your next special event.

Black Tie Bar-b-Que Catering. A young couple and their college classmate started a catering company, originally focusing on bbq. They’ve expanded to a full service catering featuring upscale Southern cuisine. They also host underground, secret supper clubs. Spencer Humphry is the Co-Owner. Contact him at (404) 254-5125 and follow him on Facebook/Blacktiebbque.

Courtney of Coco-Cooks.comCoco Cooks is an off premise international, innovative, delicious cuisine for your special events. Courtney Nzeribe started from a genuine passion in cooking and nurturing others. Starting with a food blog created over five years ago, Courtney, found herself getting many requests to create meals, events, and demos for others. Courtney has always had a hand in the catering industry, learning from some of Chicago’s best as she turned her avocation into a vocation. After being laid off working for a local cosmetics company for over twelve years, Courtney “dropped her bucket “where she was and ventured out on her own, creating Coco Cooks Catering. One constant remark Courtney always hears is that her food makes people happy. See for yourself. Visit to learn more. Social Media: Coco Cooks on Yelp and Coco Cooks on Facebook

Therese Nelson is the Executive Chef of Get ’Em Girl Inc., a Harlem based culinary lifestyle brand focused on encouraging women to live life deliciously through a more direct connection to food. In her role, Therese oversees the food editing for the brand’s lifestyle website, is responsible for the recipe consulting and food styling for the company’s Get ‘Em Girl Guide cookbook series (Simon & Shulster 2008 and 2009), and is culinary Director of Get ‘Em Girls Catering, the brand’s boutique catering company focused on bringing clients a soulful take on global cuisine.
» In addition read her story, An Ode to George Washington Carver.

J.P. Dominique Romain of La Caille Events (website coming soon, follow his Facebook page for details) was born in Montreal, Quebec to Haitian parents and is the oldest of 3 children. His love for ‘la cuisine’ comes from his now 97 year old grandma, mom, and aunts from whom he learned how to cook. He attended New York University where he studied Nutrition & Dietetics and then furthered his education at the Institute of Culinary Education (ICE), where he graduated amongst the top of his class.

His philosophy is, “You will never find someone to cook you a better meal than family”, which is applied and incorporated into everything he touches and prepares. He has much to offer by way of diversity and experience having worked and trained at various places such as NOBU, Restaurant Daniel, and has also worked for Chef Tony Mantuano, of Spiaggia. He’s currently a Private Chef and freelancing for various companies such as Spoonbread, Mary Giuliani, and Olivier Cheng. For more information, email LeChefRomain at gmail [dot] com or call (347) 582-1289.

Majani Catering: Soulful Vegetarian Cuisine by Chef Tsadakeeyah
5032 S. State St. Chicago, IL 60615 312-344-3VEG (3834) |
» Read Majani Catering’s story about Ujamaa by clicking here.

Bryce Fluellen, Owner/Chef of YAMS CateringBryce Fluellen, Owner/Chef of YAMS Catering based in Los Angeles, CA has over 20 years of restaurant/retail experience. His career in hospitality includes serving as Director of Operations for Magic Johnson Enterprises, in which he was responsible of overseeing and developing partnerships with Starbucks Coffee Company, T.G.I.Friday’s and Lowes Theatres.

Bryce’s love affair for food started at an early age as a “professional taster” for his Aunt Bessie who introduced him to the concept of using local fresh ingredients. Bryce was professionally trained at Chef Eric’s Culinary School in Los Angeles.

He is truly committed to giving back and in 2008 started his own movement called ESSENTIALS which collects household items (soap, deodorant, cleaning supplies, etc.) to assist cash strapped families. In addition, he has served as a mentor and supporter for local and national organizations such as Brotherhood Crusade, CCAP (Careers through Culinary Arts Program), I Have a Dream Foundation and the Los Angeles Urban League.

YAMS Catering is seeking to open its first restaurant location in the “Restaurant Row” area of downtown Los Angeles late 2011. For more information, visit his website at, email him at yamseatery at gmail [dot] com, or call (818) 284-2622. Follow him on Twitter @Yamssouthern and Facebook/Yams Catering.

About Sanura

Art Director/Senior Graphic Designer at Food Writer at

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Learn more about Kwanzaa

The word "Kwanzaa" comes from the phrase, "matunda ya kwanza" which means "first-fruits." Kwanzaa's extra "a" evolved as a result of a particular history of the Organization Us. It was clone as an expression of African values in order to inspire the creativity of our children. In the early days of Us, there were seven children who each wanted to represent a letter of Kwanzaa. Since kwanza (first) has only six letters, we added an extra "a" to make it seven, thus creating "Kwanzaa." To learn more about Kwanzaa, visit the Official Kwanzaa Website.

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