The other day, as I spoke to the chef Michelle Williams by phone, she paused to explain a faint beeping. “Oh, sorry, that’s a timer,” she said cheerfully. “I’ve got a poundcake in the oven.”

As we hung up, she was logging on to a virtual meeting to discuss the new school year; in addition to running Good IV the Soul, her Brooklyn-based catering company, she teaches culinary arts in New York City public high schools.

After the meeting, she would finish preparing a dinner that she was catering that night, setting portions aside for me to try in advance of her next venture: launching the third pop-up (through Aug. 16) in an ongoing series at Maison Yaki, in Prospect Heights, showcasing Black entrepreneurs.

At Honey Bunny’s Chicken, the second pop-up in a series at Maison Yaki highlighting Black entrepreneurs, the chef Jared Howard showcased the fried chicken of his native Maryland. Photograph by Myles Loftin for The New Yorker The other day, as I spoke to the chef Michelle Williams by phone, […]


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