In the world of soul food, few names resonate as deeply as Claude Booker. As a chef and the founder of Booker’s Soul Food Starters—a company dedicated to providing authentic soul food meal kits—he has made it his mission to celebrate the rich tapestry of flavors and traditions that define this beloved cuisine, and to give back.
Booker’s impact as a leading figure in the soul food scene also transcends the kitchen. “Chef Booker has consistently worked to uplift the Black community,” Akin Affrica, president of Soul Republic United Restaurants, told me in an interview. “Over the course of two decades, his commitment to supporting Black businesses has been unwavering, providing vital exposure and opportunities for entrepreneurs in the industry.”
For Booker, soul food is more than just a cuisine—it is a gateway to understanding the diverse cultural influences that make America’s culinary landscape so vibrant. Through his travels and personal experiences, he has gained a profound understanding of the nuances that make soul food a culinary treasure.
Hailing from rural South Carolina, Booker’s upbringing laid the foundation for his love affair with soul food and an appreciation for the importance of fresh, locally sourced ingredients—the true roots of soul food. The community he grew up in relied on a deep connection to the land and the bountiful produce it offered.
From pecans and peanuts to watermelons and cantaloupes, each season brought an abundance of flavors that shaped Booker’s understanding of soul food—which he says is misunderstood in America and often viewed as unhealthy.
“If you look at the roots of soul food in the Antebellum South, it was a cuisine primarily based on seasonal vegetables and very little meats,” Booker told me in an interview. “The diet was closer to what we today align with being a vegetarian. Most often dietitians and nutritionists encourage us to eat dark leafy greens, sweet potatoes, legumes lean meats and fish—which are all key components of soul food.”
After graduating from high school, Booker went to culinary school. “I learned how to take those chef skills and use my family’s oral recipes that have been shared by word of mouth for years and add consistency,” he says. “As chefs we have an opportunity to share this wonderful cuisine with so many. I encourage my future culinary brethren to be a part of that journey.”
Another thing that expanded Booker’s culinary horizons: travel. “It’s so important to travel,” he says. “You get to see the world and make friends over some great soul food. You also get to share a bit of yourself.” From the vibrant streets of Harlem to the neighborhoods of New Orleans, Booker has always immersed himself in classic soul food destinations.
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