• Mac & Cheese with Fernay McPherson

  • 2024/03/26
  • 再生時間： 42 分
  • ポッドキャスト

Mac & Cheese with Fernay McPherson

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  • In this episode of Loading Dock Talks, Chef Preeti Mistry hosts Fernay McPherson, the chef-owner of Minnie Bell's Soul Movement, a fast, casual fried chicken restaurant in Emeryville, California, and soon to be in the Fillmore District of San Francisco. Fernay shares her journey starting Minnie Bell's in the historic Fillmore district, a place she aims to honor and return to with her business in early 2024. Fernay McPherson discusses her involvement with La Cocina and the support she received in starting her own business. She emphasizes the importance of building relationships with other women chefs and the sense of community that comes with it. Fernay also talks about the alternative paths in the restaurant industry and the shift towards a more welcoming environment.

    For more from Fernay:

    • Her restaurant
    • Minnie Bell's Instagram

    Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

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あらすじ・解説

In this episode of Loading Dock Talks, Chef Preeti Mistry hosts Fernay McPherson, the chef-owner of Minnie Bell's Soul Movement, a fast, casual fried chicken restaurant in Emeryville, California, and soon to be in the Fillmore District of San Francisco. Fernay shares her journey starting Minnie Bell's in the historic Fillmore district, a place she aims to honor and return to with her business in early 2024. Fernay McPherson discusses her involvement with La Cocina and the support she received in starting her own business. She emphasizes the importance of building relationships with other women chefs and the sense of community that comes with it. Fernay also talks about the alternative paths in the restaurant industry and the shift towards a more welcoming environment.

For more from Fernay:

  • Her restaurant
  • Minnie Bell's Instagram

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

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