A NOTE FROM THE PUBLISHER

On behalf of everyone at Cuisine Noir Magazine, I would like to thank you for becoming a part of history in the making. We created Cuisine Noir to be a voice for African-Americans in the culinary industry so that the rest of the world can see our faces and hear our stories. Our special December issue will launch on Saturday, December 1 with more great stories from some of the country’s top culinary professionals. This month’s issue will feature Michele Hoskins from Michele’s Foods in Chicago. Michele’s story is truly inspirational as a mother who once struggled to make ends meet and later built a multi million empire from one recipe left behind from her great, great grandmother. The December issue will also highlight the careers of Chef Gaston Meredith and Chef Karla Lacey-Minors and how their passion for cooking allows them touch the lives of others. In addition, we are putting the spotlight on one San Francisco restaurant and another highly acclaimed African-American winery in our restaurant and wine reviews. We hope you are enjoying the magazine so far. In the future, you can expect to find more stories about culinary professionals but we also plan to spice it up and toss in a few stories that are sure to be conversation starters such as the way African-Americans are consistently overlooked in the industry, especially in national publications and TV networks. On behalf of the staff at Cuisine Noir Magazine, we wish you a very happy and safe holiday season. Tasting Everything,