The smell of fried chicken and collard greens pulled students into Douglass Community Kitchen on Wednesday afternoon, where local Rochester chef Dede Gause, known professionally as “Chef Dede” of DDEggs & More, stood at the stove for a cooking demo centered on soul food that turned into something closer to a lesson in culture and community. Originating from the kitchens of enslaved Africans and carried forward through generations, soul food is a cuisine defined by its deep flavors, resourcefulness, and enduring cultural significance.
This event was part of “Culinar(i)Zone,” a series hosted by URochester’s Barbara J. Burger iZone in collaboration with RIT’s Center for Urban Entrepreneurship, designed to connect students with Rochester’s local food scene while highlighting its cultural significance. Through a live demonstration and tasting, Chef Dede prepared fried chicken, baked macaroni and cheese, and collard greens – dishes rooted in Black Southern history. Students leaned in as she explained the methods and care that go into each plate.
For Chef Dede, soul food is deeply personal, grounded in “family and cooking with love.” Chef Dede shared: “My demonstration is one thing, but when I’m at home, I’m dancing, talking to my food… the soul is the heart.”…