Yollande Tchouapi has spent more than 20 years working to amplify African culture in Milwaukee. And on Nov. 10, the Cameroon native, who came to Milwaukee in 2001 to study at Marquette University, will present her largest effort yet: a high-end African cultural gala that she says is the first of its kind in Wisconsin.
Organized by Tchouapi and curated by Ubuntu MKE, a cross-cultural incubator lab that brings people together through food, The Flavors of Africa & Diaspora: Best Chefs Wisconsin Gala and Competition will take place from 3 to 7 p.m. Nov. 10 at the Milwaukee Athletic Club, 758 N. Broadway.
The event will celebrate the impact of the African diaspora foodways on modern American cuisine, featuring dishes from more than 40 of the most celebrated chefs in Wisconsin and beyond, including James Beard Award-recognized chefs Dane Baldwin, Gregory Leon, Justin Carlisle, Dan Jacobs, Kyle Knall, Adam Siegel and more. Throughout the event, there will be cultural performances and appearances by celebrity guest judges and speakers, as well.
“For years, our cities and state have been negatively impacted by the national press, which has painted our state as a place filled with racial disparity, segregation and a lack of diversity and inclusion,” Tchouapi said. “I believe that we can work together, cook together and learn from one another. In doing so, we can start a dialog that begins to reframe these tired narratives and create a new story for our state that focuses on unity and progress.
“This is all about our community, while promoting inclusivity and sharing what is beautiful about the African culture,” she said.
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It was the core idea behind her popular African-Jamaican restaurant, Irie Zulu, which she closed in 2019 to focus on family. She wanted to introduce African cuisine to the people of Milwaukee in an approachable way, while maintaining the respect and storytelling of the dishes that inspired her menu.
Five years after closing her restaurant, Tchouapi, who currently works as a vice president at Johnson Controls, said she still receives emails from people who remember it fondly.
“What it told me is the need is there, and, actually, it’s growing,” she said.
Tchouapi said she finally feels the time is right to host an event of this scope.
“Milwaukee’s power is expanding, and with the confluence of all the influences of the immigrants in the area and the attention that the city got with ‘Top Chef’ in town, everything is coming together to make Milwaukee ripe for the next level in food.”
The Flavors of Africa & Diaspora: Best Chefs Wisconsin gala will represent that next level, with local restaurants and James Beard Award-recognized chefs highlighting the diverse elements of African cultural cuisine, with dishes inspired by the flavors of continental Africa, the Caribbean, Gullah cuisine and soul food.
Expect authentic African food, but also African-inspired dishes that give talented chefs room to express their interpretations of traditional fare, showcasing the contrast between centuries-old tribal cuisines and innovative future-forward takes using fresh, locally sourced ingredients. Each restaurant will serve one vegan and non-vegan dish.
Wisconsin’s top chefs will compete in a cook-off featuring modern African cuisine
More than 40 chefs and bartenders representing restaurants in Milwaukee, Madison, Chicago and Washington, D.C., will cook at the gala, vying for the titles of Best Rising Star Chef, Best Dish by a Classically Trained Chef and People’s Choice.
In the Grand Ballroom, exclusive dishes will be served from critically acclaimed and James Beard Award-nominated restaurants including The Diplomat, Amilinda, EsterEv, Birch, Sanford, Lupi & Iris, Ardent, Braise, Odd Duck, Bavette, Goodkind, The American Club, Room Service, Irie Zulu, CocoVaa and more.
A second ballroom will feature more dishes from celebrated restaurants, including Saffron, Uncle Wolfie’s Dinner Diner, The Nite Wolf, La Dama, Buckley’s, Pasta Tree, Ono Kine Grindz, Immy’s African Cuisine, Frankie’s African Cuisine, Blue Star Cafe, Uppa Yard, Irie Zulu, Alem Ethiopian Village, Heaven’s Table BBQ, Margaux Brasserie and more.
Participating chefs will create innovative dishes using the tools they’ll learn during an immersive residency studying African cuisine, history and culture, community building and equity and inclusion.
The food will be judged on the basis of flavor, presentation, cultural relevance and evidence in forward thinking. Honorary celebrity judges include James Beard Award-winning author Michael Twitty, James Beard Award-winning chef Edouardo Jordan and author Pierre Thiam. Local celebrity judges will judge the People’s Choice award as well as Best Humanitarian Chef. They include Marquette University’s Judge Derek Mosley, Generac’s Director of Diversity and Inclusion and ElevAsian Co-founder Shary Tran, Hyfin Executive Director and Radio Milwaukee’s Tarik Moody, Pride United Co-Chair Micah Ogé and U.S. Bank’s Rick Rodriguez.
Cultural immersive workshops will be held to educate chefs, general public
Leading up to the gala, Tchouapi will host an eight-week cultural immersion residency, a series of workshops aimed at educating participating chefs and members of the public about the cultures and cuisines of Africa and its diaspora, as well as diversity and inclusion issues that impact the food world on a broader scale.
From September 1 to November 3, the workshops and site visits will highlight culturally relevant topics including food sustainability and access; the history and flavors of Uganda, Senegal and Ghana; urban agriculture and Southern farmer foodways; the Good Food Movement; Black history and its impact in the United States; biographies of African food entrepreneurs; the LGBTQ+ community; and diversity, equity and inclusion.
Each workshop will include perspective panels, a four-course authentic tasting plate, and musical performances by DJ Leo Neo and Lucky Diop.
General admission tickets for each workshop are $90 per person. Find the full schedule and purchase tickets online at ubuntumke.com/flavors-of-africa-diaspora-immersive-workshops.
African fashions, cultural performances and a keynote address from author Michael Twitty
The gala and competition will kick off at 3 p.m., with words from Milwaukee Mayor Cavalier Johnson, County Executive David Crowley and Governor Tony Evers.
Michael Twitty, food writer, author of the James Beard Award-winning book “The Cooking Gene,” educator and culinary historian, will deliver the keynote address.
The chefs will begin serving at 4 p.m., with additional experiences including the Queen of Africa Fashion Walk, Cameroonian and Nigerian masquerades and a dance and flow session held throughout the event.
A VIP experience offers high-end amenities and special performances
A VIP reception will begin at 2 p.m. with specialty drinks and heavy appetizers from some of Wisconsin’s most acclaimed chefs.
The reception will include performances by Wisconsin recording artist Ben Mullema, a native of East Africa, and an African tap dance by Patte Nassaland and Danceworks.
In addition to the reception, all VIP ticket holders will receive amenities including exclusive access to the dishes of James Beard award-nominated chefs, valet parking and concierge service. Tickets for VIP access are $1,000 per person.
If you go
The gala takes place from 3 to 7 p.m. Nov. 10 at the Milwaukee Athletic Club, 758 N. Broadway, with an exclusive VIP reception beginning at 2 p.m.
Tickets are on sale now at flavorsofafricawi.com. General admission tickets are $350 per person. VIP tickets are $1,000 per person.
Proceeds from the gala will benefit Pride United, Alice’s Garden urban farm, Hunger Task Force and the Milwaukee African Women’s Association.
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