Explore the complexity of Chef Asia Bullocks’s sweet and savory creations in NYC, rooted in Southern culinary traditions.
Photo Cred: Chef Asia B
Growing up in Brooklyn, New York, Chef Asia B. followed the Food Network stars and was enamored by their skills, from elaborate knife skills to creating creamy Italian sauces. She started to cook at a young age with the help of her mother, becoming the home chef preparing meals for her family on weeknights. Realizing her growing passions, her mother provided endless cookbooks introducing her to new flavors and cuisines.
In search of a way to apply her passions to practice, she studied food science at Monroe College – admittedly, she found it tedious. While food science allowed her to experiment with new flavors, Chef Asia B. was eager to jump into food entrepreneurship – opening Asia B. Sweet Treats in 2014 as a pastry chef. Privately catering sweet treats for events in NYC, she started her first business, focusing solely on pastries and cakes.
However, Chef Asia B. wanted to explore other opportunities within the traditionally strict culinary roles. When searching back into her initial childhood curiosity around food, she began to practice developing Southern flavors within pastries and sweets. This realization pushed her to pivot her business to incorporate sweet and savory within her North Carolina heritage.
Today, Chef Asia B. brings sweet and savory southern food to her home in New York City through private catering events and classes. Her late grandmother, Edna Earl, inspires her to cook and recreate meals centered around meals that remind her of home.
Southern Comfort Food classics such as honey butter cornbread muffins, rosemary buttermilk fried chicken, and Chef Asia B. finishes each dish with sweet and savory twists. Incorporating her Hot Honey Sauce, which she developed as a stand-alone food product, Chef Asia B. ensures all catered meals will provide core new flavor experiences.
Serving up her grandmother Edna’s favorite dishes, Chef Asia B. presents dishes from childhood with her take on the traditions from home. Baking blackberry peach cobbler and apple bread pudding, she mirrors her grandmother in the kitchen while working her tweaks to past techniques.
Jumping into food entrepreneurship within NYC has provided her endless opportunities to be creative in the kitchen. Chef Asia B. continues to test the confines of what defines her work. Whether her work focus will change in the future, she finds excitement in actively redefining what a ‘chef’ or ‘pastry chef’ looks like. Through her testing and experimentation with sweet and savory foods, Chef Asia B. provides a new culinary experience that traverses the space between traditional roles in the kitchen.
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