I’m Lazarus Lynch and I am the son of a Southern chef. Cooking for me has always been through my relationship with my father. When I was 10 years old, my family opened up a soul food restaurant in Laurelton, Queens. I kind of grew up, you know, working with my dad. I remember as a kid I would rub the herbs and just thinking, there’s something about this that just smells natural, you know. It actually was the greatest accident that could’ve ever happened to me, because I just immediately fell in love with the kitchen. After I graduated high school, I decided to go to school for nutrition and dietetics. It was harder for me to connect with the science, so I decided I’m going to pair up my love for food with my love for media. Son of a Southern Chef is my digital cooking platform where I share how to create really delicious, easy meals that you can afford, that are delicious, that are comforting. People know me around campus for being like the chef who can take five ingredients and do something wild with it. Son of a Southern Chef also speaks to heritage and community. In Brooklyn, we have a community garden and it’s available for the entire community. I love the idea of going upstairs to a market where you don’t really expect there to be the largest rooftop garden, and there’s this incredible life up there. I really love to unfold that life, and I get to do that on a plate. Cooking is all about risks. I’ll just start cooking and start throwing things. Whatever’s in the fridge, I’ll just throw it on the cutting board and say, “Hmm, what can I make with you today?” I’ve never really planned for any accomplishment I’ve experienced. It’s really just been opportunity, and I meet that opportunity head-on and I say, “I can do this. I’m ready for this. I’m born for this.”
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