By Sigourney Bell
When Deborah VanTrece was cooking with her family and eating strictly African American soul food, she had no idea what those moments would become the foundation for.
Growing up in Kansas City, her world was small. It wasn’t until she worked as a flight attendant that her perspective truly began to grow.
She was essentially introduced to a whole new world – a culinary one that included spices and culture.
“You know my favorite pastime even to this day when I travel outside of the United States is going to a grocery store. Heck, when I travel outside of Atlanta, it’s going to a grocery store or market.”
Meeting new people and eating at their tables was a highlight, but her heart always remembered what it was like cooking with her family.
“I started realizing that the idea of soul food goes beyond ingredients,” said VanTrece.
So, the idea for Twisted Soul was planted.
After culinary school and setbacks, the now Michelin-recommended restaurant serves sweet potato-apple chutney, collard greens rolls, BBQ duck, hoisin-glazed oxtails, and so much more.
It’s an ode to VanTrece’s travels but doesn’t neglect the African American food that still remains close to her heart.
When combining the two, she said it’s “like a memory coming together.” Her hope is to show America how dynamic soul food can be.
“Our food does not have to be stagnant,” she explained.
VanTrece is still in the kitchen creating new combos for the ever-changing menu. However, her focus is beginning to shift to mentorship.
Kursten Berry said VanTrece has inspired her to pursue her love of curating cocktails.
“I think one of the most important things she has taught me is to just keep going,” Berry said.
Berry works behind the bar at Twisted Soul and crafts drinks that combine flavors with storytelling. Though inspired by VanTrece, they both can have arguments during their shifts.
But for mother-daughter duos, that’s typical.
“That lady right there – that would be my biggest personal success,” said VanTrece.
VanTrece serves as the chef and her daughter as the very critical taste tester.
Food and drinks have turned this part of Atlanta into a cultural hub where soul food goes abroad.
“I just want generations to understand the sacrifices that have been made so that they can be great and to take advantage of that,” said VanTrece. “Be great.”
Be the first to comment