I'm Still Hungry DC

I'm Still Hungry DC I’m Still Hungry DC provides a culinary creative experience for all occasions. From gourmet event catering to personal chef experience.

We take pride in transforming simple ingredients into dishes that go beyond your imagination.

304 days since making the big move to New Orleans. So many changes, up & downs, successes, and constant reminders of mot...
12/14/2024

304 days since making the big move to New Orleans. So many changes, up & downs, successes, and constant reminders of motivation. Just a few snaps of cool food over the past month.

In January 2025 I will be the Executive Chef of Rumba opening in Metairie, Louisiana. I can’t wait to show the world what else I have to offer 🔋

I’m Still Hungry USA will re-launch and start taking clients in the Spring. 🤩 I can’t wait to service the New Orleans area, and continue to build strong relationship with the community here.

Happy Holidays All ❤️

I’m so excited to share that I’m heading to NYC with for a series of panels and dinners at at Pier 57! The events are ...
10/30/2023

I’m so excited to share that I’m heading to NYC with for a series of panels and dinners at at Pier 57! The events are a culmination of this year’s Women Culinary and Spirits Program, which aims to give women a path to leadership in the hospitality space. To conclude the program, I will join the other women involved in WCSP (mentees and mentors) to showcase the power of mentorship and female empowerment.

Join us for a closer look at the magic of WCSP:

Cooking Up a More Inclusive Industry and Culinary Future (Nov 16): A Capstone Dinner with this year’s WCSP mentees – Chelsea Ballard (), An Cao (), Ashley Knight-Williams ( of ), Tayler Barnes (), Eka Soenarko (), Jarina Naone ( of , and Alex Kachakji () – and Chef Edward Lee (), and a taste of the specialty Barrel 'Empress Select,' created by this class of mentees

We hope to see you there! If you’d like to learn more or secure a seat at any of these events, head to the Platform website, linked in ’s bio. We’re so grateful to for joining us in NY and to for helping us make this happen. Huge thank you to our program partners for the continued support: , , , , , , and .

The theme for the past month has been to bet on myself first. I’ve had to push beyond many boundaries of self-doubt… and...
03/03/2023

The theme for the past month has been to bet on myself first. I’ve had to push beyond many boundaries of self-doubt… and even fear but the higher power has shown me again that if you release control more doors open. BEYOND thrilled to announce my collaboration with at for International Women’s Day to bring some fun Carribean dishes to light. 2023 you’re looking quite nice if I might say 🥹😉

Every now and then I go through cravings for sweets. This time of the year is always fun to play with different ingredie...
11/22/2022

Every now and then I go through cravings for sweets. This time of the year is always fun to play with different ingredients and combinations. Blackberry Orange Cinnamon Buns. Not the prettiest yet BUT they damn sure taste good. Practice makes perfect 👩🏽‍🏫

I always have a craving for chicken noodle soup especially around this time when pumpkins are in season. This is the onl...
10/07/2022

I always have a craving for chicken noodle soup especially around this time when pumpkins are in season. This is the only chicken noodle soup I refer to because it’s what I grew up eating 🇯🇲🤷🏽‍♀️ my grandmother would make this dish when I would get sick or having a craving for it …. I’m pretty sure she taught my Mom how to make it. 🧐 the perfect self care meal.

Thank you for allowing us to create an experience for your guests, and for capturing some really cool photos. 👩🏾‍🍳🫶🏽
10/05/2022

Thank you for allowing us to create an experience for your guests, and for capturing some really cool photos. 👩🏾‍🍳🫶🏽

Been thinking a lot about food that makes me feel good, and feel at home. Especially after being around such talented ch...
08/25/2022

Been thinking a lot about food that makes me feel good, and feel at home. Especially after being around such talented chefs at the Family Reunion. My grandmother taught me how to bake Pound Cake at such an early age … I remember sitting with her sifting the flour and of course tasting the batter at the end. So if it’s one thing I know how to do is make Pound Cake ‼️I decided to make a strawberry topping infused with cloves, lemon, and cardamom - mint whipped cream & salted pistachios. 🥹🤤

What an AMAZING week at The Family Reunion! All of the hard-work was worth it and I’m so excited to come back next year....
08/21/2022

What an AMAZING week at The Family Reunion! All of the hard-work was worth it and I’m so excited to come back next year. Thank you to the team at for making this happen. Black chefs have always been on the map and we’re just getting started!

All I ever wanted to do was cook beside people who look like me. Representation is so important in our industry. Chef Kw...
08/02/2022

All I ever wanted to do was cook beside people who look like me. Representation is so important in our industry. Chef Kwame & Sheila Johnson provide just that opportunity with The Family Reunion by celebrating diversity in the hospitality industry. I am SO proud to announce that I’ll be attending the Family Reunion at The Salamander Hotels & Resort in Middleburg, Virginia this month assisting some amazing chefs & talent execute such a profound event. Feeling incredibly blessed & honored to be considered! It’s not too late to get your access passes if you haven’t already.

Perfect weather for a seafood boil 🦀 🦐 😋♨️
07/24/2022

Perfect weather for a seafood boil 🦀 🦐 😋♨️

Stuffed Roasted Snapper • Tomato Escovitch • Ginger Butter 😫. provided beautiful bright heirloom tomatoes this week to m...
07/19/2022

Stuffed Roasted Snapper • Tomato Escovitch • Ginger Butter 😫.

provided beautiful bright heirloom tomatoes this week to make this dish possible!

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