ETBU Dining celebrates Black History Month with Chef Showcase

With Black History Month celebrations underway across the United States, East Texas Baptist University (ETBU) Dining by Sodexo created a chef appreciation showcase on campus.

Four chefs were selected to feature a favorite recipe and share with students at mealtime.

A Jefferson, Texas resident and a main cook at ETBU’s dining hall, Cynthia Justice has been with ETBU Dining for almost nine years. She prides herself on creating delicious menus that students enjoy eating. For her featured meal on February 15, she made braised pot roast, red potatoes, carrots, and green beans, with dinner rolls.

When explaining what Black History Month means to her, Justice said, “I hear story lines about people before my time, how they were mistreated, and what they won for me, like Martin Luther King Jr. who was a fighter for equal rights for all Americans.”

Marshall, Texas resident, Kaye King has made a life out of cooking. She began at age twelve, under the direction of her first boss - her mother. King said she considers her mom to be the greatest influence in her life and career. She said her mom that taught her everything about cooking and beyond.

For forty-four years, King has been employed at East Texas Baptist University’s dining hall. Currently one of the head chefs, students describe her as sweet, loving, and gorgeous.

King views Black History Month as a month-long celebration of her culture.

As part of that celebration, King was highlighted on February 1 when she created a special menu for the students and conducting an unofficial ‘meet and greet’. Her menu included smothered chicken served with sauteed cabbage, candied yams, rice, and hot water cornbread, with peach cobbler for dessert.

A resident of Karnack, Texas, Chef Jesse Jackson has been working for ETBU Dining for one year and a half. Jackson appreciates Black History Month as a celebration of the black leaders who stood up for civil rights.

His showcase menu for students on February 22 featured chicken wings served with a choice of ranch or blue cheese sauce, waffle fries, sweet potato fries, carrots, and celery sticks.

A special invited guest by ETBU Dining, Executive Chef Marc Boyd has been employed for three years with Sodexo at Wiley College. He began cooking with his grandmother and hunting with his grandfather at the young age of seven. Chef Boyd gives them credit for his career saying they taught him everything he knows about cooking.

When asked what Black History Month means to him, Chef Boyd said it shows the accomplishment and distance his people have come, even though challenges still exist.

Chef Boyd’s featured menu on February 8 was smoked sausage with red beans, rice, sauteed cabbage and onions.