Learn how to be a culinary entrepreneur in star-studded Cuisine Noir magazine

November 5, 5:09 PMSF Culinary Travel ExaminerWanda Hennig

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                                   Screen shots from Cuisine Noir magazine by Wanda Hennig.

The November 2009 of Cuisine Noir magazine is online and there are entrepreneurial success stories waiting to inspire.

Meet Jamika Pessoa’s. Laid off from her job at a multicultural ad agency after the 9/11 terrorist attacks, Pessoa decided to go to culinary school. “I didn’t know how I was going to pay for it. But I wanted a job where I would always be in demand,” she says.

You might know her from the show The Next Food Network Star. Or you might know her from her event and menu planning company Life of the Party.

Be inspired by Pessoa’s knack for turning setback into opportunity. (No, she wasn’t the Next Food Network Star. You’ll read why, and how she turned what she might have seen as failure into success.) See: Risk Pessoa’s Resilience in the Kitchen and in Life.

And then there’s Kenya McRae.
Learn how the glamorous McRae, inspired by her mother’s BBQ sauce, launched and made a business out of Mama’s BackWoods BBQ Sauce in three delicious flavors: Original, Sweet N’Sassy and Spicy. See: One Mother’s Creation is a Family’s Legacy.

WHY TRAVEL TO SAN FRANCISCO?

Cuisine Noir’s entrepreneurial publisher V. Sheree Williams, who grew up in Illinois, tells readers what she loves about San Francisco in the online magazine’s November travel section. Williams will be in Chicago for Thanksgiving, celebrating with family. Then she’ll be back proving the point of her story: The Treat that Keeps Us Coming Back.

Lest you’re thinking that there’s an absence of male testosterone among the entrepreneurs in this issue, there’s not. Be sure to meet International Culinary Arts and Sciences Institute (ICASI) graduate Chef Eric Wells and learn about the success of his company, SkyeLarae’s Culinary Services, named for his oldest daughter. See: Keeping the Promise.

Also meet Divas Uncorked — “the sisters who sip!” — and their spokesperson, Boston television producer Karen Holmes Ward. They're proud of their efforts to help make wines from Aglianico (a black grape grown in the Campania and Basilicata regions of Italy) to Zinfandel accessible to all, especially women and African Americans. See: Changing the wine game one taste at a time.

With Thanksgiving and winter in the northern hemisphere on the menu, thoughts turn to the holidays and comfort food. Perhaps the time has come for you to create some delicious new culinary traditions. Cuisine Noir’s Delicious Life columnist offers suggestions. See: When you step outside your comfort zone, the world is your oyster.

For more background on Cuisine Noir mag, check out the following three stories:
Cuisine Noir launches: First food, wine and travel mag now online
Meet Travel Channel’s ‘Bizarre’ culinary traveler Andrew Zimmern in Cuisine Noir
Cuisine Noir Magazine goes live — epicurean adventure for African Americans

For more info: Visit Cuisine Noir mag online here. Sign up for a free membership. Publisher Williams launches her CN Marketplace this month, with exclusive offers and promos for members.