Derek Robinson proudly calls The Black Plate Awards “the Grammys for Black food.” The first-ever ceremony took place virtually last summer and honored the achievements of Black-owned restaurants in Houston, Atlanta, New Orleans and Philadelphia.
It’s one of the latest programs from Black Restaurant Week (BRW), the national culinary experience that’s expanded to 11 cities, with involvement from 400 Black-owned businesses since its inception in 2016.
Launched by wine professional Warren Luckett, who brought on Falayn Ferrell and Robinson from the Houston Area Urban League Young Professionals, BRW also showcases bartenders, caterers, food truck owners and others in the food and beverage space. Their goal, Luckett says, is to protect the Black narrative in food.
Also top of mind is helping business owners become financially literate through conferences and competitions that keep participants engaged. Feed The Soul, BRW’s nonprofit foundation, lends support through a series of grants and consulting programming. This year, they’re planning to add even more cities for their lineup and launch a digital marketplace for Black-owned sauces, spices, cookware and more.
Follow them: @blackrestaurantweek
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