- Amethyst is a food writer, chef, and restaurant industry veteran.
- She focuses primarily on Southern and African-American foodways and the foodways of the African Diaspora.
- She is a two-time Les Dames d'Escoffier International Legacy Culinary Award winner.
Amethyst Ganaway has been working her way through the food and beverage industry. A chef and food writer, she focuses primarily on Southern and African-American foodways and the foodways of the African Diaspora.
After making her way through various corporate and fine dining management positions, Amethyst's resume now includes recipe development, catering, and food writing. So far, she has been published in The New York Times, Eater, Food & Wine, Garden & Gun, Whetstone, Plate Magazine, The Post and Courier, Serious Eats, and more. In 2020 and 2021, she was awarded the Les Dames d'Escoffier International Legacy Culinary Award.
She's also the lead recipe developer and content creator for Chef Pierre Thiam’s West African food brand, Yolélé.
What's your desert island food?
"Eggs. Because I can make so many things with eggs!"
What's you favorite condiment?
"Hot sauce, because everything is better with Texas Pete."
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