"The pop-up used to be the resourceful chef’s restaurant—a means for young cooks to temporarily sidestep the hurdles and headaches associated with brick-and-mortar ownership and prove themselves to the public (and potential investors). But in 2018 pop-ups aren’t merely a precursor, they’re the format of choice for a generation of chefs whose ambitions could never be contained by four walls. Take chef Anya Peters. After graduating from the Culinary Institute of America, the 21-year-old felt far away from the Trinidadian and Jamaican home cooking that inspired her to pursue a career in food in the first place. “I was like, if I’m going to reconnect with my heritage, I gotta ask my O.G.s,” she recalls. So Peters launchedKit an’ Kin, a mostly monthly Caribbean dinner series that allowed her to not only honor her family’s culinary traditions, but to literally cook alongside the parents, siblings, and grandparents who made the Sunday suppers of her childhood so special.—Amiel Stanek, Basically editorRead the full story here." - ByThe Bon Appétit Staff
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