4 MICHELIN Guide Chefs on Juneteenth, its Meaning, and the Future
"Shenarri Freeman: A lot of my work has been broadcast publicly, so I really tend to enjoy my work done behind the scenes. I spend a lot of my free time volunteering at local high schools throughout New York, teaching culinary courses, helping students with internships or job placements, and raising money for students to attend culinary school. Aside from that, I have a network of chefs that I travel with, explore other Black-owned establishments with, promote their businesses across our platforms, and we share resources and just really show up for each other. Our group has been gaining a lot of attention lately and inspiring others. We’re leading by example and growing together as a unit. It’s a beautiful space to be in." - Edward Barsamian
