📍 Start Here

Welcome to the Global Culinary Culture Journal

A journal, a journey, and a little bit of soul served with every single bite.

This isn’t a blog. Let’s start there. This is a documented reckoning. A re-learning. A quiet revolution that begins where most things do—right in the kitchen.

Here, I’m not performing. I’m remembering. Not just recipes—but roots. Not just flavors—but feelings. Not just where the food comes from—but where I do.

This space is sacred to me. It’s where I show up not just as Chef Santoria, but as the woman behind the apron. The mama with flour on her shirt and fire in her bones. The millennial who grew up eating soul food and sushi in the same city block and never forgot what that meant. The woman who’s built something from scratch—more than once.

What You’ll Find Here:

🛤 Reflections on culinary culture, ancestry, and the way food tells the truth 

🥄 Deep dives into herbs, spices, and global traditions 

📝 Thought pieces that feel like journal entries and land like life lessons 

🍴 Behind-the-scenes recipe development, kitchen experiments, and real-time mastery 

🧠 Moments of honesty that tie it all back to motherhood, mindset, and legacy

Who This Is For:

This journal is for the ones who feel things deeply. For the moms who are tired of Googling “easy dinners” and want to remember what real nourishment feels like. For the future chefs, the food history lovers, the cultural connectors, the homeschoolers with open hearts. For the women who are starting to realize… it was never just about the food.

If you’re looking for 5-ingredient dinners and Pinterest-perfect plating, you won’t find that here. What you will find is something real. Something rich. Something that grows with you.

Final Word:

This is where I pour it all out. Not for the algorithm, not for the applause—but because I believe stories, especially food stories, deserve a table of their own.

So come sit down. Read slowly. And let these pages meet you in whatever season you’re in.

You're not just welcome here—you’re wanted.

 —Chef Santoria Quick