Welcome Sous Chef Malcolm Evans, sous chef at the King Edward Grille in Jackson. We cannot wait to see what he cooks up at the 2018 Bash.
Try Sous Chef Malcolm’s delicious dish during the Top Sous Chef Competition at the Filmmaker’s “Mardi Gras” Bash on Saturday, February 24, 2018, at the Mississippi Museum of Art. Purchase your advance tickets: https://blackhistoryplus.com/filmmakers-bash-2018/
Welcome Sous Chef Phillip Brown, sous chef at Sodexo/Southern Farm Bureau Life Insurance Company in Jackson. We cannot wait to see what he cooks up at the 2018 Bash.
Sous Chef Phillip Brown discovered a love for food at an early age, which was inspired by his father who was well known for his cooking. From that point, Phillip was determined to become a chef one day.
As a teen, he worked in the fast food industry, where he learned basic kitchen skills and also the meaning of hard work. Then later, his career took him to the hotel industry, where he developed his professional skills under culinary chefs.
In 2014, his dream of becoming a chef started to become a reality when he began working at Southern Farm Bureau Life Insurance Company’s Sodexo facility. Under the direction the company’s Executive Chef Wyatt Williams, he is absorbing 20-plus years of experience and making it his own. While he continues to refine his craft, flexing his creativity in both catering and fruit carving, his passion for cooking drives him to put his all into his creations, resulting in smiles and satisfaction from his clientele.
Try Sous Chef Phillip’s delicious dish during the Top Sous Chef Competition at the Filmmaker’s “Mardi Gras” Bash on Saturday, February 24, 2018, at the Mississippi Museum of Art. Purchase your advance tickets: https://blackhistoryplus.com/filmmakers-bash-2018/
Welcome Chef Marilyn Shelby Kithuka, chef and owner of Gumbo Girl at 5681 Highway 18 in Jackson. We cannot wait to see what she cooks up at the 2018 Bash.
Chef Marilyn Shelby Kithuka is the chef and owner of Gumbo Girl, a small Jackson, Mississippi, area restaurant that is fast growing in popularity. Her restaurant brings to the area an award-winning gumbo (Best of Jackson), Cajun-style dishes, seafood, and more.
Chef Marilyn is a native of Jackson, where she was born and raised. She attended McLeod Elementary School, Powell Middle School, and Callaway High School. She pursued higher learning at Jackson State University, where she attained a Bachelor’s degree in broadcast journalism and a Master’s degree in public relations.
Throughout her early childhood to late teens, Chef Marilyn dreamt of pursuing a career as an actress, as she always had a passion for the arts, drama, and entertainment. However, being unable to attend a school that would fulfil this dream, she turned to the next best career path as a broadcast journalism major. Life has, however, dealt her a different set of cards, as she now entertains people from a completely different place, which is her heart and soul. She utilizes her God-given talents in the culinary field to whip up delectable dishes, served in a cozy and ambient atmosphere. Teaming up with her serial entrepreneur husband, James Kithuka, they established the Gumbo Girl brand as a restaurant, opening its doors to the public in November of 2015.
Chef Marilyn is a wife and a mother to two, Aundria Alexander and Solomon-Conner Kithuka. She is also a grandmother to twins, Madasyn and Macey.
Welcome Chef Wyatt Williams, Executive Chef at Sodexo/Southern Farm Bureau Life in Jackson. We cannot wait to see what he cooks up at the 2018 Bash!
“To be a good chef, one must not only love food and cooking, but also have a love for people as well,” is a favorite saying of Chef Wyatt Williams, who is steadfast in the fact that while being a chef is “awesome,” it also comes with a strict level of responsibility.
For 20 years, Chef Wyatt has honed his professional skills and brings a wealth of knowledge and experience to the culinary world. His expertise spans from exotic dishes to down-home comfort foods. With a straight-forward, yet affable, personality, his respect for wholesome ingredients and passion for cooking shines through his work and reputation. He not only has dazzles his professional peers, but also his clients that range from children to worldwide dignitaries.
His professional background has included practicing his art in the kitchens of the Jackson Marriott, various Mississippi casinos, Sodexo, and the Tupelo Country Club, to name a few. He also has been awarded First Place in numerous culinary competitions. These experiences helped Chef Wyatt form a key understanding that good food enhances deeper, social interactions – a sentiment that he embraces through everything he does, including in his restaurant, his catering company, volunteer projects, and culinary competitions.
One of Chef Wyatt’s greatest professional accomplishment came when he was chosen as one of three chefs by renowned Chef Nick Wallace of Jackson to help cater an event for dignitaries attending the grand opening of the Mississippi Civil Rights Museum this past December.
And when it comes to community service, Chef Wyatt is no stranger! In addition to voluntarily serving as the chef for former First Lady Michelle Obama’s ‘Let’s Move Campaign,’ sponsored by the Boys and Girls Clubs of America, and catering for hundreds attending United Healthcare’s Sesame Street Children’s Health Fair with Cookie Monster, Elmo, and Mississippi Governor Phil Bryant, he also makes time to educate America’s youth and adults on the importance of healthy foods and lifestyles.
For Chef Wyatt, though, he’s most proud of working as chef with the Boys & Girls Clubs. Seeing the children’s faces as he teaches them to learn better eating habits and how to cook healthy dishes is priceless. He says it doesn’t get much better than that.
Welcome back Chef Rashanna Newsome, Sous Chef of The Manship Wood Fired Kitchen, located at 1200 North State St. in Jackson. We cannot wait to see what she cooks up at the 2018 Bash.
Chef Rashanna was inspired by her parents and their love of cooking. Rashanna originally planned to study computer in college, but was urged by her parents to attend culinary school. Prior to her father’s death in 2006, he informed her of his dream for her to get a culinary education. She fulfilled this dream by attending the Washburne Culinary Institute in Chicago from 2007 to 2008. She returned to Jackson, working at Macaroni Grill, then River Hill Country Club, and then her current venue, The Manship. During her time at The Manship, Rashanna returned to Chicago to finish her semester of culinary school. She came back and began training as the Sous Chef.
Don’t miss the sixth annual Bash event featuring the exciting “Top Chef” competition showcasing Mississippi’s finest culinary talents. In honor of the Mardi Gras theme, chefs will prepare Cajun or French inspired dishes, with a Mississippi twist. The evening’s attire is “black tie and Mardi Gras glam.”
Marilyn Kithuka of Gumbo Girl,
Rashanna Newsome of The Manship Wood Fired Kitchen,
Damian Shelby of King Edward, and
Wyatt Williams of Southern Farm Bureau Life.
A VIP reception opens the event from 6:00 p.m. – 7:00 p.m. and tickets are $100 per person. The reception includes special music featuring Rhonda Richmond. The Bash will take place from 7:00 p.m. – 9:00 p.m., include a silent auction and music by Pocket, and tickets are $50 per person.
Don’t Miss the 2018 International Marketplace
Make sure that you arrive in time to shop at this year’s silent auction.
Use one of the buttons below to purchase tickets on our website or on Eventbrite. (Fee applies for Eventbrite purchases). Proceeds from the event help us continue our mission: Saving Our History, One Story at a Time.
Welcome back Damian Shelby, Executive Chef of The King Edward, located at 102 N. Mill St. in Jackson. We cannot wait to see what he cooks up at the 2018 Bash.
Chef Damian has always had a kitchen talent even from coming up as a kid from Bolton, MS. He grew up with his family growing their own vegetables and raising their own livestock. With this, food became one of his most favorite inquiries. He watched his mom (Doris Ann Shelby) and grandma (Annie Warren Shelby) make magic in the kitchen, which was pretty much like watching the Food Network today. Opening and closing Schimmels Fine Dining & Cocktails is where he began the start of his journey as a chef. Damian and Nick Wallace were team members at that time. Years later, the two got back together and brought the taste of Mississippi back with healthy food options at the Mississippi Museum of Art. Damian now serves as the Executive Chef at the King Edward. Damian continues his journey, learning more and more, while delivering great tasting foods from farm to table.
Creating a film is one way to share your passion about a subject. Skyy Wheat, Alasha Stewart and Darian Weathersby did just that when they created this short film entitled “What It Really Means to be Ghetto.” Don’t worry about the flaws in your film – everything gets better with practice. Just know, the best way to make great films is to practice creating them.
To make an engaging film, you must be excited about your subject. If you are lackluster about it, chances are your final product will be lacking also. So, find your voice and share your passion! This is exactly what Marqueshia L. Allen did when she shared her story in “The Homicide of Jerry Allen, Jr. That is why we offer it to you again as part of the “It’s About You” Film Festival. We also wish to give the Mississippi Film Office a special “thank you” for supporting our efforts. Without them, our stories would not be told.
Documentary filmmaking is a great way to explore issues which affect one’s community. “Save Our Farms, Save Our Families” is one such example of this. It was created by college students attending Jackson State University and Tougaloo College. Through film, they explored the relationship between the loss of family farms and the rise in health issues in Mississippi. Let us know what you think and share “It’s About You” with your friends.