November resonates with gratitude, and Thanksgiving holds special significance as a sensory celebration in Suzy DeYoung's food-centric upbringing. La Soupe, has deepened her appreciation for these memories, extending beyond the annual Thanksgiving commitment to a year-round effort to combat food insecurity.
Read Moreby La Soupe Founder, Suzy DeYoung
Just a few days ago, La Soupe hosted its annual fundraiser, CHEFtalks, and my belly still aches from all the laughter. It's hard to express how much this event meant to me personally. As I navigate this journey called life, I've grown more sentimental and intentional about creating lasting memories. Bringing together the three most iconic chef-restaurateurs for a night of storytelling in the unique and beautiful venue, Sugarcreek Bacon Barn, while dining on exceptional cuisine that highlighted the heritage of each of these dynamic individuals, was simply indescribable. Our culinary team hit a home run with their creativity and talent, showcasing rescued food.
Jeff, Mike, and Buddy, my heartfelt gratitude for joining us and going along with the flow, creating the most authentic and genuinely entertaining conversations that had people laughing and talking for days afterward. At one point during the evening, I looked at our outstanding emcee, Lou Schottelkotte, and whispered, "The train has left the station, and there's no turning back," as the stories became livelier, off-the-cuff, and genuinely hysterical. The theme for the evening revolved around how these three men conquered seemingly insurmountable odds, built iconic brands and created memories for countless diners, and now devote much of their time to giving back. Their love for food and the hospitality industry RESCUED them from challenging backgrounds, TRANSFORMING their lives of hardship into successful ones. A meal SHARED at any of their restaurants will uplift your spirits.
The three pillars upon which La Soupe was founded—Rescue, Transform, Share—were seen from a different perspective last Thursday, but the message remained unchanged. Jeff Ruby spoke about the impact "one person, his coach," had on him.
The meals La Soupe provides can provide some relief for our clients. often the only meal our clients will receive. We show them that there's at least one person who cares about them and may offer them hope for a better future. I often wonder if SHARING our food truly makes a difference. Does it have an impact on someone's life? The following message was recently sent to us by one of our clients:
"I wanted to thank you for the soup I received today at the sem pantry. It was so comforting to not have to worry about what we were going to eat today. We had the tomato and bean soup, and it was delicious. I have a hard time eating many foods anymore because of my stomach, so I was very nervous, but it was very comforting, and honestly, I felt like I could just relax for a moment. I'm sure that sounds strange, but I haven't had a real hot meal in almost a year since I got sick and lost my job and my home. As I sit here and write this, it almost sounds ridiculous that something so insignificant to most people is one of the main things that I long for. So, once again, thank you for a little taste of home."
This, my friends, is what continues to motivate me, inspire me, and encourage me to persevere. There's an old saying that I love: "When we run alone, we run fast, but when we run together, we run far." Once again, a huge thanks to John and Julie Richardson for not only being Presenting Sponsors but also for allowing the first public event in their Barn that Bacon Built! And boy, is it spectacular! A massive thanks to Amy and George Joseph as Presenting Sponsors as well, and to the myriad of corporations and individuals whose support raised over $260,000! Our expansion project will be completed by year-end, providing us with the much-needed freezer space to continue our mission. We're heading into the cold winter, where a bowl of soupe brings much-needed comfort to so many.
Thank you, Jeff Ruby, Mike Wong, and Buddy LaRosa, for the impact you had on our guests last Thursday evening, but most importantly, for simply being the true GOATS of all time!
In 2020, La Soupe moved to Walnut Hills, one of the many predominantly Black communities in Cincinnati that no longer have their own grocery store. Rico Blackman, the founder of Black Power Initiative (BPI), another Walnut Hills-based nonprofit, said, "I can count at least ten predominantly Black neighborhoods that do not have grocery stores. I lived in one half my life, Evanston. I remember having to go to Norwood to get groceries or go to Corryville or even Oakley. My personal experience made me empathize and feel connected to the folks we serve in Walnut Hills."
Read Moreby Suzy DeYoung
It could be because I earned my Medicare card this year, but I've become very conscious of aging and the art of creating, honoring, and preserving traditions. Although my father, Pierre Adrian, passed away when I was just 13 years old, my mother established valuable traditions and memories that have lasted a lifetime. My maternal grandparents moved to Cincinnati to help my mom raise her four kids, and the Sunday supper became a cherished ritual. In those days, we happily savored whatever Papa, an accomplished professional chef himself, would bring to the table, and the conversations during these meals created some enduring memories.
This tradition has continued with my own family as my kids have moved out, providing a way for us all to stay connected. I have various "nuances" depending on which kids, girlfriends, and friends are joining us – vegetarian, gluten-free, a carnivore's dream, and the adventurous eater who will try anything. Some Sundays, I prepare up to eight dishes to ensure there's something special for all my guests. Some might think this is hard work, but as I grow older, I cherish my Sundays in the kitchen more and more. Of course, I always start with whatever needs to be used up from the fridge.
Last week, I had plans to roast a head of cauliflower, a favorite of two family members. When I began breaking down the enormous head into florets, I ended up with more stalks and leaves than florets. In that moment, I saw an opportunity to reduce food waste, create something simple and delicious, and "experiment" with what I had on hand. While I prepared the rest of the meal, I simmered the stalks in a large pot of water with a cube of Knorr Swiss Vegetable bouillon, a handful of my twice-baked "pie weight" navy beans, and the tops of five garden tomatoes from the tomato vinaigrette. Throughout dinner, this pot simmered, with no need for precise measurements or seasoning adjustments.
I blended this "experiment" in my Vitamix (my FAVORITE luxury kitchen item), and I was amazed at how delicious this concoction from "scraps" turned out. I enjoyed it for the next three suppers. It's so simple, and by adding a different fresh herb from my garden each night, like sage, basil, thyme, tarragon, or rosemary, it added an extra layer of yum to the base each evening.
Making this new-to-me soup reminded me of my Aunt Helene in France, with whom I spent numerous summers. In France, the big meal of the day is at noon, followed by a simple dinner of charcuterie or soup and salad. This was ALWAYS my favorite meal of the day. Tante Helene would scrape EVERYTHING from lunch into her pressure cooker, let it cook, and then puree it for our bowls. We'd have stale bread cubes sautéed in butter, a sprinkle of cheese, and a dash of Maggi, and I was in heaven.
The rekindling of taste buds, the stories, and the memories that meals evoke, and a homage to three of the greatest iconic chef/restaurateurs in the city will be the theme of our October 26 La Soupe Fundraiser, CHEFTalks: Taste the Inspiration.
Buddy LaRosa, Jeff Ruby, and Michael Wong will share the stage with me, along with our dear friend Lou Schottelkotte as the emcee. I know that all three men overcame challenging upbringings and turned to food to break the cycle and build their culinary empires. When La Soupe provides prepared meals and soups to our 140 annual partners, perhaps the next Buddy, Jeff, or Michael is among those we're serving? Our hope is that our homemade, nutritious meals will help our clientele establish their own traditions around the table and maybe inspire those receiving our food to join the culinary industry.
I hope to see many familiar faces at this year's event, as I believe it will go down in history as a "were you there" event of the year!
The Mandela Washington Fellowship for Young African Leaders is the premier initiative of the U.S. Government's Young African Leaders Initiative (YALI). Established in 2014, it has engaged close to 6,500 young leaders from all Sub-Saharan African nations. Targeting accomplished individuals aged 25 to 35, the program recognizes their achievements in fostering innovation and positive change within their communities and countries.
We have had the privilege of working with Mandella Washington Fellow, Koundé Cissé for the past few weeks. Koundé owns and operates her catering business, Koundé Vision in Mali, and came to America to diversify her dishes, expand her knowledge surrounding nutrition, teach cooking courses, and learn more about how to manage a large staff.
Interview with Koundé Cissé
Q: Can you tell me a little about yourself and how you got involved in the Mandela Washington Fellowship?
A: I am Koundé Cissé from Mali. I am married and the mum of four girls. I got involved with the Mandela Washington Fellowship through previous fellows who told me it would open a door of opportunities.
Q: How long have you been passionate about cooking? When did you decide that this is what you wanted to pursue?
A: I have been passionate about cooking since I was young. I like food, and my relatives also found my food delicious, so I decided to make it my business. I have been working in that field since 2018, so 5 years now.
Kounde and staff working at Kounde Vision
Q: Can you tell me a little about your catering business, Koundae Vision? How did it get started, and where do you see it going?
A: I started Koundé Vision by selling my biscuits in front of my door on a small table, then I looked for a partnership in some shops to sell my biscuits. After that, some English clubs started calling me for snacks during their meetings. It was at that time that I got the idea to provide a catering service. Now I provide catering services to enterprises, organizations, some embassies, and also to some Malian associations. We also provide food for weddings and naming ceremonies. I even got the chance to provide catering service to the Supreme Court of Mali. Since 2021, I have opened a fast food kiosk restaurant where I sell food every day. My dream is to open many other kiosk restaurants in Mali and a big restaurant where I can have a venue to rent to people for their meetings, have my own delivery service channel, and also expand my business in other countries.
Q: How would you describe your dishes?
A: I make traditional dishes as well as modern ones. It all depends on the client's needs. One of my client's favorite foods in my restaurant is widjila, a food of the north of Mali made with our traditional spices, bread, and a red sauce with meat or chicken.
Q: Were there any particular skills or areas you were hoping to develop during your time at La Soupe?
A: YES, absolutely! I wanted to diversify my dishes by learning those skills in a US organization, having a notion about nutrition, giving cooking courses, and managing a big staff.
Q: Were there any particular skills or areas you were hoping to develop during your time at La Soupe?
A: All the techniques that I wanted to learn have been provided by La Soupe. I am simply satisfied.
Q: What was your favorite part of working with La Soupe and in Cincinnati?
A: As I love cooking, my favorite part at La Soupe was in the kitchen with Alae, who was patient with me and a good teacher. I also enjoyed the educational class we have had with teenagers. I have been lucky to meet Cincinnati's Malian community, so I spent a good time with them as well.
Q: What was your favorite part of working with La Soupe and in Cincinnati?
A: As I love cooking, my favorite part at La Soupe was in the kitchen with Alae, who was patient with me and a good teacher. I also enjoyed the educational class we have had with teenagers. I have been lucky to meet Cincinnati's Malian community, so I spent a good time with them as well.
Q: What did you learn during your time with La Soupe?
A: I am impressed by La Soupe teamwork, so I have learned how to coordinate work with a big staff, discover new dishes, have notions on nutrition, know techniques of giving cooking courses, etc.
Q: You spent some time in Texas before coming to Ohio. What was your experience like there?
A: I had a very good time in Austin, Texas. At the Austin Business School of UT Texas, I met 24 African leaders, shared experiences with them, and learned from each of them. We have had an exceptional business professor, John Doggett. Learning from him was just a blessing.
Q: When you're not cooking, what do you like to do for fun?
A: When I am not cooking, I like spending time with my daughters, they are my friends. I also like watching TV, especially movies and reality shows.
Q: What's next for you and Koundae Vision?
A: Once back home I will make changes in Koundé vision according to what I have learned in the United States of America, a continent where all dreams are realizable.
La Soupe Founder, Suzy DeYoung and Koundé Cissé
After rescuing over 1 million lbs of food in 2021, Governor Mike DeWine challenged La Soupe to expand our impact outside the Cincinnati region and reduce food insecurity across Ohio.
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