"What I always say is, What came first the chef or the culinary school?" Aisha asks. "For a long time black women couldn't and didn't participate, but a lot of our recipes were used. We've always been cooks, we've always been in the kitchen, and so were we not chefs then? Or were we chefs and there was no culinary school? It's really tough to hear, especially incredibly gifted culinary artists [who] feel like they're not enough because they haven't been pedigreed by a system that was never meant to proclaim them enough. But what we can do then is provide space to say just the opposite, publicly, that you are enough and you will have this restaurant and this is your restaurant and you will sell out and you will make incredible food and you will be revered."