Detroit is a city renowned for its resilience, creativity, and vibrant Black culture, particularly in its culinary scene. With a history deeply rooted in the art of cooking, Black chefs and restaurateurs have long been at the heart of Detroit’s food culture. Now, the Black Food & Wine Experience (BFWE) is set to spotlight this rich legacy as it makes its debut in Detroit from September 12 to 14.
Founded in 2016 by Aminah “Chef Mimi” Robinson-Briscoe in Oakland, California, BFWE aims to celebrate and honor Black excellence in the food and beverage industries. Chef Mimi’s vision was to create a platform where Black chefs, winemakers, and food entrepreneurs could gain recognition and connect with their communities. This year, Detroit will have the opportunity to showcase its own vibrant culinary heritage through the event.
“This is about more than just food,” Chef Mimi emphasizes. “It’s about giving Black chefs and entrepreneurs the recognition they deserve. Detroit has such a powerful culinary history, and this is an opportunity for that history to be honored.”
The festivities begin on Thursday, September 12, with a reception at the historic Book Tower. This gathering will bring together chefs, restaurateurs, and food enthusiasts from across Detroit to celebrate the city’s rich culinary heritage. It’s a chance for attendees to experience and appreciate the contributions of Detroit’s Black food community.
On Friday, September 13, the Black Food & Beverage Summit will be held at One Campus Martius. This summit will serve as a hub for Detroit’s Black food entrepreneurs to network, share insights, and learn from industry leaders. The focus will be on empowerment, entrepreneurship, and advancing economic opportunities within the food and beverage sectors.
Chef Mimi reflects on her experience in culinary school and how it shaped her mission. “In culinary school, I didn’t see a lot of representation of Blackness and my style of food,” she says. “I want to stretch the lens of folks to see foods from the African Diaspora. We love soul food, but we also want to show that there’s variety. We are not a monolithic culinary community. We are global.”
The Grand Tasting on Saturday, September 14, at the State Savings Bank promises an unforgettable culinary experience. Local chefs and culinary experts will offer tastings that highlight the diverse and rich flavors of Black culinary arts. Attendees will also enjoy wines and spirits from Black-owned businesses, experiencing a full spectrum of Black excellence in food and drink.
Since its inception, BFWE has supported over 150 Bay Area businesses, boosting sales and creating job opportunities. The event’s impact extends beyond the immediate festivities, contributing significantly to local economies through tourism and related activities.
Some might question if an event created outside Detroit can fully capture the city’s unique culinary essence. However, Chef Mimi emphasizes collaboration and amplification of local talent. “We loved the city of Detroit because we feel like Oakland and Detroit are very similar, like cousins,” she says. “Detroit’s Black-forward identity and robust culinary scene make it the perfect city for BFWE.”
For Chef Mimi, the Black Food & Wine Experience is more than just an event; it’s a celebration of family, connection, and the love of food that defines the Black culinary experience. She recalls her early cooking experiences with her mother, which inspired her to bring people together through food. “My mother used to put me up to the stove, and I fell in love with the science of cooking,” she says. “That sense of family and connection is what motivates me to see this event as a way to bring people together.”
BFWE will bring together over 60 Black food and beverage entrepreneurs from Detroit, offering them a platform to showcase their talents and connect with new audiences. Chef Mimi and her team have built strong partnerships with local organizations like the Michigan Business Alliance and the Black Urban League to ensure the event creates real opportunities for growth.
Chef Mimi believes in the power of collective effort to drive industry change. “We can’t do it all by ourselves. We have to collaborate and connect with others,” she says. “Collectiveness is important because we represent only 1% of the industry’s wealth. This event is about coming together and supporting each other.”
Detroit’s Black Food & Wine Experience is more than a celebration; it’s a movement aimed at uplifting the Black culinary community and driving lasting change. Chef Mimi’s vision for the event is rooted in love, connection, and empowerment. As Detroit prepares to host this historic event, it’s clear that the city’s Black chefs and restaurateurs are ready to shine and be celebrated for their contributions to the culinary world.
