The new season of Loading Dock Talks is coming on January 18th. This season, Chef Preeti asked some of their chef friends to send them a recipe, whether it was a family recipe or something they grew up eating. They wanted to see a recipe that meant something to the guests. Preeti cooked these recipes so that they could dig into the ingredients, techniques, and stories behind them.This season on Loading Dock Talks, the guests and their family recipes include: Reem Assil's SayadiyahRahanna Bisserett Martinez's Shrimp & Grits Hetal Vasavada's SeeroLeah Scurto's PicadilloFernay McPherson's Mac & CheeseTelly Justice's Cream PieJacqui Sinclair's Cottage PieSaqib Keval & Norma Listman's Barbacoaand Deborah Vantrece's BBQ Ribs If you want to cook along, get the recipes, extra content, extended editions of the interviews, and additional recipes from Preeti, subscribe to their Substack, launching January 12th with their recipe for Handvo Madeleines.    Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Preeti and Devita talk about growing up in an empowering black space, why she founded FoodLab Detroit coming out of the economic crisis of 2008, and the favorite dish that she will never be able to eat again, breakfast at her grandma’s house.  For more from Devita:Instagram: @devita_davisonTwitter: @DevitaDavison FoodLab DetroitWebsite   |   Instagram   |   More AboutYou can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Preeti’s guest this week is Vinny Eng, celebrated sommelier and community activist. Their conversation revolves around safety; feeling safe as immigrants in the U.S., feeling unsafe as queer folks in college, and creating a truly hospitable restaurant by prioritizing the safety of your staff.  For more from Vinny:Instagram: @engvinnyTwitter: @vinnyeng Safer Together SF Bay AreaWebsite   |   Twitter  You can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Preeti and Chef Mavis-Jay talk about discovering their chefiness as kids doctoring up boxed mac and cheese, why they decided to go to culinary school at CIA at Hyde Park, and how they left fine dining restaurants to work in restaurant industry activism.  For more from Mavis-Jay:Instagram: @chefmavisjayTwitter: @ChefMavisJayDrive ChangeWebsite   |   Instagram   |   Twitter   |   FacebookYou can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Preeti’s guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton’s Coarse versus Diamond Crystal kosher salt. For more from Jenny:Instagram: @chefjennydorseyTwitter: @chefjennydorseyStudio ATAOWebsite   |   Instagram   |   Twitter   |   FacebookYou can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Preeti talks with Brenda Buenviaje - chef and owner of Brenda’s French Soul Food and Brenda’s Meat & Three in the Bay Area - about growing up fishing, foraging, and cooking in Louisiana, starting her career in restaurants as a lesbian in the south, and navigating the spotlight as “The Brenda.”  For more from Brenda:Instagram: @chefbuenviajeYouTube Channel: Cook Like Brenda Brenda’s Restaurants:Brenda’s French Soul FoodInstagram |  WebsiteBrenda’s Meat & ThreeInstagram  |  Website You can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Preeti talks with Ashtin Berry - bartender, hospitality activist, and equity educator & consultant - about being raised empowered to speak her truth, chef heroes, and white saviorism in the hospitality industry. For more from Ashtin:Instagram: @thecollectressTwitter: @AshtinBerryRadical XchangeWebsite   |   Instagram   |   TwitterYou can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients.For more from Zoe:Her websiteHer spices (and other fun things)Her cookbookTwitter: @ZoeAdjonyohInstagram: @zoeadjonyoh @ghanakitchenBlack Book:  Website   |   Instagram You can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Preeti talks with Nick Cho - Tik Tok star Your Korean Dad and co-owner of Wrecking Ball Coffee in San Francisco - about how he approaches tough conversations with sympathy, fighting for justice, and his favorite tacos from Taco Bell.  For more from Nick:Your Korean Dad YouTubeYour Korean Dad TikTokTwitter: @NickChoInstagram: @nickcho_Wrecking Ball Coffee Roasters:Website   |   Instagram   |   Twitter You can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Preeti talks with Asha Gomez - chef, activist and cookbook author - about her childhood growing up between India and the U.S., finding her voice in activism and policy work, and of course pani puri! For more from Asha:Her websiteHer culinary experiences: Third SpaceHer cookbooks: My Two Souths & I Cook in ColorThe organization CARE You can find Preeti:Twitter @chefpmistryInstagram @chefpmistryTheir website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.