Meet Chef LaToya Larkin
Chef Derrick: Can you tell us about a Black figure in your life who inspired your culinary journey? Chef LaToya: My grandmother was my inspiration.
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Chef Derrick: Can you tell us about a Black figure in your life who inspired your culinary journey?
Chef LaToya: My grandmother was my inspiration. She taught me how to cook at 8 yrs old and allowed me to experiment and be creative in the kitchen. She also taught me how to make tamales.
Chef Derrick: What is a dish or recipe that was passed down in your family or community that you hold dear?
Chef Latoya: Tamales I learned how to make traditional Mexican tamales that a Hispanic woman taught my grandmother how to make in California. She then brought the concept back to Texas and taught me. Later on, down the line I decided to put my own soulful twist on tamales.
Chef Derrick: Who are some of the Black chefs or food activists who have shaped your career or your perspective on food?
Chef Latoya: B. Smith I love everything she stood for in the industry. She was multitalented and carried herself so well. Chef Tiffany Derry is my fellow AIH culinary classmate and to see the history she is making is inspirational itself.
Chef Derrick: How do you incorporate elements of your heritage into your cooking?
Chef Latoya: I’m a born and raised East Texas country girl not far from the border of Texas and Louisiana. So, I was raised cooking good country soul food and Cajun/Creole food.
Chef Derrick: How do you feel Black chefs are represented in the culinary world, and what changes would you like to see?
Chef Latoya: At this time, I feel that we are making waves and progress in the culinary world compared to when I first started out in the industry. Due to the new age and times, we are now creating our own seats at the table.
Chef Derrick: Have you faced any challenges as a Black chef, and how have you overcome them?
Chef Latoya: ABSOLUTELY, being in the industry over 25 years back then it was a white male dominated industry. So black chefs always had to work harder to prove themselves and got passed up on highly qualified positions. I was passed up for many opportunities because I was a black woman. An old statement that was told to me when I first got into the industry and graduated culinary school. Was that women are already looked at as a liability in the industry due to time missed from things that come in life. So being black and a woman was a double whammy. However, what I learned to do was create and build my own. That’s part of my reason for becoming a private/personal chef. Not to mention self and professional development to hone my craft and become extraordinary in what I do. This mindset has taken me far and allowed me to disruptively break into the tamale industry and ruffle feathers. Not to mention opportunity after opportunity keeps coming my way.
Chef Derrick: What are some of your favorite dishes from Black culture that you love to make and share with others?
Chef Latoya: A few of my favorite dishes from the black culture. Cornbread and Collard Greens, Smothered Chicken, Oxtails, Red Beans and Rice, Shrimp and Grits, Gumbo, Nigerian Suya, Brown Stew Chicken. Which are all flavors I put in tamales to pay homage to the black culture around the world.
Chef Derrick: Is there a dish that you feel particularly connected to because it reminds you of someone special in your life?
Chef Latoya: Tamales. My grandmother came up during the time where black people and black women were not respected and looked down on. For me to be in the space doing what I’m doing with tamales and have those ancestors of the ones that looked down on our ancestors now look up to me. It is a phenomenal feeling and makes me proud to see how far we have come in life.
Chef Derrick: How do you celebrate Black History Month through your food, and what message do you hope to convey?
Chef Latoya: I celebrate Black History Month through food simply with “LOVE”. It’s the best month of the year, month of love and not to mention my birthday month. So all things with “LOVE”
Chef Derrick: What’s one dish that you’ve created that tells the story of your background, family, or culture?
Chef Latoya: Fusion Tamales: Collard Green and Smoked Turkey Tamale
Chef Derrick is the owner and Head Chef at Well Kept Services, a boutique catering company in South Florida.
As a chef, Derrick is energetic, fun, and passionate. He is a proud member of the 2023 James Bead Legacy Cohort and has worked at top kitchens in Orlando such as LUMA, Luke’s & The Osprey.
Our mission at Well Kept Catering is to create an experience with every dish. Please consider us for your next private event, celebration, or intimate dinner gathering 
Reach out to us online: https://www.thewellkeptchef.com/
We looking forward to cooking for you!
– Chef Derrick Lewis
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