As I continue to seek inspiration, I continue to search for people doing great things, fabulously.
While surfing the net, I forgot how I initially came across PULLEDTOGETHER.CO but I kept a close eye on it. Fast forward to now, Im still enjoying all of Rashad's posts and beautiful photography. I reached out to Rashad to chat fabulously about his inspiration behind PULLEDTOGETHER, his favorite places to eat and his food philosophy.
EF - Where did you get your education from?
Rashad - I went to Howard University where I graduated with a degree in Economics.
What is your current position?
Aside from PULLEDTOGETHER, I work for the Brooklyn Chamber of Commerce in Downtown Brooklyn where I manage the Economic Development program helping small businesses in Brooklyn launch, access training programs and land city contracts by becoming Certified with the City of New York. Following food, community economic development is my other passion.
What is your food philosophy?
I cook and serve the food I love - food I have passion for. This embodies a mixture of my southern roots and travels. I also approach cooking as a real DIY-er. I must have control over the quality and the outcome of what I prepare.
How did PULLEDTOGETHER come about?
A woman! I fell in-love with a young lady I couldn't afford to take out to dinner in NYC. My father suggested I save money by cooking for her and myself. After countless hours of watching youtube cooking channels and reading countless cook books, I realized my passion was cooking. In 2013, my lady encouraged me to develop my cooking into a lifestyle brand and here we are today. Envisioning my brand to be between a more masculine version of Martha Stewart and GQ magazine, an idea has manifested into catering opportunities, food centered projects and in the near future, product.
Where do you go or what do you cook for a no fail meal?
I really try to cook based on what’s in season but lately I've been roasting whole chicken's frequently. It's such a simple and easy dish. Pat the chicken dry, season it all over with a premium salt and then throw it in the oven at 450 degrees. 45 minutes later you have this beautiful golden bird crisp on the outside yet still juicy on the inside. Pair with some seasonal greens and you're all set. Sometimes, if time permits, I'll even make a pan-sauce from the pan drippings.
Whats 1 item that can always be found in your kitchen?
Growing up, my Father always taught us that with the right tools, you can do anything. I found this to be absolutely true because the one item I can’t do without is my Wusthof Classic Cook's Knife, 8". This knife is a workhorse. It's precise, light and will last a lifetime if you take care of it.
Finish this sentence... "I will never eat"...?
I will never eat at a restaurant where the advertised "celebrity" chef isn't actually cooking my food.
Whats food related guilty pleasure?
I've been addicted to Haagen-Dazs’ Butter Pecan Ice Cream since I was kid. I blame my father.
Do you follow any food trends?
I've never been into trends. My inspirations and style all derive from what I think is cool and my experiences.
What are some of your favorite food spots?
The Cecil - how they’re preparing African diaspora soul food is beautiful and delicious.
Miss Lilly’s - Their jerk chicken sandwich with a red stripe and stick a fork in me.
The Little Park - one of the rare spots which places as much attention to detail in both their brunch dishes and cocktails.
Red Hook Lobster pound - a Brooklyn Summer staple
Pok Pok - when we lived in Brooklyn this spot was literally around the corner. Some of the best Thai in the country.
Lucali in Carrol Gardens - I think has the best pizza in the City
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