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Meet Chef Deborah VanTrece: The Black woman running the kitchen at the world’s largest Centurion showroom

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Courtesy of Chef Deborah VanTrece

The world’s busiest airport is currently home to American Express’ largest Centurion Lounge. It is the largest showroom in Europe with an area of ​​almost 26,000 square feet networkand encompasses a locally inspired menu from Atlanta-based chef Deborah VanTrece.

As certainly one of the South’s most recognizable culinary personalities, the collaboration between VanTrece and AMEX was successful. “Many things went through my mind, knowing that it was the largest salon,” he tells ESSENCE. “Realizing that it was a world stage, I knew I had to take it into account. Throughout my career, I have created globally inspired food and soul food. I immediately felt like this was a place where I would connect.”

Meet Chef Deborah VanTrece: The Black woman running the kitchen at the world's largest Centurion showroom
Courtesy of American Express

Drawing on the experience of a former stewardess and her family traditions, Chef VanTrece has prepared a custom menu that features dishes similar to black-eyed pea biryani, grilled za’atar chicken thighs with green tomato chimichurri, Twisted Soul salad with strawberry-pepper vinaigrette and far more. There will even be a food and beverage station offering gluten-free and vegan options, including protein snacks, salads, smoothies and immune-boosting juice shots.

With the recent Centurion Lounge, VanTrece wants to provide travelers from throughout the world a taste of Georgia’s capital. “It’s not only part of my history, it’s part of the Atlanta food scene for me,” says the award-winning culinary expert. “If you visit our restaurants here, the best restaurants, you will see many cultural twists using Southern ingredients. It’s something I’ve dedicated my entire profession to and I assumed I’d just stay true to who you might be and do what you do.

Meet Chef Deborah VanTrece: The Black woman running the kitchen at the world's largest Centurion showroom
Courtesy of American Express

In addition to the chef’s rigorously prepared dishes, Hartsfield-Jackson’s Centurion Lounge features the chain’s first whiskey bar. The cocktail menu, curated by award-winning mixologist Jim Meehan, features five specialty whiskey cocktails and over 20 classic and recent American whiskeys. The lounge also encompasses a fully stocked primary bar with 10 wines hand-selected by Centurion Lounge sommelier and wine director Anthony Giglio, an on-site cocktail menu including non-alcoholic options, and signature drinks.

The nearly 26,000-square-foot lounge showcases commissioned artwork from local artists, a 50-year-old olive tree and a 3,850-square-foot custom light sculpture that depicts a forest cover, creating a soothing space for Cardholders to unwind before their flights. With this incredible aesthetic and unparalleled menu, Centurion Lounge is poised to change into an Atlanta mainstay for years to return.

ESSENCE: Chef Deborah, how did you originally partner with AMEX to pick dishes for the Centurion Lounge?

Chef Deborah: Believe it or not, I got a random email and I get random emails all the time. So you look and think, “Hmm, is that this true? I’m unsure. Pass this on to my family. We all look and say, “What do you think?” And consider that you most likely just made a backup. At some point, one other one got here. So we looked at it somewhat more seriously and said, “OK, let’s reach out and see what’s going on.” So I talked to a gentleman named Joe, I believe he’s from New York. He told me about the showroom and said, “We’re interested in you putting together a menu, curating that menu.” I knew it somewhat bit because Greg Collier from Charlotte is a friend of mine and a 12 months or two ago I said, “Okay, this is basically cool. Greg does it. This is amazing”. And that was the end for me.

So it was out of the blue that they contacted me and I used to be definitely interested, but I used to be still very cautious, cautious. It was a giant deal. And also looking at American Express, I assumed they were a giant deal. I worked with Resy, that is what we use for our reservation systems for all my restaurants. But seeing my brand going someplace else gave me some food for thought. So it took them a minute to discuss with me and persuade me and make me feel like you actually intend to make my food, you actually need to inform my story. And once I felt comfortable with it, I used to be on board.

What was the technique of creating the menu for this particular salon?

I got here and saw the showroom before I even agreed to it. It was absolutely beautiful. This is even at the construction stage. I believe this tree was something that completely amazed me since it was here after I first got here here and saw this space. I had numerous experience in food service, so I understood what was needed, after which it was very helpful to be a steward for years and to know what was missing. If you visit enough airports, there are things you’re going to get there, there are occasions you might be delayed, and there are belongings you wish you had instantly. So I used all of this stuff, deciding what would work well for the first cycle of this menu.

When people from throughout the world arrive at the Atlanta airport, what do you wish your food or this menu to inform them about the city’s culinary culture?

I would like them to feel the diversity of food culture. I also want them to feel love in food. I am unable to comment because I do not sit in the back of all those kitchens in those restaurants, however it was really vital to me that we cooked the food from scratch. I consider that each one cultures have their version of soul food because all of us have food that brings us memories that come from inside. I can offer you recipes, but the ending must come from the heart. I desired to be sure that that the heart, the hospitality, after they come here, on this beautiful setting, after which actually taste the food – they taste love. They taste like a fusion of cultures. They taste refined because the techniques and spices we use are refined.

So if you happen to’re not familiar, here’s just a few things we’ll walk you thru. And if you happen to recognize something, there’s something that can make you say, “Wow.” An Indian gentleman just got here as much as me and said, “I appreciate all the vegetarian options.” I look and there’s biryani on his plate, together with vegetable gumbo and a complete cake. And a smile appears on his face and he’s comfortable. This is what I hope to realize with the style of cuisine we wish to showcase.

With this amazing showroom opening during Black History Month, do you are feeling any extra excitement or extra resonance about being a Black female chef?

Yes, and I promise I won’t cry since it brings tears to my eyes. It’s beyond my imagination. I entered it when it called to me. I like cooking. And then at some point I assumed that everybody likes to cook – everyone knows learn how to cook. And it took me quite just a few years to understand, well, no, you already know something. You have somewhat area of interest that folks don’t really have, and attempting to maneuver in the world we’re in has been difficult. To get to the point where a world company looked at you and said, “You’re who we want,” it tells me quite a bit about my journey and what I’ve achieved, however it also tells me quite a bit about the company I work with.

And that was really vital to me that there was an organization that looked at this city and thought, “What can we do? How do we represent this city?” And he said, “This black woman, this African-American woman, is the one we want to represent the city.” So, since this particular month is occurring, I feel like we’re probably making history and I’m here for it. I’m here for this and I’m fully committed. I’m very grateful and appreciative.

When we talked, you used the term “soul food” quite a bit. If someone asked you, “What is soul food?” What would you tell them?

For me, it’s food that touches the soul. I believe for all of us there’s a certain style of food that brings back memories. We grow up with food from the moment you might be born. While you are in the belly, let’s have a baby shower, there’s food involved. Here children, there’s food. Holidays, weddings, death, food are throughout us and are definitely a component of everyone’s life. And when you may create a meal that makes you are feeling good, sometimes sad, but from place, that to me is food for the soul. This must touch you. Our food, African-American food, was born out of conflict, however it was also born out of affection. And we now have ancestors who couldn’t take anything and make something out of it. I keep joking, I believe there is a chitlins on that arm and a filet mignon on it. Which one is simpler to provide good taste? It’s filet mignon.

But these comfort foods, the ones that tell stories that folks at one point thought they were ashamed of. But how can we be ashamed of something that nourishes us and flows from love? So for me, I actually have a really broad definition of it, and likewise my small, microcosmic definition of what I grew up with. So what touches my soul might not be the same food that touches yours or hers. But if it touches us from the inside, that is the point. So like that gentleman who said, “Thank you for having these vegetables, this vegetarian option,” I touched something in him in a roundabout way. I do not know what it’s, but I did what I made a decision to do.

This article was originally published on : www.essence.com
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Health and Wellness

In the USA, bird flu was detected in pigs. Why does this matter?

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Last week, the U.S. Department of Agriculture reported that a pig at a backyard farm in Oregon had been infected with bird flu.

As the bird flu situation continues to evolve, now we have learned that the A/H5N1 strain of the virus infects a spread of animals, including quite a lot of birds, wildlife and dairy cattle.

Fortunately, now we have not seen sustained spread of the virus between people at this stage. However, the detection of the virus in pigs represents a worrying development in the trajectory of this virus.

How did we get here?

The most concerning sort of bird flu currently circulating is clade 2.3.4.4b A/H5N1, the influenza A strain.

Since 2020, the A/H5N1 2.3.4.4b virus has spread to a big selection of birds, wildlife and livestock which have never previously been infected with avian influenza.

While Europe is a hotspot for A/H5N1, attention is currently focused on the US. In 2024, dairy cattle were infected for the first time, with over The problem affects 400 herds in a minimum of 14 US states.



Bird flu has huge consequences for breeding and industrial food production, as infected poultry flocks should be slaughtered and infected cows may result in contamination dairy products. That said, pasteurization should make the milk secure to drink.

Although farmers have suffered heavy losses as a consequence of H5N1 bird flu, it may well also mutate to cause a pandemic in humans.

Birds and humans have various kinds of receptors in their respiratory tract to which influenza viruses attach, corresponding to a lock (receptors) and a key (virus). The attachment of the virus allows it to enter the cell and body and cause disease. Avian influenza viruses are adapted to birds and spread easily amongst birds but not in humans.

So far, human cases have mainly occurred in individuals who stayed at the facility close contact with infected livestock or birds. In the US, the majority were agricultural employees.

The fear is that the virus will mutate and adapt to humans. One key step for this to occur could be to vary the virus’s affinity from bird receptors to receptors found in the human respiratory tract. In other words, if the virus “key” has mutated to raised fit the human “lock”.

Recent testing of sample A/H5N1 2.3.4.4bz infected person, disturbing results were obtainedidentifying mutations in the virus which will increase transmission between human hosts.

Why are pigs an issue?

A pandemic strain of influenza in humans can arise in several ways. One involves close contact between humans and animals infected with their very own specific influenza viruses, creating opportunities mixing of genes of avian and human viruses.

Pigs are the perfect vessel for mixing genes to supply a human strain of pandemic flu because they’ve receptors in their respiratory tract that each avian and human influenza viruses it may well get tied up.

This signifies that pigs will be infected with each avian influenza virus and human influenza virus. These viruses can exchange genetic material, mutate and simply transmit to humans.


Conversation, CC BY-SA

Interestingly, there have been pigs in the past less vulnerable to A/H5N1 viruses. However, the virus has recently mutated they infect pigs more easily.

In a recent case in Oregon, A/H5N1 was detected in a pig on a non-commercial farm following an outbreak of disease amongst poultry kept on the same holding. This A/H5N1 strain originated from wild birdsand never the one common in US dairy cows.

Pig infection is a warning. If the virus makes its way into industrial piggeries, it might create a much higher level of pandemic risk, especially as winter approaches in the U.S., when seasonal human flu cases begin to extend.



How can we minimize the risk?

Surveillance is vital to early detection of a possible pandemic. This includes comprehensive testing and reporting of infections in birds and animals financial compensation and support measures for farmers to encourage timely reporting.

Strengthening global surveillance of influenza is crucial because unusual spikes in pneumonia and severe respiratory illnesses could signal a human pandemic. Our EPIWATCH system looks for early warnings of such activity, which can accelerate vaccine development.

If a cluster of human cases occurs and influenza A is detected, further testing (called subtyping) is vital to find out whether it’s a seasonal strain, an avian strain resulting from transmission of the virus, or a brand new pandemic strain.

Early identification can prevent a pandemic. Any delay in identifying an emerging pandemic strain allows the virus to spread widely across international borders.

The first human case of A/H5N1 in Australia was in a baby who became infected while traveling in India and was hospitalized for the disease in March 2024. Tests then identified influenza A (which might have been seasonal influenza or bird flu), but subtype to discover A/H5N1 was delayed.

This sort of delay may very well be costly if human-borne A/H5N1 emerges and is taken into account seasonal influenza because the influenza A test is positive. 5% of positive tests for influenza A undergo further subtyping in Australia and most countries.

In light of the current situation, there needs to be a low threshold for subtyping influenza A strains in humans. Rapid tests that may tell the difference between seasonal flu and H5 A flu are emerging and may form a part of governments’ pandemic preparedness.

The risk is higher than ever before

The U.S. Centers for Disease Control and Prevention states that the current risk posed by H5N1 to the general public stays low.

However, with the H5N1 virus already in a position to infect pigs and showing worrying mutations in adapting to humans, the risk level has increased. Given that the virus is so common amongst animals and birds, the statistical probability of a pandemic is higher than ever before.

The excellent news is that we’re higher prepared for a flu pandemic than other pandemics because vaccines will be produced in the same way as seasonal flu vaccines. Once the genome of the pandemic flu virus is understood, vaccines will be updated to match it.

Partially matched vaccines and a few are already available countries corresponding to Finland vaccinate high-risk farm employees.

This article was originally published on : theconversation.com
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Health and Wellness

WATCH: Joshua Joseph What kind of America do we want to be? – Essence

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“; } }); // Drag and scroll functionality const playlistContainer = document.getElementById(‘playlist’); let isDown = false; let startY; let scrollTop; playlistContainer.addEventListener(‘mousedown’, (e) => { isDown = true; playlistContainer.classList.add(‘active’); startY = e.pageY – playlistContainer.offsetTop = playlistContainer.addEventListener(‘mouseleave’; playlistContainer.classList.remove(‘active’); playlistContainer.addEventListener(‘mouseup’, () => { isDown = false; playlistContainer.classList.remove(‘active’); }); mousemove’, (e) => { if (!isDown) return; e.preventDefault(); const y = e.pageY – playlistContainer.offsetTop; const walk = (y – startY) * 3; .scrollTop = scrollTop – walk; }); } } if (” !== ‘efoc24’) { // Check DoubleVerify Quality Targeting signals before rendering the player if ( ‘unknown’ !== typeof PQ ) { PQ.cmd. push(function() { // If DVQT signals are not available after 500 ms, render the player anyway. const timeout_id = setTimeout( jwPlayerRender, 500 ); // Get “Authentic Direct” signals. PQ.getTargeting({ signals: [‘abs’] }, function(error, targetingData) { clearTimeout(timeout_id); jwPlayerRender(error? undefined: targetingData); }); }); } else { jwPlayerRender(); } function jwPlayerRender( dvqt_signals=”” ) { let jw_ad_tag ​​= {“client”:”googima”,”adscheduleid”:”G7hR9pQ2″,”schedule”:[{“tag”:”https://pubads.g.doubleclick.net/gampad/ads?correlator=&iu=/21698916284/ess/VideoNews&env=vp&gdfp_req=1&output=vast&sz=400×300%7C640x480%7C1000x1%7C1920x1080&description_url=__page-url__&tfcd=0&npa=0&vpmute=1&vpa=auto&vad_type=linear&url=__page-url__&vpos=preroll&unviewed_position_start=1&v=SRYaJJB3&pmnd=0&pmxd=60000&ad_rule=1&cust_params=ttid%3DSRYaJJB3%26frnch%3D__item-franchise__%26environment%3Dproduction%26kwblock%3DAbb%2CCapOne%2CLincoln%2CUPS%2CVG%2CATTCric%2CDisney”,”offset”:”pre”},{“tag”:”https://vid.springserve.com/vast/670880?url=https://www.essence.com/news/watch-joshua-jospeh-what-type-of-america-do-we-want-to-be/h=450&w=800&cb=2033″,”offset”:”50%”}]”offers”:{“bidders”:[{“id”:”jw-video-SRYaJJB3″,”name”:”jwdemand”,”publisherId”:”evcxFIDZ”,”siteId”:”WT5iFegj”,”placementId”:”24399785″}]”settings”:{“disableConsentManagementOnNoCmp”:true,”mediationLayerAdServer”:”dfp”,”floorPriceCents”:200,”floorPriceCurrency”:”usd”,”buckets”:[{“increment”:0.1,”max”:30,”min”:0},{“increment”:0.5,”max”:50,”min”:30}]}}}; // Configure ad tag on the fly… let additional_params = {}; // Input DVQT signals. if ( dvqt_signals && dvqt_signals.ABS.length > 0 ) { additional_params.ABS = dvqt_signals.ABS.join(“,”); } // Create a string of additional_parameters. let extra_params_str=””; for (enter additional_parameters) { let value = additional_parameters[key]; additional_params_str += `${key}=${value}`; if ( key !== Object.keys( additional_params .pop() ) { additional_params_str += ‘&’; } } // Update ad tag cust_params (must be URL encoded). if ( Object.keys( additional_parameters ). length > 0 ) { let ad_schedule = jw_ad_tag.schedule; if ( ‘undefined’ !== ad schedule type ) { for (let i = 0; i < ad_schedule. length; i++) { let address_address = new URL(jw_ad_tag. schedule[i].label); let query_params = new URLSearchParams(ad_url.search); query_params.set("cust_params", query_params.get("cust_params") + `&${additional_params_str}`); ad_url.search = query_params.toString(); jw_ad_tag.schedule[i].tag = ad_url.toString(); } } } let playerId; if ("undefined" !== type jwplayerQueue) { playerId = 'jw-video-SRYaJJB3'; jwplayerQueue.push({ 'instanceId': 'playerInstance_SRYaJJB3', 'playerId': playerId, 'config': { pid: 't6KP9zcV', playlist: "https://cdn.jwplayer.com/v2/media/SRYaJJB3", autostart: !jw_ad_tag, repeat: true, mute: true, aspect ratio: "16:9", share: {sites: ["facebook", "twitter", "email", "linkedin"]}, cast: {}, float: {disibility: true}, autoPause: {viewability: true}, displaytitle: true, displaydescription: true, controls: true, related: {displayMode: 'shelfWidget'}, interactive: {} , ad: jw_ad_tag ​​​​} }); } // Load video. jQuery(window).trigger("jw:loadplayers"); function waitForJWPlayer(callback) { if (type jwplayer !== 'undefined') { callback(); } else { setTimeout(function() { waitForJWPlayer(callback); }, 500); } } waitForJWPlayer(function() { jwplayer(playerId).on('adsManager', function (adsManagerLoaded) { let adsManager = adsManagerLoaded.adsManager; let videoElement = document.getElementById(playerId ); let config = { anId: '929481' , campId: '640x360', ias_xps: "autoplay", // autoplay state ias_xbp: "2", // video destination type ias_xar: "1" // autoplay state } // Start IAS integration googleImaVansAdapter. init(google, adsmanager, videoitem, config } } });

This article was originally published on : www.essence.com
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Health and Wellness

Primary care involves more than primary care physicians. A new review shows how patients can gain better access to healthcare

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Today there are Australians more likely than previous generations suffered from complex and chronic diseases similar to diabetes, heart disease and depression.

This means they’re more likely to need health care from a wide range of providers, similar to nurses, podiatrists, psychologists and physiotherapists, in addition to general practitioners. This is named “multidisciplinary care”. It works best when the abilities of all these professions can be found to the patient in a coordinated way.

However, the role of the health professions and how they’re financed have been frozen in laws and policy for a long time. All changes are gradual and chaotic. This mainly involved adding more items to the Medicare schedule, with each specialist practicing individually.

The result was greater inequality of access. Because less than half Alliance visits are billed collectively, with most patients paying almost A$70 for every consultation, and sometimes much more. Those who cannot afford the out-of-pocket costs and can’t discover a bulk invoicing specialist are missing out.

To assess how the federal government can remove barriers to team-based care and ensure healthcare employees achieve their full potential or full ‘scope of practice’, the federal government commissioned an independent review last yr.

The final report published yesterday sets a new path for primary care employees. This will make multidisciplinary care accessible to all Australians.

Utilizing the total potential of healthcare employees

The review included extensive consultations, including on two issues papers. The report itself comprises feedback from the consultation, including skeptical comments reflecting differences of opinion.

The title of the report was reflected, Unlocking the potential of our healthcare employeesits primary focus is on changing the foundations and regulations imposed by state and federal governments. This makes the work of healthcare employees more difficult and limits their ability to use their full skills and knowledge to manage patient care.

Over the past a long time the education of health care employees has improved. Professionals are subsequently able to do more than before. However, rules and regulations haven’t progressed, making it difficult for professionals to share these skills and knowledge.

The review found that that is contributing to profession dissatisfaction and other people leaving a wide range of health professions, exacerbating workforce shortages.

The review proposes a new way of documenting and describing what a occupation can do, through a so-called national skills and capabilities framework and matrix.

As with many other recommendations, the review highlights where that is already getting used internationally and how it can be integrated into other policies and frameworks to help with implementation.

Health care employees don’t use all their skills.
Studio DC/Shutterstock

To the frustration of most allied health professions, the review doesn’t recommend greater Medicare payments to allow them to practice independently.

Rather, the review beneficial paying for general practices to develop multidisciplinary teams. This will help professionals collaborate moderately than compete or isolate themselves.

The review also beneficial changing the foundations on healthcare skilled referrals, allowing qualified healthcare professionals to refer directly to non-GP specialists in similar areas. This signifies that if mandatory, your psychologist can refer you directly to a psychiatrist, or your physiotherapist can refer you directly to an orthopedic surgeon, moderately than going back to your GP.

This will weaken the GP’s gatekeeper role and potentially undermine the more holistic care provided by GPs. However, from the patient’s viewpoint, eliminating the intermediate step saves him/her out-of-pocket expenses.

The necessary suggestion recognizes that the health care system is evolving and that policies and regulations must evolve as well. It is subsequently now complementing its recommendations for change by introducing a continuous review approach through an independent mechanism. This would supply evidence-based advice and proposals on:

  • significant workforce innovations
  • new roles in health care
  • workforce models that involve a major change in scope.

When will we see change?

The review outlined a loose implementation timeline that might be described as short, medium and long run. It also assigns responsibility for every element of its recommendations to the suitable authorities and governments.

As almost all the recommendations require legislative changes, and lots of of them require agreement between the Commonwealth and the states, it’s unlikely that any of the changes will come into force this financial yr.

The review beneficial making changes in a scientific, evidence-based and protected way. Implementation would begin in areas of best need, similar to rural and distant Australia, in addition to in practices most ready for change, similar to Aboriginal Controlled Community Health Organizations or Victoria Community Health Centres.

The man is waiting for the doctor
The review beneficial changes to the referral process.
Voronaman/Shutterstock

IN releasing Health Minister Mark Butler described it as a “landmark” report and noted the complexity of implementation, which might require joint motion with states and territories. He noted the necessity for further consultations, but nevertheless adopted a supportive tone.

Can this review speed up real health reform?

Overall, the review found a pleased medium between giving healthcare employees the liberty to act and the stringent and inappropriate rules and regulations that currently limit patient care. It also outlines practical steps to achieve your goals.

The only drawback of the report is the emphasis on harmonizing state and territorial approaches. This would replace the present approach under which each state and territory decides, for instance, which vaccines can be administered by which specialists and which pharmacists can dispense over-the-counter.

One of the advantages of a federation is the potential for state and territory innovation and cross-border learning. Harmonization will limit such experimentation and will lead to greater stagnation seen previously in medical expert policy.

This article was originally published on : theconversation.com
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