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Growing up, Sheree loved the smells and tastes of her mother’s soul food cooking. The food cooked and enjoyed by her family provided simple thrills and delicious memories. The thought of tasting the unfamiliar was not appealing and the comfort zone created since being a child seemed to be as good as it gets. That all changed over the years starting with college and later into her adult life when she began to discover and explore a whole new world and relationship with food.
Today, she is writing about her delicious relationship as the publisher of Cuisine Noir, the country’s first Black online and print food, wine and travel magazine. Re-launched online in September 2009 and debuting in print in September 2011 (2011 – 2017) under her company V. Sheree Creative Enterprises, Cuisine Noir is a lifestyle publication centered on connecting the African diaspora through food, wine and travel.
Designing a niche publication was an easy fit for Sheree who is also a multicultural marketing consultant. She knew that such a publication was not only needed but will be widely received by all. And it has. It would also provide a clear and distinct media outlet for advertisers executing multicultural campaigns geared toward Blacks with a food, health, wine/spirits and travel focus. Sheree’s leadership has successfully started a new cultural culinary movement by putting Black chefs, culinary professionals and vintners in the forefront to showcase their talents and contributions to foodies, media and key industry companies.
She has interviewed some of the most talented chefs across the country as well as celebrities such as Chef Govind Armstrong, Chef Carla Hall, the late Dr. Maya Angelou, George Duke, Dee Dee Bridgewater, Chef Roger Mooking, Niecy Nash, Russell Simmons, Grace Hightower DeNiro and Charlie Wilson.
In addition to writing about the chefs behind the food, she was produced and organized cooking demonstrations with a variety of celebrity chefs such as Chef Jeff Henderson (The Food Network), Chef Aaron McCargo, Jr. (The Food Network), Chef Tre Wilcox (Bravo’s Top Chef), Chef Darrell “DAS” Smith (The Food Network), Chef G. Garvin (The Cooking Channel), Chef Kevin Sbraga (Bravo’s Top Chef), Chef Bryant Terry (Author – Vegan Soul Kitchen), Chef Rock Harper (Winner of Hell’s Kitchen Season 3) and Chef Nikki Shaw (The Food Network). Event culinary programming clients include United Negro College Fund, Bay Area Black Expo and The Network for a Healthier California. From 2011- 2015, she was the stage manager for Unicomm’s Travel and Adventure Show’s Taste of Travel stage that traveled to seven cities and worked with local and celebrity chefs as well as restaurants and destinations around the world.
She was a sofi Awards judge for the Specialty Food Association and was also recognized by Dine Diaspora as one of 31 Women in Food to know during Women’s History Month in 2019. In 2020, she was among 26 Black and White women participating in the #sharethemicfoodandbev campaign created to amplify the voices of Black women in these industries.
Born and raised in the suburbs of Chicago, Sheree holds a Bachelor of Science in Advertising from the University of Illinois at Urbana-Champaign and a Master of Science in Integrated Marketing Communications with a Concentration in Public Relations from Golden Gate University in San Francisco. She currently lives in Oakland, Calif., and enjoys trying new restaurants, cooking, gardening, traveling, hiking, relaxing on the beach and food and travel photography.
Recently, V. Sheree was on our show talking about Cuisine Noir Magazine.
During our conversation, V. Sheree talked about:
– Life growing up in Chicago and how she ended up living in California in 1998
– The story behind Cuisine Noir, taking ownership of the magazine in December 2008, the early days of the magazine and some memories
– Her first big YES with the magazine and going from covering food to covering food, wine and travel
– Black restaurants, Black wine industry and Blacks and travel in 2020
– The changes in the industries for Blacks over the years
– The connection of Black food with heritage
– Encouraging and informing Black youth about the different careers in the food industry
– Diversity and inclusion in these industries and are the big players in these industries change their mindset
– Some of the common barriers that Blacks in these industries face
– Some of her favourite foods
– Blacks and food sustainability and farming
– Her passion for self development and always wanting to grow
– The first restaurant that she would like to go to when the restrictions are lifted
– Where in five years would she would like to see Blacks in food, wine and travel and Cuisine Noir
You can fine out more about Cuisine Noir Magazine via:
Website
Twitter
Facebook
Instagram
Please feel free to email us at dr.vibe@thedrvibeshow.com
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God bless, peace, be well and keep the faith,
Dr. Vibe
dr.vibe@thedrvibeshow.com
2018 Innovation Award Winner – Canadian Ethnic Media Association
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One of the first Brand Ambassador’s – Cuisine Noir Magazine
Dr. Vibe – Producer And Co-host of Black Men Talking On WJMS Radio
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2013 Black Weblog Awards Finalist (Best Podcast)
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2012 Black Weblog Awards Finalist (Best Podcast)
2011 Black Weblog Awards Finalist (Best International Blog and Best Podcast Series)
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