This week's guest blogger is a woman of many talents. Brittany Turner is a mother, chef, culinary professor and an amazing singer! I first connected with Brittany after hearing about the birth of her rainbow baby on the news in 2021. As a postpartum nutrition specialist and daughter of a chef and pastry chef, it has been a joy for me to watch Brittany flourish as a culinary entrepreneur in just a short time. I am excited to share more about her and her journey in the interview below.
1. Tell me about yourself.
Thank you for having me. I am Chef Brittany. I am a mom first to three handsome boys who are also my taste testers for new recipes. I am a culinary professor, private chef and founder of Sprouts and Spice Agricultural Academy.
2. How/why did you start Sprouts and Spice Agricultural Academy?
I started Sprouts and Spice Agricultural Academy because I saw there was a great need for our community to learn and understand agriculture, culinary arts and nutrition. When we look at the statistics and study the facts surrounding heart disease, diabetes and high blood pressure, all of these diseases are usually directly correlated with the food that we consume. In the African American community we are 40 to 50 percent more likely to be living with one or more of these diseases. So I thought the best way to tackle and dismantle this statistic is by teaching the next generation what nutrition looks like and giving them the skills and techniques to become food change makers. We aim to teach middle school and high school students a seed to table curriculum that encompasses the entire food cycle. We are currently in the pilot and research stage of development, to provide fully immersive classes that teach agriculture, cooking, and nutrition.
3. What is the mission or main focus of Sprouts and Spice Academy?
At Sprouts & Spice Academy, our mission is to sow the seeds of knowledge, nurturing the connection between 5th-12th youth and the origins of their food. Through hands-on gardening and culinary classes, we cultivate curiosity, inspire passion, and instill values of environmental stewardship in urban and underserved communities. We envision a future where every child, regardless of their background, becomes a changemaker in our food system.
4. Tell me more about your position at Johnston Community College.
I currently teach part-time fun cooking classes a few times throughout the month. So anyone 18 or older can sign up. I will also host a Sprouts culinary summer camp in July for ages 10-17. In the fall I will also teach for the 2-year culinary degree program.
5. What are the best & most challenging parts of being an entrepreneur and professor?
I think the best part is first being able to create something from nothing and being able to cultivate an idea into a business. I love being in a creative space and creating something new. I enjoy managing my own time and schedule. I believe the most challenging part is figuring out new ways to market and attract new customers. Social media has become the new way for people to connect especially since the pandemic, so figuring out how to market your services to your target audience in this new age is the most challenging part.
6. Where do you see yourself in 5 years?
I see myself building and expanding Sprouts & Spice Academy. Sprouts & Spice will soon transform into an online academy. Which will consist of an interactive platform for schools, and organizations to use to teach nutrition, agriculture and culinary arts. I am looking forward to developing the platform and integrations so that all students have access to our curriculum.
7. Who do you look up to or admire in the culinary community?
To be truthfully honest, I love learning from a variety of chefs. I watch a lot of Gordon Ramsey techniques and Emeril was one of my favorite shows to watch as a kid. I stay in tune with the latest culinary trends by tutorials and YouTube videos from different chefs from all around the country. I also love following inspirational business stories in my field like” Pinky Cole”. I pull from many different mediums in the culinary community.
8. Tell me about your most recent business win.
I am piloting our classes with the City of Raleigh so we are excited about that. Being able to collect feedback and research from students and parents is so vital to the success of our business.
9. Please share any upcoming events or programs you will be participating in or any special offerings for new clients.
Schools, organizations and groups can sign up to experience our Sprouts & Spice classes on our website. We have some special events coming up this spring/summer that we will post on our website once dates are finalized.
Thank you for having me. I am Chef Brittany. I am a mom first to three handsome boys who are also my taste testers for new recipes. I am a culinary professor, private chef and founder of Sprouts and Spice Agricultural Academy.
2. How/why did you start Sprouts and Spice Agricultural Academy?
I started Sprouts and Spice Agricultural Academy because I saw there was a great need for our community to learn and understand agriculture, culinary arts and nutrition. When we look at the statistics and study the facts surrounding heart disease, diabetes and high blood pressure, all of these diseases are usually directly correlated with the food that we consume. In the African American community we are 40 to 50 percent more likely to be living with one or more of these diseases. So I thought the best way to tackle and dismantle this statistic is by teaching the next generation what nutrition looks like and giving them the skills and techniques to become food change makers. We aim to teach middle school and high school students a seed to table curriculum that encompasses the entire food cycle. We are currently in the pilot and research stage of development, to provide fully immersive classes that teach agriculture, cooking, and nutrition.
3. What is the mission or main focus of Sprouts and Spice Academy?
At Sprouts & Spice Academy, our mission is to sow the seeds of knowledge, nurturing the connection between 5th-12th youth and the origins of their food. Through hands-on gardening and culinary classes, we cultivate curiosity, inspire passion, and instill values of environmental stewardship in urban and underserved communities. We envision a future where every child, regardless of their background, becomes a changemaker in our food system.
4. Tell me more about your position at Johnston Community College.
I currently teach part-time fun cooking classes a few times throughout the month. So anyone 18 or older can sign up. I will also host a Sprouts culinary summer camp in July for ages 10-17. In the fall I will also teach for the 2-year culinary degree program.
5. What are the best & most challenging parts of being an entrepreneur and professor?
I think the best part is first being able to create something from nothing and being able to cultivate an idea into a business. I love being in a creative space and creating something new. I enjoy managing my own time and schedule. I believe the most challenging part is figuring out new ways to market and attract new customers. Social media has become the new way for people to connect especially since the pandemic, so figuring out how to market your services to your target audience in this new age is the most challenging part.
6. Where do you see yourself in 5 years?
I see myself building and expanding Sprouts & Spice Academy. Sprouts & Spice will soon transform into an online academy. Which will consist of an interactive platform for schools, and organizations to use to teach nutrition, agriculture and culinary arts. I am looking forward to developing the platform and integrations so that all students have access to our curriculum.
7. Who do you look up to or admire in the culinary community?
To be truthfully honest, I love learning from a variety of chefs. I watch a lot of Gordon Ramsey techniques and Emeril was one of my favorite shows to watch as a kid. I stay in tune with the latest culinary trends by tutorials and YouTube videos from different chefs from all around the country. I also love following inspirational business stories in my field like” Pinky Cole”. I pull from many different mediums in the culinary community.
8. Tell me about your most recent business win.
I am piloting our classes with the City of Raleigh so we are excited about that. Being able to collect feedback and research from students and parents is so vital to the success of our business.
9. Please share any upcoming events or programs you will be participating in or any special offerings for new clients.
Schools, organizations and groups can sign up to experience our Sprouts & Spice classes on our website. We have some special events coming up this spring/summer that we will post on our website once dates are finalized.
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