Every great chef has a story behind their first taste of inspiration—and more often than not, that story begins at home, in the kitchen, standing beside their mother. As Mother’s Day approaches, we’re celebrating the women whose hands stirred the first pots, whose recipes became the blueprint for dreams, and whose love of food sparked entire careers.
For me, it all started with the rich, intoxicating aromas of West African cuisine wafting through our home. I can still picture my mom in the kitchen—focused, graceful, always cooking with intention. From sizzling jollof rice to perfectly seasoned stews, she taught me not just how to cook, but how to connect through food. Watching her create magic from simple ingredients planted the seed that would one day grow into my own food business.
In this piece, we honor the moms behind the chefs—the unsung heroes whose recipes, traditions, and sacrifices helped shape some of the most talented culinary minds today.
Their answers are heartfelt, nostalgic, and full of flavor—just like the meals that started it all.
Here’s what they (and I!) had to say:
Writer Colin Gbolie:
Let’s start with the basics.
How would you describe the culture and traditions behind your family's cooking, and how has that heritage influenced your approach to food today?
The traditions behind my family’s cooking—and the cooking I watched my mother do growing up—are rooted in love and deep appreciation for the dishes she grew up eating in Sierra Leone. She always added her own unique flair to traditional recipes, which made them even more special. That creative spirit, paired with a strong connection to culture, has absolutely inspired how I approach food today. It taught me that cooking isn’t just about following recipes—it’s about honoring where you come from while also making room for your own expression.
Who taught your mother to cook? What was her culinary journey like and how have those traditions and techniques been passed down through your family?
My mom learned to cook from friends and family. You know the saying, “it takes a village”—that really applies to her story. She grew up surrounded by a strong community where everyone contributed something, and the lines between blood relatives and family friends often blurred. To her, everyone was an auntie or uncle, and each one brought a recipe, a tip, or a lesson to the table. She picked up pieces from all around her, and that collective knowledge shaped her style—something she’s definitely passed down to me.
How did your mother shape your love for cooking, and do you have specific cooking memories that stand out?
My mom helped shape my love for cooking through the incredible dishes she developed. I’ll admit, as a kid, I didn’t always appreciate it—I was more interested in junk food at the time. But as I got older and my palate matured, I began to recognize the depth of flavor and care in her cooking. Some of the most flavorful and complex dishes I’ve ever tasted were ones I grew up eating at home. That realization definitely influenced my journey and made me want to create dishes that carry that same sense of richness and soul.
Was there a particular dish your mother made that inspired your culinary journey? Have you adapted or modernized it in your own cooking?
Absolutely. One of my favorite dishes growing up was pepper soup, a spicy and comforting dish we often made around Christmas time. Over time, that evolved into groundnut stew—a peanut-based soup that’s rich, hearty, and completely customizable with different meats. While I’ve modernized certain elements, I also found inspiration in a sweeter direction. My business in Colorado centered around donuts, or chin chin, a sweet West African snack we traditionally gifted during the holidays. That combination of memory and reinvention continues to drive my creativity in the kitchen.
What values or lessons did your mother teach you in the kitchen (or otherwise) that you still carry with you today as a chef?
One of the biggest lessons my mom taught me—whether directly or through her actions—is to treat time in the kitchen as sacred. It’s a space for intention, whether that means having fun, staying focused, or simply being present. Cooking can be meditative, and she showed me how to turn it into a personal ritual. That’s something I carry with me every time I step into a kitchen—it’s a space to reset, express, and connect.
If you could cook a special Mother’s Day meal for your mother (or in her honor), what would be on the menu and why?
If I were to cook a special Mother’s Day meal for my mom, it would probably blend traditional West African flavors with some modern American dishes I know she’s come to love. I’d go with my loaded mac and cheese—something I know she enjoys—and for dessert, maybe our rice akara or a batch of chin chin, both of which have special meaning during the holidays. Of course, I’d love to one day be confident enough in my jollof rice to gift it to her, but I’m still working to match her standard!
What cooking memories does your mother have of you?
When I asked her, she just laughed—because when she was in the kitchen, her rule was that everyone had to stay out of her way! Still, some of her favorite memories are probably of my brother, my dad, and me lingering around, trying to sneak little bites of whatever she was making. We knew better than to touch anything without permission, but if she did let us taste something mid-prep, we knew it was a real honor.
Chef Kenneth Wan
Let’s start with the basics. "How would you describe the culture and traditions behind your family's cooking, and how has that heritage influenced your approach to food today?”
Whenever my mother cooked for us growing up, she would always make sure things we ate were balanced, healthy and nutritious. Rice was always a staple in our meals, but she would also make us vegetables and a protein to go along with it and would never use ingredients like butter, salt, or sugar in excess.
This influenced my approach to cooking in the sense that sometimes less is more, especially when it comes to Chinese food. A lot of times chefs get caught up in all the seasonings and start adding things to make something taste good. Often in Chinese cooking, chefs will do their best to not add too much and let the proteins and vegetables stand out on their own.
"Who taught your mother to cook? What was her culinary journey like and how have those traditions and techniques been passed down through your family?”
My grandfather on my mother's side was a cook and taught my mother a lot about food. My mother never cooked professionally in Hong Kong, but immigrated to America and decided to open a Chinese restaurant in Boston based upon the knowledge she gained from her father. By cooking for us growing up, she showed us dishes from my grandfather and things she ate when she lived in Hong Kong. This gave my sisters and I the opportunity to try different types of food that our peers didn't have access to.
How did your mother shape your love for cooking, and do you have specific cooking memories that stand out?
Once I was old enough, I went to work at our family restaurant and it was there my love for food was born. I was a bit of a fat kid and I loved to eat so having an entire restaurant at my disposal brought me pure joy.
One specific memory I have is whenever our family went out to eat, I would always order the most expensive thing on the menu thinking it would taste the best. Our family wasn't very wealthy growing up so this gave my mother some cause for pause, but let me order the dish anyways. She would tell me "you can order the expensive meal, but if you do, you have to make sure you learn and study hard in school." Her generosity gave me the chance to try new and different things that I otherwise wouldn't have been able to.
Was there a particular dish your mother made that inspired your culinary journey? Have you adapted or modernized it in your own cooking?
My mother's spare rib recipe is the recipe that started our entire business. I used it as the signature dish for our pop-up way back when we started in NYC. I've changed only one element of the dish, going from spare ribs to pork belly, but other than that it's the same exact recipe she used.
What values or lessons did your mother teach you in the kitchen (or otherwise) that you still carry with you today as a chef?
My mother would always say one of the big differences between eating at home and eating out is that at home, you get to control everything that goes into a dish. When you eat at a restaurant you don't know the quality of the products, the types of seasonings and the amount used. This idea still resonates with me to this day and when I make a dish at our restaurant I ask myself if this is how I would make it at home.
If you could cook a special Mother’s Day meal for your mother (or in her honor), what would be on the menu and why?
My mother loves seafood, especially fish. I would make her a meal with lobster, shrimp, scallops and the main course would be a whole steamed fish, which is a traditional Chinese dish.
What cooking memories does your mother have of you?
Her first memory of cooking with me is when I moved out of the house, I asked her to show me how to make her congee. Congee is pure Chinese comfort food and it was something I wanted her to teach me. Her second memory is when my sisters and I were young, my mother would spend the afternoon with us making scallion pancakes. She would show us how to make the dough and then have us roll out all the pancakes with a rolling pin. We would make so much and have piles on top of piles of pancakes to eat. She liked watching us play around with the dough and enjoyed knowing she wouldn't have to cook so much for the remainder of the week.
Erasmo Casiano | Chef and Owner of Lucina and Xiquita
Let’s start with the basics. "How would you describe the culture and traditions behind your family's cooking, and how has that heritage influenced your approach to food today?
My Mexican heritage and the food traditions that come with it have shaped who I am as a chef today. My family has always had an open-door policy, one where everyone had a seat at the table at all times. My family, friends, and neighbors built a community by coming together to break bread at the table. That's how I approach hospitality today.
Who taught your mother to cook? What was her culinary journey like and how have those traditions and techniques been passed down through your family?
My mother learned how to cook from her life experiences. She picked up tips and tricks from friends, family and neighbors along her journey. She loved to cook pozole, menudo and tamales––all of which I have fond memories of from my childhood. She taught me how to make rice, pibil and more, but I will always remember when I cooked for the first time without her help. I fell in love with cooking when I made Sopa de Tortilla on my own at age 10 or 11.
How did your mother shape your love for cooking, and do you have specific cooking memories that stand out?
The amount of love she puts in everything she cooks is what has shaped me into the chef I am today. Everything she cooked was a labor of love. Most importantly, she taught me the meaning of hospitality. After cooking for everyone, she would scan the table to make sure everyone is enjoying themselves, even when she's taking a bite of something herself. She would eagerly await all of our reactions, similar to how chefs touch tables during dinner service.
Was there a particular dish your mother made that inspired your culinary journey? Have you adapted or modernized it in your own cooking?
I always looked forward to her tamales, menudo and pozoles. They left such a strong mark on me to the point where I was hesitant to cook any of them up until recently. I wanted to make her proud and honor the way she prepared those meals for us.
What cooking memories does your mother have of you?
"I will always remember him helping me make pico de gallo and other salsas for the table. Eventually, he helped his dad fire up the grill. Another fond memory is the first time he cooked for himself without my help––he made a beautiful Sopa de Tortilla when he was only 11 years old." - Santa Lucina Rojas
Rema Maaliki | Chef de Cuisine and Co-owner of Bear Leek
Let’s start with the basics. "How would you describe the culture and traditions behind your family's cooking, and how has that heritage influenced your approach to food today?"
Coming from a culture that places importance on large gatherings - food is always at the forefront. Growing up, there was always a dinner my mom was hosting in our home. I was involved in the preparation of those from a young age, luckily I loved it. Being Middle Eastern, with parents from Palestine and Lebanon, it was easy to fall in love with cooking. I crave the dishes that my Mother and Grandmother cooked for me growing up, but when I started cooking professionally I was exposed to many different cultures and cooking techniques. My time spent in the kitchens of Mercantile and The Wolf's Tailor sparked my love for freshly made pasta and more European and Asian influences. When I started my Poppy Pop Ups, I felt like it was finally my chance to combine my heritage with my professional cooking experiences. Every menu has some dishes that are traditional and authentic, but some are a bit more creative and prepared very non-traditionally.
"Who taught your mother to cook? What was her culinary journey like and how have those traditions and techniques been passed down through your family?
Her mother and grandmother taught her to cook. She was living in Palestine with her grandmother during high school and was helping around the house and learning the traditions from her. She learned the recipes and cooking techniques that have existed for many generations before us. Once she came to the U.S. it was a little bit different to cook those same meals- you have to adapt based on the ingredients available here. She was also excited to learn new dishes and learn them with me. We bonded while watching the Food Network. There was always a mixture of meals throughout the week. Maybe stuffed grape leaves and cabbage for a few days and then lasagna and enchiladas at the end of the week. But during Ramadan is when we really enjoy cooking the traditional dishes and make the time to spend meals together.
How did your mother shape your love for cooking, and do you have specific cooking memories that stand out?
My mom showed me that cooking doesn't have to be a chore. It's a way to show your love to people and bring the community together. A favorite memory over the years is when my mom makes Maqlouba. The word in English translates to "upside down". It's definitely a showstopper. It's a delicious dish made up of rice, lamb, tomatoes, carrots, cauliflower, and potatoes. While it seems very simple it's something that every family makes in their own way. Once it's done cooking and gets flipped over, everyone is always impressed! It's normally made in a very large pot to serve a lot of people. I think it's a perfect example of how gatherings don't have to be fussy and over the top - we just want everyone to be full and happy when they go home.
Was there a particular dish your mother made that inspired your culinary journey? Have you adapted or modernized it in your own cooking?
One dish that has been a favorite of mine is called Msakhan. It involves dicing lots of onions, cooking them down with sumac. Then the onions are served on a pita bread with roasted chicken and pine nuts. There are so many dishes from my heritage and upbringing that have inspired me, but this one just always stands out. It's sweet, tart, savory, and nutty.
For my first pop up, I thought it would be fun to reinvent this dish. I made agnolotti with a braised chicken and ricotta filling. The dish then consisted of an onion soubise, caramelized onions with sumac, the agnolotti, then topped with a crumble made from crispy chicken skin and pine nuts. I loved creating something unique and new out of flavors that are familiar.
What values or lessons did your mother teach you in the kitchen (or otherwise) that you still carry with you today as a chef?
The most important lesson my mom taught me in the kitchen was to clean as I go. As a kid I was very annoyed by that, but I learned very quickly just how valuable that lesson was.
If you could cook a special Mother’s Day meal for your mother (or in her honor), what would be on the menu and why?
I would probably cook a risotto of some sort, or this zucchini pasta that I know she loves. I made this pasta dish one time when I was young and trying out new recipes. After the first time, it became a household favorite because the whole family would request it all the time. It's angel hair pasta with zucchini, tomatoes, parmesan and basil. For dessert, some kind of almond cake or an apple galette. Her favorite pastry is an almond croissant, but she also loves apple pie.
What cooking memories does your mother have of you?
She said she remembers that I liked to make desserts a lot more at first. Because I have a sweet tooth and I liked to make things pretty. I would make rice crispy treats, jello desserts, cookies and cupcakes. Then when I could actually use the stove, I started to explore more savory dishes.
Chef Mark:
Let’s start with the basics. "How would you describe the culture and traditions behind your family's cooking, and how has that heritage influenced your approach to food today?"
Our family being of Korean descent, we focus on flavor first. We always want to serve food that warms and heals the soul. We grew up on a low income so the food always had to be filled with what we had available. We always made sure to feed others before we fed ourselves. With how I present dishes, I want to make sure that we convey the time and energy we put in to make each dish as memorable as possible.
"Who taught your mother to cook? What was her culinary journey like and how have those traditions and techniques been passed down through your family?"
My grandmother taught my mom for the most part, but herself being an only child she self taught a lot. My grandmother and mom lived near the American Air Force Base in Korea. She immigrated from Korea when she was 19, and has worked in restaurants her whole life. Herself owning a sushi restaurant helped pave the way for my culinary journey. The biggest technique she taught me was the idea of hard work and a positive attitude. All other skills can be learned but if you don't have the right mindset then life will be an uphill battle.
How did your mother shape your love for cooking, and do you have specific cooking memories that stand out?
My mother shaped my cooking by helping me understand flavor composition. How to build flavor, not to over power and to highlight. Picking the right ingredients and taking the time. Not to rush and focus. My fondest memory is her waking up early to make fried wontons for a school project I had. I had to fold while she fried. It was a total nightmare but we somehow got it done.
Was there a particular dish your mother made that inspired your culinary journey? Have you adapted or modernized it in your own cooking?
I believe her Kimchi Jjigae. It was always filling and hearty. Perfectly spiced and sour. Always served with fresh rice. Especially after a long day or when I was sick. I have adapted over the years. I added a touch of tomato sauce to derive more umami and taught her about adding bone broth and layering the ingredients in. Sometimes I'll throw in wagyu scraps.
What values or lessons did your mother teach you in the kitchen (or otherwise) that you still carry with you today as a chef?
The biggest value she taught me was to be patient. Whether it be with yourself or others. Not every dish is going to be amazing, but take what you learn and grow. To help others as they grow, to remember one day you were in the same position.
If you could cook a special Mother’s Day meal for your mother (or in her honor), what would be on the menu and why?
The menu would be Korean based. With kimbap, which is a type of korean style sushi roll with vegetables, pickles and seafood. I also would make Miyeokguk, which is a beef broth based soup with seaweed (we usually use oxtail). As this dish is common for birthdays and after giving birth. The seaweed has healing properties. For myself, my birthday isn't only about myself but is a special day for my mother as she gave birth to me.
Virgil Dickerson Kream Kimchi:
Let’s start with the basics. "How would you describe the culture and traditions behind your family's cooking, and how has that heritage influenced your approach to food today?"
I grew up in a Korean American household. My mom is Korean and my dad was from a small town in Indiana. My mom is the best cook I know. My love of food came from my mom's cooking. I, of course, loved all the Korean food she cooked, but I also grew up eating biscuits and gravy and fried bologna sandwiches and fried chicken. My mom was doing things in the kitchen I see people doing now. For example, she'd take leftover fried chicken and make fried chicken fried rice. We didn't start out loving kimchi so she'd make things like kimchi jigae (a korean stew she made with kimchi, hot dog, and bacon (the recipe is on my website). We loved the spicy meat with rice and just pushed the kimchi to the side, but she planted that seed and those flavors into our palate. Everything I do with KREAM and my own home cooking is inspired by my mom!
"Who taught your mother to cook? What was her culinary journey like and how have those traditions and techniques been passed down through your family?"
My mom's family grew up very poor. Before the Korean war, there was no North and South Korea. Her family relocated to what became South Korea. Her father passed away from tuberculosis and after that they struggled. To give you an example of how poor they were, my mom would be gifted steamed, white rice on her birthday. As she grew up and became an adult, she moved to Seoul. While she learned some things from her mother, she learned more living with her older sister. When she came to America, she had to figure out how to recreate the food she loved with the ingredients available in Colorado. In the 70s there was no H Mart or Asian grocery store. She taught herself to recreate those flavors with what she could find and it still blows my mind how she figured it all out. Much like a musician who teaches themselves to play by listening to songs, she figured out how to make her favorite dishes from the memory of things she had in Korea.
How did your mother shape your love for cooking, and do you have specific cooking memories that stand out?
I didn't realize how incredible my mom's cooking was until I went to my friend's homes for dinner. My mom had a way of making everything delicious. She'd make dishes like kimchi jigae, soy sauce chicken (soy sauce braised chicken wings), fried rice of every variety, and Korean bbq and so many other dishes that I still dream about! There is a Korean version of sushi called gimbap recently popularized by Trader Joes that I remember fondly because she'd prepare all the elements of the dish and roll them in front of us and we would eat so many that we couldn't move. She also made fried dumplings called mandu that we would help by wetting the dumpling skins to aid in the folding of the dumplings. That was our little bit of help in the kitchen.
Was there a particular dish your mother made that inspired your culinary journey? Have you adapted or modernized it in your own cooking?
KREAM kimchi is my mom's recipe. Years and years ago, I asked my mom to show me how to make it. Korean mom's (most immigrant moms) don't have recipes written down. It's all in their head and it's to taste. I didn't grow up like that. I need recipes. We made kimchi together and everything she threw in the bowl, I caught it, and measured it, taking notes and photos along the way. I'd make this kimchi all the time and share it with friends that I'd have over dinner. I sometimes gifted the kimchi to friends. When the pandemic shut everything down, I started giving kimchi to friends to share some love in a confusing time giving away over 500 jars of kimchi. People told me to start a business. I did so launching KREAM Kimchi August 8 2020!
What values or lessons did your mother teach you in the kitchen (or otherwise) that you still carry with you today as a chef?
I'd say that my biggest takeaways from my mom's tips are not to take shortcuts and to use the best ingredients. She puts so much love into everything she makes and I'd say that it's inspired me to put love into everything we make.
If you could cook a special Mother’s Day meal for your mother (or in her honor), what would be on the menu and why?
My mom has only let me cook for her a few times. I'd likely put together a menu of all of my favorites I've learned from her. There'd of course be kimchi and steamed rice. I'd make mandu and gimbap for starters. I'd make banchan of korean marinated, braised spinach and spicy soy bean sprouts. I'd make kalbi (korean bbq marinated short ribs) and spicy stir-fried garlicky blue crab.
What cooking memories does your mother have of you?
After battling cancer and dealing with chemotherapy, she can't really eat anything spicy anymore. Luckily, she's cancer free. Unluckily, spice is everything to a Korean mom. One reason I started making white kimchi is because of her inability to handle spice. She liked it but started making her own because she likes her cooking better!
Chef Rema Recipe:
Mama MaalikiMaqlouba - “upside down” Palestinian Rice and Lamb dish
Serves 6 people
Prep time: 1 hour
Cook time: 2.5 hours
2 cup basmati rice, soaked in water for 1 hour
0.5 head of cauliflower, cut in bite-sized pieces
5 carrots, cut in bite-sized pieces
4 russet potatoes, peeled and cut in bite-sized pieces
4 tomatoes, sliced
1.5 pounds bone-in lamb chops (5-6 portions)
1 onion, diced
1.5 teaspoon allspice
1 bay leaf
1 cinnamon stick
1 qt of chicken stock or water
Salt and pepper to taste
- In a medium pot, heat oil over medium heat. Add onions and salt.
- Once the onions have softened, add the lamb, season with salt and pepper.
- Cover with chicken stock or water, if the lamb is not fully covered you can add a bit more water. Add all spice, bay leaf and cinnamon stick.
- Bring to a simmer, lower the heat and cover with the lid slightly ajar. Braise the lamb for 2 hours. Then turn off the heat.
- While the lamb is cooking, roast the vegetables. Roast the potatoes, carrots and cauliflower (with oil and salt) in the oven at 350 degrees for 10 minutes until tender, but not fully cooked.
- Assemble. In a large pot begin with the sliced tomatoes on the bottom, covering the bottom of the pot entirely. Then layer in the lamb pieces (reserve the liquid), then the roasted vegetables. Then the rice (strained from the water).
- Strain the reserved liquid from the lamb. Add it to the large pot. You will need to add more water if the rice isn’t fully covered. Also slightly push everything down so it’s level.
- Place the large pot on the stove. Turn the heat to medium. Bring to a simmer. Lower the heat to medium-low and cover with a lid.
- Cook for 20-30 minutes until the rice is cooked.
- Turn off the heat. Let it stand for 10 minutes.
- Find a platter that is bigger in diameter than the pot. Uncover the pot. Place the platter upside down over the top of the pot.
- Using oven mitts and maybe with help from someone else, place one hand on the bottom of the platter and one under the pot. Flip the pot over so the rice dish is now upside down on to the platter.
- Serve with yogurt and toasted pine nuts.
Notes: you can make this recipe however you like, with different vegetables and different proteins. Sometimes we make it with chicken and traditionally eggplant is also added as one of the vegetables.
Also this dish is easy to prepare the night before and then assemble. The next day add the rice and liquid and finish cooking.
Chef Ken Recipe:
Mama Wan's Scallion Pancakes
Ingredients:
- 1 cup of flour
- 1/3 cup Corn Starch
- 1/2 cup of warm water
- 1/2 tsp salt
- 1 cup thinly sliced scallions
- 2 tbsp of vegetable oil
Depending on preferred size, makes 2-4 pancakes
Directions:
- In a mixing bowl, combine the flour, salt, corn starch, and warm water, kneading the dough gently on the counter until smooth but not sticky. You may not need the entire 1/2 cup of water. Add a little at a time until you reach the right consistency. Place a damp towel over the dough and let it rest for 20-30 minutes at room temperature
- Shape the dough into a smooth ball. Then place the ball on a flour dusted clean counter and roll the dough until it forms a thin disk that’s about 1/8 inch or less
- With a pastry brush, lightly brush a thin layer of oil on top of the disk and then evenly distribute the scallions on top
- From one side to the other, roll dough around green onions into a long, cylinder-like shape. Pinch the ends closed and then twist the cylinder into the spiral
- Heat 1 tbsp of vegetable oil in a skillet over medium heat and cook until golden brown, 2 to 3 minutes per side
- Serve with your favorite dipping sauce such as soy sauce and vinegar