Meet Eric Adjepong, Chef-owner Pinch & Plate in Washington DC & Public Health Nutrition Professional

Updated: Jun 24, 2020

Eric is raising awareness for food as medicine. Through his philosophy, he expresses the essence of Taste by using responsibly sourced products while telling a multicultural story.

Photo: courtesy of Eric Adjepong

As a first-generation Ghanaian-American, born and raised in New York City, Eric Adjepong has more than one string to his bow. After obtaining his degree in Culinary Arts, Culinary Nutrition (BS) and International Public Health Nutrition (MPH), Eric became a personal Chef and co-founded Pinch & Plate, a catering company that provides full-service dinner parties. Public Health nutrition professional, Eric’s philosophy is very much focused on perceiving food as a tool to create the vibrant health we deserve. Having lived in three different continents, Eric's inspiration comes from various cultures and regions of the world. He sources the flavors in his cooking from many of the West African dishes he grew up eating. Finalist on Season 16 of Bravo’s Top Chef, Eric had the opportunity to educate the public to Ghanaian cuisine while carrying strong values.

Today he’s sharing with us his passion, his art and his beliefs.

Welcome Eric to Chefs for Impact!

By Eric Adjepong as told to Chefs for Impact

Do you think there is a collective awareness for change during this difficult time?

“Obviously now people are cooking more at home, maybe brushing up on those skills they may have not worked on in the past which is awesome for sustainability. But how will people feel when this is all over? How will the public react about sitting down and eating in a restaurant? It’s tough to say. I can hope for the best and I think we’d get there eventually. We have some very strong leaders in the industry who are the first responders.”

What are your best practices for a more sustainable gastronomy?