An African Atlantic Foodways Culinary Program
This program is made possible by a grant from The Community Foundation of the Lowcountry. Thank you for your support!
Ancestral Kitchen is a 1-day immersive experience designed for local culinary students at the Culinary Institute of the South at Technical College of the Lowcountry, and for members of the surrounding community who are interested in culinary arts/techniques.
This intensive blends hands-on cooking, open-fire techniques, and deep cultural storytelling to explore the roots of African Atlantic foodways. Participants gain technical skills, historical context, and a deeper connection to the land, ingredients, and traditions that have shaped African and Diasporic cuisines; and how they are evident in Southern cuisine.
What to Expect:
Participants will spend the day with an award winning chef from the Lowcountry who will guide them through hands-on-experiences. They’ll learn about live fire and pit cooking techniques from different parts of the African Atlantic diaspora and their correlations to the Lowcountry.
After learning about some culinary foundations, participants will break into teams to prepare paired African to Gullah Geechee/Southern dishes that demonstrate culinary lineage.
Paired dishes to be prepared:
Jollof - Lowcountry Red Rice
Soup Kanje - Gumbo
Grilled Fish with Pepper Sauce - Lowcountry Fish Stew
Wild Greens Stew - Collard Greens
The program will close out at the end of the day with a community feast of the ingredients and dishes prepared by the participants. The gathering will also include time for reflections and storytelling by community members.
Meet the Chef:
Chef BJ Dennis
Born and raised in Charleston, SC, personal chef and caterer Benjamin “BJ” Dennis infuses the flavors and culture of the Lowcountry into his Gullah Geechee cuisine, bringing a new taste to an ever expanding culinary palate of the south.
What differentiates Chef BJ’s food from his contemporaries in “southern” cooking is the homage he pays to the Gullah Geechee culture, brought to the Americas by West Africans, and disseminated along the West Indies and the American South. Dennis infuses the techniques of his ancestors, learned from four years of study in St. Thomas, as well as the lessons of his grandparents about eating from the land, to create fresh interpretations of local dishes focusing on in-season, locally sourced vegetables and seafood.
Recent trips to Trinidad and Tobago, Haiti, Barbados, Dominica, U.S. Virgin Islands, Angola, Bahamas, Benin, Togo, Senegal, Gambia, and Cameroon has brought his work full circle. Connecting the people and cultures of the African diaspora through food. Bringing back a true taste of Gullah Geechee culture.
Interested in participating in our April session?
Our inaugural session will kick off on April 20, 2026 and we’ve got limited spots for members of the community to join TCL’s students. Scan the QR code to be taken to our registration sign up form.
Or, click this LINK.
Registration Requirements:
Must be 18 years old or older
Must be a resident of the following counties: Beaufort, Colleton, Hampton, Jasper
Must be able to participate the entire length of the program; from 9am-5pm
Interested in the culinary arts