Today we’d like to introduce you to Khalieb Rufael.
Hi Khalieb, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers.
I’m an artist. I make communal food because that is how we eat in Eritrea. I began making art when I was young focusing mainly on acrylic pieces on canvas. I felt a connection to bold colors and textures and the feeling they can make someone feel. I started learning to cook when I was in college in order to make and keep friends when I felt like hosting. What started as a hobby, quickly became a passion when I made the connection between cooking and art.
When I graduated, I started working at restaurants in the city of Houston to learn the basics of the craft and to see if I could compete with others. I studied at Arturo Boada, a Colombian/Italian fusion bistro in the heart of the Galleria area. Then moved on to study Spanish Cuisine in Ibiza in midtown. I learned so much in those few years. I learned to speak Spanish. Just enough to get around and earn the respect of my Mexican and Guatemalan coworkers. I took 3 months out of the summer to study Agriculture in rural France. I learned to speak french, pick the fruit when it’s ripe, eat slowly, and savor every bite. After returning I worked in several other restaurants including Brasserie 19 in the River Oaks district. When the pandemic hit I lost my job and began catering in order to pay the bills. I gained a small cult following and some mild popularity when I started cooking weekly meals for the Houston Women’s Clinic and other surrounding offices and businesses in the medical district. I was actively producing new menus every week and cooking from the heart. I was making food that the people asked for the way they wanted it, and they continued to purchase it week after week. Life was good until the new law against women’s rights was put into action. The clinic lost a lot of business and unfortunately was no longer capable of supporting mine. I was lost without a direction for a little bit, not wanting to go back to the restaurant space because I had started my own thing, but now I didn’t have enough business to sustain it. Doing random side quests as a chef, I met someone who introduced me to Ruby, a community organizer and the owner of Wonder like Wander. To this day she hosts Open Mic Nights once a month and I started setting up shop and selling food from her venue on those nights. I get a chance to introduce myself in front of a crowd of people and talk about my food and my story.
Once a Month I craft a menu and serve delicious food that I know people will enjoy and remember. Since gaining popularity from these events, I began doing pop-ups like crazy all over downtown, crafting 14 different menus in 3 months at the beginning of 2022. I Collaborate with another well know Chef colleague of mine known as Chef Yems from time to time now. We call ourselves the Spice Boyz. We met in October of 2021 when both were hired to help cater for a birthday party. We now focus on hosting Private Dinner and Discussions, where we gather groups of opinionated individuals, serve them a 4-course meal, and give them topics to explore and record the whole experience. In the Fall of 2022 I was invited to compete in the Oxtail Mashup where out of 17 chefs from across the nation, I placed 2nd Overall. Recently I was invited to collaborate with the up-and-coming fast-casual concept Chop n Blok which serves West African – American fusion cuisine and serves 300 esteemed guests at eh James Beard Foundation dinner here in downtown Houston.
This year I plan to Host a series of dinners focusing on the communal food of my Eritrean heritage. On June 10th I will be hosting a “Black Chef’s Table” Dinner where anyone can purchase a ticket to come and taste the delicious flavors that I craft, and experience my story and the story of my people, firsthand.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has not been a smooth road.
The struggles were dealing with the slows of business when the pandemic hit, and also when the clinic I was serving decided that they could not afford to hire me anymore but I was already knee-deep into starting my own business and I did not see a way out by going back to working in the restaurant kitchens.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am a Chef/Cook. I specialize in Eritrean Food, American Food, and the fusion of them both. I am known for making Oxtails in an Eritrean style. I am most proud of my accomplishments as a business owner and my perseverance to make my dreams come true despite the obstacles that have come my way. Winning 2nd place at the Oxtail mashup and serving 300 highly esteemed guests at the James Bear awards were both huge moments in my career this year.
What sets me apart from others is nothing at all. I am everyone. My goal is to bring everyone together for the common purpose of healing each other. Feeding people is the method by which I was given the talent to go forth and do.
Have you learned any interesting or important lessons due to the Covid-19 Crisis?
Covid-19 has taught me that nothing in this world is guaranteed. Anything can happen at any time and it gives us all more reason to live life like there is no tomorrow. That doesn’t mean going crazy and purging. I say that to encourage people not to hold in their feelings, when you feel some type of way, find a way to express yourself and move on.
When you have an idea, try it out, and if it doesn’t work out that’s a success in my eyes. I believe that the faster you fail, the faster and the more you can succeed subsequently.
Pricing:
- Ticket price for the BCT dinner ($100-125)
- Dinner and Discussions ($100-150 PP)
Contact Info:
- Website: https://www.chefkhaliebrufael.com/
- Instagram: https://www.instagram.com/chefkhalieb/
- Linkedin: https://www.linkedin.com/in/khalieb-rufael/
Image Credits
Jared Jones of Creative Bay (@thejayspence) and Jarele Taylor of (@black_jeezuz)
