Join us for a kitchen take over with Chef Ederique Goudia. She has put together a special menu that highlights cuisine from New Orleans to celebrate Mardi Gras.
Ederique “Chef E” Goudia is not just a chef; she’s a connector, weaving the rich tapestry
of Detroit’s food scene with a deep commitment to equity, culture, and community. Her
work is rooted in the belief that food is more than sustenance—it’s a vessel for
preserving history, addressing systemic inequities, and building connections across
diverse communities.
Make your reservation now to secure a table or counter seat!
Menu
Menu:
Starters:
New Orleans style BBQ shrimp with french bread
Jerk Chicken Gumbo over rice
Voodoo fries featuring Indigo Culinary Co spice blends
Creole cornbread with whipped brown butter
Sandwiches:
Fried Shrimp Po'Boy
Hot Sausage Po'Boy
Collard Green Melt Po'Boy
all po'boys served "dressed" with lettuce, tomatoes, pickles, and mayo
Dessert:
Bread Pudding with rum sauce
As the manager and business coach for the Shed 5 Incubator Kitchen at Eastern Market,
Chef E collaborates with local organizations like TechTown Detroit, Michigan Good Food
Fund, and Make Food Not Waste to uplift underrepresented voices in the food industry.
Her advocacy spans critical issues such as child nutrition, food security, food waste
reduction, fair wages, and mental health support within hospitality—areas that are often
overlooked but essential to creating a more just food system.
Chef E’s impact resonates far beyond Detroit. Her work has been highlighted by National
Geographic, Bon Appétit, Food & Wine, Eater, Edible WOW, and NPR. She has shared her
culinary expertise on Fox 2 Detroit and contributed recipes to publications like the
James Beard Foundation’s A Plate at the Table, Hour Detroit, and Eating Well. Through
her agency In the Business of Food (IBF Detroit), she empowers minority-owned and
under-resourced food businesses with tools and resources to thrive.
A proud alumna of the James Beard Foundation Women’s Entrepreneurial Leadership
Fellowship and its Boot Camp for Policy and Change, Chef E continues to push
boundaries. Chef E has also presented at the Culinary Institute of America’s
International World of Flavors Conference and guest lectured at the University of
Michigan’s Food Literacy for All series. In 2023, she delivered a keynote address at the
Detroit Food Policy Council Summit. She also serves on the board of directors of several
local non-profit organizations: Detroit Food Academy, Eastside Community Networ
and the Villages CDC. Through her work, Chef E redefines what it means to be
chef—not just as someone who feeds people but as someone who nourishes
communities and inspires systemic change.