Celebrate the release of Cooking From Scratch with Toya Boudy! This specially curated event will feature a recipe demonstration, along with food and beverage tastings that perfectly complement the conversation and bring the book's flavors to life.

EVENT DEETS

When: Thursday, July 16 @ 7 PM

Where: Kindred Stories (2310 Elgin St, #2, Houston, TX 77004)

How: RSVP Only ticket to reserve your seat and participate in the event, or select RSVP with Book to receive a copy of the book while supporting the author and our store programming. Both ticket options include a tasting portion of the gumbo featured in the book and a specially curated. 

*Please note that outside copies of the book will not be allowed in the bookstore, and you will not be eligible for the signing/photo line. All tickets are nonrefundable. 

ABOUT THE BOOK

ABOUT THE AUTHOR

Toya Boudy is a New Orleans chef, artist, poet, television personality, and storyteller whose work lives at the intersection of food, culture, and community. Known for her warm, approachable teaching style and deep respect for culinary tradition, she uses food as a way to preserve memory, share wisdom, and bring people together.

Her cookbook journey began with Cook Like a New Orleanian, followed by Cooking for the Culture, both of which celebrate the flavors, techniques, and spirit of New Orleans while honoring the broader cultural influences that shape Southern cooking.

Her third cookbook, Cooking from Scratch, continues that mission with an even deeper focus on foundational kitchen skills, recipes, remedies, pantry building, and practical household knowledge. It is designed as a modern guide to self-sufficiency in the kitchen—teaching readers not just what to cook, but how to build confidence and create from the ground up. The work also pays homage to the legacy of early Black culinary pioneers such as Malinda Russell, whose contributions helped shape American cookbook history.

Her work continues to center food as culture, memory, and a way of building and sustaining community.

ABOUT THE CONVERSATION PARTNER

Rooted in the unique tapestry of Creole culture, Chef Dominick Lee’s culinary journey pays heartfelt homage to his New Orleans heritage. After Hurricane Katrina in 2005, Lee’s passion for cooking led him to The Art Institute of Houston, where he received the inaugural “Underbelly Scholarship” from James Beard award-winning chef Chris Shepherd. His journey to his Bachelors in Culinary Management included roles as sous chef at Bay Oaks Country Club, Executive Sous Chef under James Beard semifinalist Chef Kiran Verma at Kiran’s and stages at some of the most highly acclaimed restaurants in the country, including Alinea (2 Michelin Stars), Next (1 Michelin Star), and Blue Hill at Stone Barns (2 Michelin Stars). At 29, Lee became one of the youngest executive chefs in Houston, taking the helm at Poitín Bar & Kitchen where he earned accolades such as Texas Monthly’s 2019 Best New Restaurants and a number of “Rising Star Chef” distinctions.

In 2021, Lee relocated to Europe to study Creole food derivatives and served as head chef at Villa Lena in Tuscany. Two years later, he returned back to The States, opening Alligator Pear in New York City, which showcased a New American menu inspired by New Orleans. Now, Lee has returned to Houston to open Augustine’s, a progressive Creole restaurant exploring the many dimensions of his Creole heritage — debuting Summer 2026.