Chi’s journey began not in a kitchen, but in the heart of community development. I was driven by a desire to make a tangible impact. For over a decade, I worked with non-profit organizations dedicated to improving the lives of those in underserved communities.
After years of dedicated service in community development and housing, she felt a calling to pursue my true passion for food. With no formal culinary training, she immersed herself in the world of gastronomy. I spent countless hours watching cooking shows, reading cookbooks, and experimenting in my kitchen. My evenings and weekends were consumed by perfecting recipes and learning the fundamentals of cooking.
Chi’s first break came when I moved back home to Detroit and started a small catering business, Wild Flower Hospitality offering healthy, affordable meals for community events. The business quickly gained traction, and she found herself catering for larger events and even local businesses. The positive feedback and growing demand gave me the confidence to take the next big step – partnering with chef Nik R. Cole and starting our pop-up Fried Chicken and Caviar.
Since then I have worked under Mariya Moore- Russell in launching her supper club Connie’s Underground and recent James Beard Policy and Change Bootcamp. Walker’s culinary philosophy is deeply rooted in the principles that guided my work in community development – inclusivity, sustainability, and empowerment. I believe in the power of food to bring people together, to nourish not just the body, but the soul.
The journey from community development to hospitality has been anything but conventional. It is a testament to the transformative power of following one’s passion and the belief that food can be a force for good. Through the work, she strive to create a world where everyone, regardless of their background, can experience the joy and connection that food brings.