Ederique “Chef E” Goudia goes beyond crafting delicious and culturally significant dishes to champion community, health, and food system sustainability. Her dedication is evident through her recent work with local non-profits such as FoodLab Detroit, Detroit Food Academy, and Make Food Not Waste, where she strives to combat food waste, address climate change, and provide lasting solutions to food-related challenges.

In her extensive restaurant career, Chef E has fervently advocated for child nutrition, food waste reduction, food security, raising the minimum wage, and addressing mental health concerns within the hospitality industry. Her impactful journey has garnered recognition from National Geographic, Bon Appétit, Food & Wine, Eater, and NPR.

Founder of In the Business of Food (IBF Detroit) in 2017, Chef E leverages her two decades of experience to teach and empower under-resourced and minority-owned food businesses. Additionally, she co-created Taste the Diaspora Detroit, an agency celebrating the African diaspora's culinary contributions through mutual aid, education, farming, and cooking.

Chef E's influence extends to many platforms, including presenting at the Culinary Institute of America’s International World of Flavors Conference and serving as a guest lecturer for Food Literacy for All at the University of Michigan. As a JBF Women’s Entrepreneurial Leadership Fellowship alumni and JBF Boot Camp for Policy and Change alumni, she continues to make waves, recognized as one of the Detroit Free Press’ 2021 Food Fighters for her community support during the pandemic.

Actively involved in various boards and organizations, including Eastside Community Network, Villages CDC, Make Food Not Waste, Detroit Food Academy, Junior League of Detroit, and Slow Foods USA, Chef E stands as a beacon of positive change in both culinary and community spheres.