The smell of fried chicken and collard greens pulled students into Douglass Community Kitchen on Wednesday afternoon, where local Rochester chef Dede Gause, known professionally as “Chef Dede” of DDEggs & More, stood at the stove for a cooking demo centered on soul food that turned into something closer to a lesson in culture and community. Originating from the kitchens of enslaved Africans and carried forward through generations, soul food is a cuisine defined by its deep flavors, resourcefulness, and enduring cultural significance.
This event was part of “Culinar(i)Zone,” a series hosted by URochester’s Barbara J. Burger iZone in collaboration with RIT’s Center for Urban Entrepreneurship, designed to connect students with Rochester’s local food scene while highlighting its cultural significance. Through a live demonstration and tasting, Chef Dede prepared fried chicken, baked macaroni and cheese, and collard greens – dishes rooted in Black Southern history. Students leaned in as she explained the methods and care that go into each plate.
For Chef Dede, soul food is deeply personal, grounded in “family and cooking with love.” Chef Dede shared: “My demonstration is one thing, but when I’m at home, I’m dancing, talking to my food… the soul is the heart.”
Throughout the demonstration, Chef Dede described soul food as a practice shaped across generations and regions, influenced by her father’s South Carolina roots and her mother’s Baltimore upbringing. At the same time, she encouraged students to make recipes of their own. “Keep old things in your mind, but there’s nothing wrong with bringing in something new,” she said.
That philosophy was reflected in her approach to cooking. As she walked students through each step, from cleaning the chicken to seasoning flour with spices like cayenne and Cajun blends, she repeatedly encouraged students to experiment. “Don’t use the directions on the back — that’s the basics,” she explained. “Keep trying until you figure out something you like.”
Her teaching extended beyond technique to a broader message about creativity and confidence. Whether discussing the importance of using a “potlikker,” the seasoned liquid used in dishes like collard greens, or adding unexpected ingredients for presentation or flavor, Chef Dede explained cooking as an evolving, personal process.
“I hope that when you go back and you’re talking with your loved ones, you experiment, you try something new,” she said. “If you don’t try it, you’ll never know.”
The event also highlighted the role of food in building community. As students gathered around the demonstration, asked questions, and later shared a meal, the space became one of connection between cultures, people, and experiences. For many, the experience went beyond tasting dishes. It offered insight into the history and meaning behind the food.
Outside of the kitchen, Chef Dede balances her work as a catering chef with her roles as a teacher and a mother. Running DDEggs & More has allowed her to build a loyal clientele, including within the Rochester school district where she works. Still, she described cooking as a constant learning process. “Chefs learn every day,” she said. “We are always trying something new,”
Chef Dede’s cooking event left students with a better understanding of what it means to cook, learning that cooking is not simply following the directions, but often requires creative experimentation. This experimentation has shaped the culinary aspects of soul food for hundreds of years, and thanks to chefs like Dede Gause, it continues to evolve.
