February is Black History Month. And since Publix is all about food, we invited three prominent Black chefs to share their stories and their paths into the culinary world. Here’s a small taste of what they had to say.

Erika Council, G. Garvin and Joe Randall are accomplished chefs, authors, educators and business owners. Throughout their individual careers, they’ve looked for ways to share their experiences and the history of Southern food with others, especially young people who are interested in a culinary career.

“Food is a common denominator. We come together over food,” said Joe. “So, if [young people] learn to cook, they can go anywhere in the world.”

All three believe it’s important for young people to have role models who look like themselves so they can imagine becoming a chef.

“If I don’t ever see anyone who looks like me, in any occupation, I’m not going to aspire [to that occupation] because I’m going to think this isn’t a path for me, that I’m not going to be able to get there,” Erika said.

To be successful, education and on-the-job training go hand-in-hand. That and a lot of hard work.

“How do you make it in the culinary world? It takes two things: commitment and sacrifice,” G. said.

Watch more of the conversation between the chefs. While you’re there, scroll down to discover Aprons recipes inspired by the rich traditions and culinary heritage we celebrate as part of Black History Month.