Chefs, authors, entrepreneurs and media creators gathered for the fourth annual Black Women in Food Summit from April 23-25, a convening that allowed for networking, sharing information and ideas, and celebrating legacy and new innovations in business.
From panels, to a pitch competition, and awards ceremonies, the summit created an opportunity for all participants to share, learn and consider goals for the future.
“How do we grow ourselves personally and professionally?” said Maame Boakye, co-creator of the summit. “This has been built and defined by relationship building.”
Further, the event recognizes the leadership and influence of Black women shaping the food, beverage, and hospitality industries. In addition to being celebrated for their innovations, this year’s honorees were gifted with a special award: a newly created keepsake plate with the image of Virginia Ali, co-founder of Ben’s Chili Bowl.
“There are many awards in food with images of men, but never one with a Black woman,” said Nina Oduro, summit co-creator. “We were very intentional that our awardees received a tangible heirloom that can be displayed and kept over time.”
Honorees included:
2026 Restauranter Michele McQueen, founder of AC Hospitality LLC
2026 Culinarian Lorna Maseko, chef and cookbook author
2026 Culinarian Charlene Johnson, chef and culinary instructor
2026 Culinarian Maya-Camille Broussard, chef, author, and restaurant owner
2026 Hospitality Maven Jessica Douglas founder of “Taste of BLK”
2026 Corporate Champion Courtney Willis, VP of culture and experience at Restaurant Associates
2026 Amplifier Lyndsay C. Green, dining and restaurant critic at the Detroit Free Press
2026 Innovator Kendal Mitchell, chef and biomaterials designer
2026 Beverage Master Stephanie L. Franklin, founder and CEO of Franklin Vines
2026 Creator/Consumer Package Goods Savannah Campbell, owner and founder of Caribe and Company Flavored Syrups
2026 Creator Content Leonie Badge
2026 Game Changer Damilola Amina, founder of Frontlines, a culinary training and certifications group
2026 Trailblazer Rizpah Bellard, farmer/rancher, president and lead agriculturalist at Nova Farm
Ali spoke about how Ben’s has always been supported by the Black community, which has contributed to the famous eatery being known worldwide.
“I fell in love with a gentleman [Ben Ali], and we wanted to open a little restaurant in 1958, then we married,” said Ali, matriarch of Ben’s. “When we started, it was a pleasure to experience living in a self-supported, classy, proud Black community.”
While highlighting legacy, the summit also worked to further emerging entrepreneurs, through the pitch competition, where business owners present their plans and products to a panel of judges.
Sponsored by New Voices Foundation, entrepreneurs competed for a first-place prize of $10,000 and a second-place prize of $5,000.
Taylor Davis, from Winston-Salem, North Carolina, winner of the $10,000 first-place prize for her “Troodie” app during the pitch competition on April 25 at the fourth annual Black Women in Food Summit in D.C. (Jacques Benovil/The Washington Informer)
Taylor Davis won first place with her app “Troodie,” which suggests dining experiences in sync with an individual’s profile.
“The app connects foodies and travelers who want to try new places,” said the Howard University alumnus. “We’re on all social platforms and are available through the app store.”
After vending in the 2025 summit marketplace, Adfia Bristol, owner of Yes Ma! Backyard Farm, won second place during this year’s competition and returned with a growing business. In 2025 she showcased three spicy condiments that were a hit for attendees, and this year she came back with five options.
Second-place pitch competition winner Adfia Bristol (center), creator of Yes, Ma spice sauces, with her brother QuJuan Bristol and aunt Annetha Hall during the pitch competition as part of the fourth annual Black Women in Food Summit in D.C. (Jacques Benovil/The Washington Informer)
“I came by the Yes Ma! table last year and bought all three types of sauces. They are so flavorful,” said Allison Cooke, a restaurant consultant. “I squealed when I saw they were back.”
The primary objective for both pitch competition winners is to expand their marketing efforts backed by data they have collected.
“The competition and this year’s expanded marketplace from 20 entrepreneurs to 30,” Boakye said, “ ensured there would be something here for everyone.”
