As someone who writes not only for print but also online media I often find myself presented with opportunities to sample new products. When I was recently asked to sample some teas from the Village Tea Company I sat up and took notice, as a devoted tea drinker I’m always on the hunt for that one special tea that I can’t live without. Upon reviewing the company website you could have knocked me over with a feather after discovering that Village Tea Company founder and CEO was an African-American gentleman by the name of Martin Ekechukwu. Forget the Tea, I had to interview Martin for The Blacker The Berry Food. Martin was born in Nigeria to a Nigerian father and Czech mother, the youngest of four children Martin moved to the United States in his teens when his father took a job teaching at the University of Arkansas. Martin also attended the University of Arkansas on an academic scholarship and was a member of the Track and Field Team competing as a world class high jumper. After a brief stint in pharmaceutical sales he went on to Duke University and with MBA in hand went to work for such companies as Ford Motor Group, Atari Corporation, and Toyota Motor Company. Martin is the father of a beautiful little girl and still remains very active in sports. He also speaks on several health and wellness panels in his current hometown of Dallas and sits on the board of the non-profit group The Kunak Foundation. But, how did this high powered marketing executive make his segue into the world of Tea…
TBTB: Tell me about your culinary journey, how did you find your way into this wonderful world of food? (or in this case the world of Tea)
Martin: It really started for me when I took a position as Brand Manager for Nantucket Nectars, a 100% pure, not from concentrate, single serve juice. It was there that I realized I wanted to help promote the best and freshest products to the consumer who wished to maintain a healthy diet without sacrificing taste. My father, who has high blood pressure was also a big influence in ensuring that I didn’t fall victim to the same challenges. It has kept me encouraged to find ways to maintain a well-balanced and healthy lifestyle. In 2008 I saw an opportunity to put my own personal stamp on a fragmented industry with my favorite beverage – tea. Village Tea, offers premium high quality loose-leaf tea and is dedicated to educating consumers about the health and wellness benefits of tea.
TBTB: What is your first great Food Memory?
Martin: I was traveling through Switzerland at the age of 7 or 8 and my family stopped at this restaurant sitting at the base of a mountain. The restaurant overlooked a lake and you could also eat at the pier. There were very long tables there and I remember my family sitting down for dinner. I was given a bowl of spaghetti with this very distinct red sauce that was already mixed in, it tasted like anything that I had every had before. To this day I have not been able to recreate the taste of that spaghetti sauce. I guess I’ll have to go back to Switzerland again to enjoy it once more.
TBTB: Who or What inspires you most in the kitchen?
Martin: My mother is my biggest inspiration. She has a great culinary palette and as the family matriarch drives our eating habits.
TBTB: Favorite Ingredient?
Martin: Paprika. I add it to almost everything that I make.
TBTB: Favorite Kitchen Tool?
Martin: The Spatula….all to flip my favorite meal – Crepes!
TBTB: I’m a firm believer in the art of the Sunday Dinner, which is a common practice throughout many African-American homes. Every Sunday after church I sit down with my parents, husband, kids, and countless other relatives to what is arguably the best meal of the week. The conversation is good and the food is always great. What do you do for Sunday Dinner, and can you share a recipe that would be appropriate for my next Sunday Dinner?
Martin: Sadly, I don’t do a formal Sunday dinner ,but I do have a tradition of having Sunday brunch with my buds after church. One of our favorite places is Oddfellows in the Bishop Arts District of Dallas.
TBTB: Best piece of advice you can offer to the next generation of Chefs/Writers/Restaurant Owners, etc. who are aspiring to enter the Food Business?
Martin: I have found the food business to be friendly and open minded. Come with a good idea and you’ll get love.
*After speaking with the “Tea CEO” its only fitting that I share my favorite tea drink, enjoy!
Grandma’s Chai
adapted from: The Everything Indian Cookbook by Monica Bhide
2 cardamom pods, bruised
1 clove
2 cups water
1/2 cup sweetened condensed milk
2 tea bags or 1 tablespoon loose tea (Village Tea English Breakfast would work great here)
Place the cardamom, clove, water, and milk in a pan over high heat; whisking, bring to a boil. Add the tea bags or tea ball with loose tea, cover, and turn off the heat. Let the tea steep for 2 minutes; then strain,and serve.
Serves 2
Notes: Be sure to turn the pot off immediately once it starts to boil, because of the high sugar content in the milk it will scorch.
{ 1 trackback }