As he prepares to open his new restaurant, Elmina in Washington, DC, Eric Adjepong appreciates that guests crave a total experience when they walk through those doors. While many food lovers have watched him over the years on Top Chef and Food Network shows, the celebrated chef wants to welcome people to his own space. Chef Eric understands that food brings people to the table and flavors those memories for years to come.
Food is the centerpiece of many celebrations. From the holiday season to special events throughout the year, the table is set, the laughter flows, and the memories are made. Chefs and their hospitality teams make those moments happen. That desire to serve is their passion.
For Eric Adjepong, he looks forward to his new restaurant, Elmina, becoming that place to welcome guests where they can create those special moments. During a recent conversation with the chef, he expressed, “we (chefs) have a unique opportunity to help bring people memorable moments in their lives. We are part of those anniversaries, birthdays, and holidays.”
“Sometimes, like during the holidays, it can be hard when you are not with your loved ones, but I wouldn’t change it for the world. I love being part of people’s memories. They’re taking pictures and that photo will be on their wall. My restaurant will be part of that memory. It might be an occupational hazard of being a chef, but I embrace it. If I can be part of people’s memories, especially through my food, that is massive.”
With Elmina, set to open in January 2025, Chef Eric continues a story that he has been sharing with food lovers, the history and culture of West African cuisine. This restaurant is set to be an immersive experience from the moment that guests cross the threshold. Every nuance has been crafted to give the guest a total experience.
As Chef Eric explained, I've been trying to preach from the highest mountain tops as long as I can about West Africa and the beauty of African culture when it comes to not only food, obviously, but the music, the history, the lineage, the fashion, the temperament, and the vibe. Each and every space represents a core element or commodity that comes from the region.”
For Chef Eric, the food is just one element to the overall experience. He shared his philosophy on what he wants guests to experience.
“With food, all the five senses are captured at once. When you are eating, you smell the food, you obviously taste it, you watch the beauty of the plate, you touch the different textures. But also, the additional elements add to the experience. The music playing, the lighting ambiance, how close you sit to someone. All the little things add to the experience.”
“Also, the service and hospitality looks different. In a space like Elmina, that represents the diaspora, you should feel the temperament. The food is not only flavorful, but it is also impactful. That is what I want to provide to guests.”
Since every city has a different food culture, Washington DC is a good fit for Elmina. When asked why the location was his preferred choice, he said, “DC offers diversity throughout the District. It is eclectic and people are curious eaters. Diners are willing to put money towards the quality of their food. I have a perfect spot and I wouldn’t change anything about it.”
As Chef Eric embarks on his restaurant journey, he wants to ensure the next generation of chefs and restaurateurs have the opportunity to thrive as well. In partnership with Ecolab, Chef Eric is helping to inform people about the Ecolab Science Certified (ESC) program.
For those unfamiliar with the Ecolab, Chef Eric referred to it as the gold standard of food safety. He explained, “Ecolab allows me to focus on the guest experience and providing great food. The company allows us the peace of mind with restaurant cleanliness.”
Specifically with the certification program, Chef Eric feels strongly about giving back to the next generation. He said, “it’s almost a civic duty. One thing that I love about Ghana is the national service that every citizen has to do before a certain age. Whether you are a chef, a doctor, or a journalist, you give back to the next generation and inspire them. It is a stake of pride.”
“I want to inspire others. It is not only a great responsibility, but it is also a duty. Anyone who speaks about food with the same enthusiasm as me, I want to support.”
As one year comes to a close and the other begins, Chef Eric Adjepong is taking a moment to reflect. He celebrates all the family, friends, and supporters who helped him to get to his point in his career. He has gratitude and thanks for all those special moments and encourages everyone to take a moment of pause this holiday season to cherish those moments together.