On Tuesday, July 29, 2025, the Russell Innovation Center for Entrepreneurs (RICE) was filled with the rich aroma of soul food and the spirit of storytelling as celebrity chef Elliott Farmer marked 25 years in the culinary industry.
The celebration felt more like a reunion of close friends and family than a formal event. It featured a live podcast style interview between Farmer and his longtime friend Kimberly Latrice Jones, an entrepreneur, activist, and New York Times best-selling author. The two shared laughs, wisdom, and plenty of raw truth as they reflected on Farmer’s career and personal journey.
Farmer, who holds a Ph.D. in industrial education psychology and is also a retired nurse and minister, brought both heart and heat to the kitchen and the mic.
“I never envisioned myself as a role model,” Farmer said during the conversation. “But I’ve realized I’m a shepherd. My pulpit is my kitchen, and my congregation is the people I serve.”
That sense of purpose was felt in every detail of the event. Guests, including family, friends, peers, and RICE staff, were treated to a mouthwatering spread prepared by the chef himself.
The menu read like a love letter to comfort food: oxtail, lamb chops, orange duck, meatloaf, beef roast, shrimp alfredo, mac and cheese, rice, collard greens, black beans, broccoli, honey butter yeast rolls, lemonade, vegan wine, and a decadent 25th anniversary cake.
Farmer’s dishes, many of which were inspired by his Southern roots and culinary idols, have graced everything from family reunions to the Super Bowl. He was one of only 20 chefs selected from a pool of more than 3,000 to cook for players and team owners at private tailgates during the big game, a dream that took two years to bring to life. “Out of all the dishes, they chose the
mac and cheese and collard greens,” he said with pride. “The last bite had to taste like the first.”
Those collard greens came from Black farmers. The ham? Inspired by none other than Aretha Franklin, who taught him her secret: Vernors ginger ale and brown sugar.
Before becoming a household name in the culinary community, Farmer was already making waves on national television. He appeared on Food Network’s Cutthroat Kitchen for two seasons. “People always ask why I’d be ducking down under my cooking station,” Farmer laughed. “It’s because I asked for a bucket of soap water. I’m a very clean chef. I wash my hands constantly while I’m cooking.”
That same standard of care goes into every dish he prepares. “I pray over the food I cook, and I only serve food that I’d eat myself,” he said. “If I wouldn’t eat it, I throw it away. It has to be quality.”
Farmer’s food journey began in fast food, where he picked up habits and wisdom that stuck with him. “I still use a timer like I did in fast food,” he said, smiling. Now, he holds stock in both McDonald’s and Burger King, a full circle moment from his teenage years behind the counter.
But cooking is more than business to Farmer. It’s therapy. It’s ministry. It’s legacy.
“I’m still growing into my knowingness,” he told the audience. “Charge what you’re supposed to charge. You know who you are.”
That sense of self awareness has guided him to cook for the likes of NBA star Jimmy Butler, serve as an ambassador for Martell Cognac and America’s Hungry Children, and host intimate dinners for 100 mothers who lost children to police violence.
As for what’s next, Farmer is already looking toward the future. He’s exploring the possibility of opening a third brick and mortar restaurant. “We’re looking for brick and mortar,” he said with a glimmer of ambition.
Whether he’s feeding grieving mothers, celebrities, or friends at RICE, Elliott Farmer’s legacy is clear. He cooks with intention, heart, and honesty. Because, as he put it best, “Can you see me naked and still be my friend?” Meaning, can you witness someone’s full truth and still stand beside them?
At RICE, the answer was a resounding yes.
