About Kardea Brown
Kardea is a Contemporary Gullah Cook born in Charleston, South Carolina. Her love for cooking started in her Grandmothers kitchen. Her Grandmother taught her how to cook Gullah dishes that were passed down from her mother. Kardea’s family is from a small island on the coast of Charleston called Wadmalaw Island. Kardea is of Gullah/Geechee decent. Gullah/Geechee is a term used to describe a distinct group of African Americans living in the coastal areas of South Carolina and Georgia. Gullah people are the only group of African Americans that have managed to preserve much of their West African language, culture, and cuisine.
Although she loved cooking as a hobby, Kardea did not envision herself pursing a career within the culinary field. Instead, she attended Oglethorpe University in Atlanta, GA where she obtained her bachelors degree in Psychology. Soon after graduation Kardea embarked on a career in Social Services. But cooking remained very close to her heart. During her downtime Kardea enjoyed cooking for friends and family.
In 2013 Kardea moved to New Jersey to continue her education in Psychology. But a year after her move Kardea found herself taping a pilot for The Cooking Channel. Kardea was chosen to star on a show titled “The Deen of Lean” with Bobby Deen. The producers of the show saw something unique in Kardea and the words, “she’s a natural” was often heard on set. Kardea’s career in Food Television took off from there. She has since appeared on The Paula Deen Network, ABC The Chew, Farmhouse Rules, BBQ Blitz, Chopped Junior, Beach Bites, Beat Bobby Flay and Cooks vs Cons on the Food Network.
Kardea left her career in social services, relocated back to the South and created The New Gullah Supper Club. She travels from state to state cooking traditional Gullah dishes with a contemporary twist. Kardea has visited various cities across the East Coast and has fed over 500 hungry diners. The menu pays homage to the dishes her Grandmother and Mother passed down to her. Kardea is on a mission to spread love through food and tell a unique story one dish at a time.