{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Her Seat At The Table","title":"Adé Carrena on the Beauty of Delusion, Lineage, and Storytelling in Cooking and Business","html":"","width":"100%","height":180,"duration":6141,"description":"Award-winning chef, culinary story teller, and documentary film maker Adé Carrena shares the personal and political layers behind her food, her documentary work, and the mission driving iLeWA Foods and Dounou Supper Club.  In this episode, Adé opens up about her experience as an older adopted child and her experience both from her native country of Benin and assimilating to western culture at age 10 - and how it shaped  her approach to cooking, storytelling, and entrepreneurship. The conversation centers on one big idea: success is not just about scale, it is about staying rooted in your values.  We also talk about motherhood, adoption, identity, and what scaling ethically looks like to her.\n‼️JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them.  ‼️\n\nKey topics\nIn this episode: Adé describes herself as “delusional” in the best way, meaning she believes ideas can become reality if she keeps figuring out the path from thought to action.\nIn this episode: both Sara and Adé talk about the tension of being a maker and a promoter at the same time, especially when you are the whole company.\nIn this episode: motherhood changed Adé’s relationship to perfection. She says having her daughter taught her to be imperfect, and that shows up in her food, her plating, and how she leads her team.\nIn this episode: the two reflect on how convenience culture has made cooking more solitary, while food at its core has always been communal and relational.\nIn this episode: Adé explains how restaurants teach crisis management, composure under pressure, adaptability, and other skills that transfer far beyond hospitality.\nIn this episode: she shares the story of her first pop-up, a $35 ticketed dinner that made no money but proved to her that she had found her path.\nIn this episode: Adé talks about leaving banking to pursue food, and how COVID pushed her to rethink what success and stability really meant.\nIn this episode: she...","thumbnail_url":"https://img.transistorcdn.com/6lyeuQ0b2fb_iJpBoCFpZfv6vFIDvGl1c3g49jBbRQ8/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8yZDAx/YzhmZjZhYzQ3NWRk/ZDUxNTE1MTUwM2Y1/NWVkNC5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}