Eric Adjepong Part 1: Growing Up Ghanaian American, Food Network & How to Cook the Perfect Steak
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Eric Adjepong joins One54 to discuss his Ghanaian-American roots, culinary career, and mission to bring West African cuisine to the global stage. A Top Chef finalist, Food Network favorite, television host, judge, and competitor, Eric has worked in prestigious New York City kitchens, hosted the James Beard Awards, and served on PepsiCo’s culinary advisory board. He is also the owner of Elmina, his West African restaurant in Washington, D.C.
Eric joins the conversation for a hands-on cooking session, sharing tips for preparing the perfect ribeye steak, seasoning with salt, butter-basting with garlic and herbs, and understanding steak temperatures. Growing up in a Ghanaian household, Eric discovered his passion for cooking as a teenager, despite the traditional expectation that children pursue. He shares how his mother’s cooking, family gatherings, and early experiments with baking helped shape his culinary journey. He also discusses kitchen leadership, mentoring staff, maintaining consistency in restaurant kitchens, and why cooking is an essential life skill for everyone.
Eric dives into the richness of Ghanaian food and West African cuisine, exploring the influence of African culinary traditions on American food, the importance of preserving cultural flavors, and why African cooking deserves the same recognition as French and Italian cuisine. He prepares dishes from Elmina, including pepper soup, egusi, and lobster dumplings, demonstrating how traditional West African ingredients can be presented through modern culinary techniques without losing their authenticity.
The conversation also explores the famous jollof rice debate, with Eric explaining the importance of choosing long-grain rice, rinsing away excess starch, and using warm spices like cloves and nutmeg to create the flavor profile he learned from his mother. Eric shares the inspiration behind naming his restaurant Elmina after the historic coastal town in Ghana. He discusses celebrating Ghanaian culture, music, seafood, history, and the people of Elmina while acknowledging the painful legacy of Elmina Castle and the transatlantic slave trade. Through food, storytelling, and hospitality, he hopes to reshape the narrative and invite people to appreciate the town’s resilience, heritage, and living culture.
Finally, Eric reflects on his experience competing on Top Chef Season 16, where he made it to the finale while showcasing West African dishes to judges Tom Colicchio, Padma Lakshmi, and Gail Simmons. He explains why representing African cuisine on a major cooking competition mattered to him and how he hopes Elmina will help make African food a celebrated part of the American dining experience.
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