
Plant-based Salmon by New School Foods
Made New School Foods perfects the flake in plant-based salmon.
By JEREMY PAUL
Photos by ROYA DELSOL

Chef Rachel Adjei, born and raised in Toronto’s Rexdale neighbourhood with Ghanaian roots, shares her culinary expertise, engaging participants in the rich traditions of African cuisine.
On a chilly February afternoon in downtown Toronto, the newly unveiled Block by Allied amenity hub buzzed with the sounds of chopping, sizzling and conversation. In honour of Black History Month, Allied welcomed guests to a special event that was equal parts education and celebration—a culinary journey through the flavours of the African continent and Black diaspora, guided by the talented chef Rachel Adjei.
Founder of The Abibiman Project, Adjei uses food as both a medium and a message, blending her Ghanaian heritage with her culinary training in southern France as well as pan-Asian and French pastry techniques. Her work is rooted in storytelling and is a way to preserve traditions, share experiences and build community one dish at a time. “There’s vulnerability in food,” Adjei says, “but it allows for deeper and more meaningful connections.”
First, Adjei spoke about the interconnected histories of African cuisines and their global influence. Attendees, both virtual and IRL, learned about the vibrant spices, seasonal ingredients and culinary methods passed down through generations. For those gathered in person, the day continued with a hands-on cooking class, transforming simple ingredients—onion, bell pepper, eggplant, tomatoes, coconut milk and jalapeño—into rich, flavourful dishes that carried the weightof history and the warmth of home.



Aromas fill the air as chicken is chopped and vibrant spices and fresh ingredients are added. Dishes prepared were variations of a Kenyan-inspired kuku-paka-style curry, including a “wet” fish curry and a “dry” chickpea curry.
Sixty people attended the cooking demonstration and class, the inaugural event at the Block by Allied amenity hub, and more joined virtually.
As steaming plates were shared around the table, the sense of community was undeniable. Strangers became collaborators in the kitchen and then companions at the dining table—an experience that echoed the very heart of The Abibiman Project’s mission. From participant Taylen Power: “To me, cooking is a way to relate to your family and your own culture. This cooking class felt like chef Rachel welcoming us into her home.”
The event was more than a celebration of Black History Month; it reflected what the Block by Allied hub aims to be: a space for connection, creativity and shared experiences. Just as Adjei uses food to honour her roots and unite her community, Block is where stories converge and culture is celebrated.
In the aroma of simmering spices and the clinking of cutlery against plates, it was clear: This was more than a meal—it was a moment.
