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Lachelle Cunningham

Culinary Arts

Executive Chef at Breaking Bread Café
The Art Institutes International Minnesota

Alumni Lachelle Cunningham

[My education provided] networking and business connections with classmates, chefs, and other associates. Lachelle Cunningham , Executive Chef at Breaking Bread Café
Associate of Applied Science in Culinary Arts , 2014 , The Art Institutes International Minnesota

Executive Chef at Breaking Bread Café

Lachelle Cunningham is the executive chef at Breaking Bread Café in North Minneapolis, Minnesota. She also serves on the executive leadership at Appetite for Change—a food just organization focused on social enterprise and business development to support the north Minneapolis community.

At the café, Lachelle oversees front of house and back of house, as well as the catering staff, systems, and policy/procedure development and implementation. She also handles event management. Lachelle adds that the best part of her job is being creative and connected with food.

Lachelle takes pride in learning more about the food business and being engaged in community service. She hopes that her work will inspire others including cooks, entrepreneurs, and her own family and children. Lachelle looks to her staff, other chefs, cooking shows, and her business partners for inspiration—and singles out her family for the support that they provide to her.

Lachelle has won awards for her work, including “Best of Bacon & Beer Classic,” The Art Institutes International Minnesota’s culinary portfolio show “Best of Savory” category, and “2014 NDC Small Business of the Year.” She’s excited to have built a successful brand called “Chelles’ Kitchen” and is proud to have launched Breaking Bread Café and Catering, which was recently named the city’s “Best Soul Food” by CityPages Minneapolis/St. Paul. In addition to these commendations, Lachelle is proud to have two of her recipes published within the cookbook Tasting Minnesota.

Lachelle, who in 2014 earned an Associate of Applied Science in Culinary Arts from The Art Institutes International Minnesota, says that her education provided the technical skills she needed to enter the culinary industry. “[It also provided] networking and business connections with classmates, chefs, and other associates.” Lachelle recommends that current students pursue their culinary goals. “Set your goals high and don’t settle for less. Stay connected to the food and your creativity.”

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