I’m Chef Rasheeda Purdie based in NYC. I’m a Southern American chef with a passion for Asian cuisine.
I’m Rāsheeda Purdie, New York City Stylist turned Chef, planting deep roots in the culinary haven of Harlem and beyond. I completed my studies at The Fashion Institute of Technology in NYC in 2005. The worked under fashion designer Betsey Johnson as a boutique manager for five years. I continued onto Bloomingdales as a visual merchandiser and then legendary Henri Bendel as a top stylist for eight years. It was at Henri Bendel, where I decided to attend culinary school, combining my love for artistry with a newfound love for cooking.
In 2015, I completed my culinary degree at The Institute of Culinary Education in NYC. I continued to refine and elevate my cooking techniques under notable chefs & restaurateurs like Chef “JJ” Johnson at The Cecil and Minton’s Playhouse, a Harlem restaurant praised for its innovative fusion of Afro-Asian-American cuisine; Melba Wilson of Melba’s Harlem, a premier comfort food destination in the heart of Harlem, that's relaxed and cozy by day & bustling by night; and Chef Marcus Samuelsson of Red Rooster Harlem, a popular, stylish restaurant that serves comfort food celebrating the roots of American cuisine and diverse culinary traditions of the neighborhood. I also gained experience at Duane Park, a burlesque restaurant on the Bowery & Untitled Restaurant, at the Whitney Museum.
In 2019, I joined The Wing, a private Women's Club as the Assistant General Manager, Hospitality focused. In the Fall of 2020 as a result of the global health pandemic, Ramen By Ra was birthed in partnership with Ada Supper Club, celebrating Black and women expression through food. The three partnership events entitled Renaissance, Resolution, and Revive were huge successes!
Early in 2021, I officially launched Ramen By Ra, where I offer exclusive rāmen for clients to indulge in the comfort of their home and soon began offering exclusive rāmen experiences through restaurant partnerships & collaborations.
Culinary Graduate from the Institute of Culinary Education (ICE), in Manhattan NYC.
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