“I wasn’t sitting here thinking, ‘How can I make this book wonderful?’ ” he said. That conversation stuck with Lynch and informed his work. There are a lot of children that don’t have that support.” “I remember being on that bench, and my dad saying, ‘I’m going to love you no matter what.’ It meant everything to me. In 2014, reclining on a sun-dappled park bench with his father, he was struck by a sense that this was finally the right time to broach the topic. “I grew up with this idea and this teaching that maybe who I am is wrong,” Lynch said. Lazarus Lynch with his curry chicken A photograph of Lynch’s late father, Johnny Ray Lynch, centre Photos above & below show Chef and author Lazarus Lynch cooks his recipe Though Son of a Southern Chef overflows with expressions of self-love, Lynch hasn’t always been so comfortable in his own skin. Throughout the book, Lynch rotates through more outfits – rings, necklaces, hats, bags, fanny packs and neon nail polish – than a model during fashion week. I had no model for how books articulate heart and soul.” So the 25-year-old chef, writer, television host, musician and all-around artist created exactly the book he couldn’t find a template for, one exploding with colour and personality, and named it Son of a Southern Chef: Cook With Soul. “I was thinking, ‘How do you do that?’ I had no template. “In the book I wanted to marry all those things,” Lynch tells me the following week in the brick-walled kitchen of the Jamaica, Queens, apartment where he was raised and where his mother still lives.
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He recently put out the soul-melting R&B single In My World, which has been streamed nearly 150,000 times on Spotify, and he’s working on two more singles he’ll release this summer, plus a studio-produced album he’s already finished writing.Īnd when he’s not making music or developing recipes, Lynch is interviewing cooks and farmers for Comfort Nation, his Food Network digital series focussed on cooking traditions around the country. Lynch is as comfortable singing, playing music and dancing through Times Square as he is in the kitchen.
Soon there was a crowd surrounding Lynch, and he was in his element. WHEN Lazarus Lynch’s debut cookbook came out last month, he slipped into an electric-blue-and-purple wig, a checkered trench coat and leather pants, and took to the streets.įollowed by a five-piece band, Lynch skipped up the subway steps, his wig blowing every which way, and shimmied to the centre of Times Square, where he began dancing with his book held high in one hand, a tambourine keeping beat in the other.
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