A Bayview chef’s story of African American migration

“Carter started her culinary career selling plates at her uncle’s church. Encouraged by success, she decided to go to culinary school to learn both the cooking techniques and the business aspects of the food world. She attended Le Cordon Bleu and in 2017, her Creole food business was born. She called it Boug Cali.”

“Since its inception, Carter has held pop-ups in other restaurant spaces and most recently became one of the inaugural food vendors at the Warriors’ new Chase Center. In early 2020, she will be one of the featured restaurants in La Cocina’s forthcoming Tenderloin food hall.”

“On her menu you’ll find an assortment of po’boys, gumbo and burritos, all with Creole touches, an intentional decision to pay homage to both her family’s roots throughout the South and her own upbringing in California.”

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