Chef Vincent Williams churns out 50,000 pieces of freshly fried birds for eager diners each week at his Culver City restaurant
owner and chef Vincent Williams, who has been mastering the art of crispy, juicy fried chicken over the last 40 years. Inspired by colonial-style frying, his restaurant serves 50,000 pieces of fresh fried birds per week to the hungry residents of Los Angeles.
The 66-year-old restaurateur seems to beam with pride - over his son, his business, but also in the legacy of Black cooking traditions — those of his own family, as well as other Black families that cooked around kettles for generations.
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