Cooking Up Change

Chef Shanita McAfee-Bryant and The Prospect KC open The Nook coffee bar in partnership with the Central Library

How does an “Angelou’s Caged Bird” sandwich sound?

Or, for a caffeine fix, how about an “Octavia’s Cosmic Caramel Mocha”?

These two literary-themed treats -- named in honor of poet Maya Angelou and science fiction author Octavia Butler – are just two items on the menu of The Nook, a newly opened café in the Kansas City Public Library’s downtown location.

Part coffee bar, part culinary learning lab, The Nook is a partnership between the Library, Chef Shanita McAfee-Bryant, and the culinary social enterprise she founded, The Prospect KC.

The café opened August 7, just in time for National Black Business Month, celebrating Black-owned businesses. We’re highlighting The Nook this month because economic development is one of LISC Greater Kansas City’s key pillars. We’re committed to connecting people, businesses and places to grow inclusive local economies and drive equitable access to opportunity. 

Participants in The Prospect KC’s culinary program will staff the cafe and prepare the coffee, sandwiches, salads, cookies, muffins and pastries on the menu.

“It’s a great partnership, and so far, it’s gone really well,” said McAfee-Bryant.

Food has been McAfee-Bryant’s passion since she was a young girl. After graduating from the culinary program at Johnson County Community College in 2004, she went on to win the Food Network’s Cutthroat Kitchen competition. She also opened a Southern contemporary restaurant, Magnolia’s, and launched a successful food truck.

But McAfee-Bryant wanted to put her culinary skills to work to help the community, too. She spent some time in 2019 with Catalyst Kitchens, a culinary job training and placement program in Seattle for people experiencing poverty or homelessness. That inspired her to launch The Prospect KC, which follows a similar model. The project is now in its third cohort, with 16 participants to date. The Prospect KC has also offered 12 smaller “boot camps” in partnership with other organizations.

Not all participants end up becoming chefs, but all leave with solid skills that help them navigate the workforce.

“We focus on the transferable skills that people get from working in hospitality and helping  them transfer those skills into other areas of their lives,” she said. Transferable skills include time management, job readiness, budgeting, self-care and entrepreneurship.

“There are dozens of Fortune 500 CEOs who got their start in hospitality,” she said. “It is an easy place for people to get started. You don’t need a college degree or a lot of higher education to be successful; you can work your way up. Food service is an attractive place for people who have experienced barriers to employment elsewhere, or who need some flexibility in their schedules. And it's a place where you can learn a lot about yourself. You can learn about conflict resolution. You can learn about being able to pivot and work in a dynamic work environment. You learn to be able to adjust on the dime, which builds resilience and perseverance.” 

With the opening of The Nook, McAfee-Bryant said, Prospect KC now has a lab where participants may acquire additional real-world experience.

When she’s not leading The Prospect KC, Chef Shanita runs her own culinary business, serving as a gastronomic consultant, expert chef, event planner and culinary instructor.

Supporters of LISC KC may recognize Chef Shanita’s name or remember sampling her culinary work – The Prospect KC catered LISC KC’s 2023 Thrive event. 

“Food is my life’s work and my life’s passion,” she said. “For me, breaking bread with others is a way to build up the community.”