It all got started with Louise and Margaret Sledge-Lynch,
A mother and daughter from Bessemer, Alabama.
They were real southern cooks.
Margaret’s son, Johnny “Ray” Lynch,
Loved watching them cook.
They left an imprint on his soul.
Ray was six when he moved
From Alabama to New York,
But he could make soul food
Like it was nobody’s business.
He put love in that food.
Ray had a son. His name was Lazarus.
Lazarus loved cooking with his father.
Together, they created
A special bond in the kitchen.
In 2004, Ray opened the restaurant,
Baby Sister’s Soul Food.
It was named in memory of his mother.
Lazarus wanted to be there.
He wanted to be a chef.
Lazarus grew up. He circled the globe,
Farther than his predecessors
He trained to become a chef,
Just like his father. He wanted to share
His father’s recipes, and
The joy of soul food with the world.
He would become the Son of a Southern Chef.
Lazarus found his true calling.
He became a generational investment
Who shared a new kind of soul food
With kitchens around the globe.
Ray departed on January 9, 2015,
But he never left Lazarus.
Lazarus kept alive the recipes of
his late father, grandmother, and
Lazarus paid it forward, reaching a new
Generation with his soul food.