AFRO: Biscuit Company Excites D.C. Foodies with Southern Flair

Growing up, if Maurice Cherry wanted a quality meal, he had to make it himself, so as a teenager, he began working at restaurants and decided to become a chef. “My mom was a terrible cook so I had to basically learn how to cook on my own. I would sneak out of bed late at night to watch the Food Network,” Cherry told the AFRO on Sept. 10.

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