Cooking Workshop: The African Flavor Lab—Rubs & Rims

Ready to elevate your seasoning game while discovering Francophone Africa’s gastronomic heritage?

Join us for a hands-on Rubs & Rims workshop with N/UM Artisan Salts and Chef Rob from Diaspora Chicago! Whether you’re a seasoned pitmaster or just love great flavor, this 1.5-hour session will teach you to create mouthwatering rubs and perfectly pair them with your favorite ingredients.

In this interactive workshop, participants will:

• Discover the secrets behind crafting bold, balanced rubs from our expert, Chef Rob, from Diaspora Chicago,
• Experience a tasting menu of small bites utilizing the workshop gourmet rubs,
• Take home their own custom blends,
• Explore the connection between Francophone Africa and New Orleans in ingredients and culinary techniques

Doors open a 6:00 p.m. for a complimentary welcome drink. Workshop starts at 6:30. Please enter via 54 W Chicago Ave.

N/UM Founders Chef Kudzai Bingepinge & Awa Kone

About N/UM

N/UM is an award-winning luxury food brand that specializes in seasoning salts utilizing authentic ingredients from Africa. Their unique and bold collections include smoked salts, truffle salts, wine-infused and herb salts.

Each seasoning salt is chef-crafted with ingredients sourced for purity, sustainability, and impact while supporting local communities and preserving time-honored practices.

N/UM is redefining what it means to be “made in Africa.” Their mission is to tell a bold new story through flavor, where luxury meets lineage, and every grain connects you to a deeper origin.

About the Chef

Chef Rob

Rob Carter is the chef and founder behind Diaspora Chicago, a dynamic supper club reimagining the culinary landscape by bridging the flavors of the American South, the Caribbean, and West Africa. A storyteller at heart, Rob weaves culture, memory, and heritage into every dish—creating not just meals, but meaningful experiences. Through Diaspora Chicago, he’s building community one plate at a time, honoring the past while pushing the narrative of Black food forward.