Hidden F&B: Angie Colyer DuPree
By Helen Mitternight
Angie Colyer DuPree believes that you should not throw away good food or good people, and she’s made a career of rescuing both.
Angie Colyer DuPree believes that you should not throw away good food or good people, and she’s made a career of rescuing both.
Dupree is the director of the culinary training program atOne80 Placewhere she teaches homeless men and women the skills they need to land jobs in the kitchens of Charleston's restaurants through the organization's Zucker Family Community Kitchen. And not just any job — they finish the program with the skills in place to be line cook and move up in the kitchen.
Angie’s take
Favorite kitchen tool or gadget:
In my refrigerator (3 things):
Fresh cucumbers, salmon, and I always have mayonnaise.Duke’s,of course.
In my pantry (3 things):
Grits — my daughter can eat that for breakfast, lunch and dinner — honey, and fennel seeds.
Comfort food:
A fried-egg sandwich on buttered toast with cheese and Duke’s.
Most underrated ingredient:
Worcestershire sauce and nutmeg.
Best advice a mentor gave you:
It was my sister, who said "if you can imagine it, you can do it," and Stacey Denaux, the chief executive officer of One80 Place who pushed me to not compare myself with others and said I could do anything.
Dupre discusses her important work at One80 Place on this month'sCharleston Gritepisode of the Hidden F&B podcast available for listening now.She also has a feature in the November 2021 issue ofCharleston Magazine.
Want to know who's making moves around the country? Check out Hidden F&B's national podcast episodeshere.
