On Chicago’s South Side, Black excellence showed up loud without having to announce itself.
A 10-year-old named Chance Blake stepped into the kitchen at Sanders BBQ and ran it for a day. Not as a cute photo-op. Not as a “let him pretend.” He was trusted. He was taught. He was believed in. And that matters.
Because when we talk about “the next generation,” this is what that actually looks like. It looks like adults stepping back just enough to let kids step forward. It looks like letting curiosity turn into confidence. Skill into vision.
Too often, our children are told what they can’t do before they ever get a chance to try. So seeing a Black child command a kitchen—especially one rooted in culture, flavor, and community—hits different. Food is memory. Food is history. Food is business. Food is art.
Moments like this don’t just inspire future chefs. They grow leaders. They plant seeds for ownership. They remind us that legacy doesn’t always start with millions of dollars—sometimes it starts with someone saying, “Go ahead, I trust you.”
Chicago stays proving that when we pour into our kids, they rise to the occasion. And Chance? He’s just getting started.
