When a Ghanaian chef and chocolate maker left her homeland at the age of five, she carried with her the memories of her mother's cooking and her country's traditional foods. In her 30s,
Phyllis Armstrong is an author and multi-media journalist at Cuisine Noir Magazine. With over 30 years of experience, she focuses on food and beverages, health and wellness, and travel and tourism, highlighting the successes of African-American chefs and professionals in the culinary and travel industries. Phyllis has been featured in Cuisine Noir Magazine, where she shares her passion for cooking and exploring new recipes.














