Rescupies
(Rescue Recipes)

Dishes to save your night!

Kenyatta Smith
Community Leader
Firehouse Chef

  Kenyatta Smith is the creator of "Rescupies- Dishes to save your night!".

Kenyatta has over 14 years of experience in the fire service along with his 18+ years of cooking experience. His creative passion for cooking, helping and teaching lead to creating the Rescupies series.

Currently, Kenyatta is a firefighter, fire instructor and paramedic in Cincinnati Ohio. He is a second generation firefighter, his father Edward Turner Jr. retired from the fire service after 27 years in 2001.

Kenyatta Smith is also the Executive Vice President of the International Association of Black Professional Firefighters. www.iabpf.org

In his position he manages the recruitment, retention and preservation of firefighters across the United States, UK and Caribbean. Currently the youngest ever to reach the position.

 

Kenyatta loves helping people and the communities that he is sworn to protect.

He serves his community by organizing school supply drives, book drives, clothing drives and Toy Drives which serve 10,000 inner city children annually.

He teaches prep classes to prepare youth for the fire service, he serves on 2 boards which distribute scholarships to high school seniors, he is a youth mentor in his community and motivational speaker around the country.

 

Kenyatta is recognized for his work nationally and internationally, receiving his organizations highest honor for community service, leadership and heroism.

He recently received Cincinnati Business Courier prestigious "40 under 40" award in 2013 and inducted into the 2015 edition of "Who's Who in Cincinnati" franchise.

 

From his first day on the job when he was trusted to cook for the crew and survived, his love for cooking has continued throughout his career as a firefighter.

Kenyattas'  unique take on food is inspired by his Mid western / southern culture and his love for creating flavor-packed recipes that enhances ordinary dishes.

He has been featured in the Essence and Cincinnati magazines for his culinary excellence.