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The Q-Spot With Big Body & Modern Flavor Magazine

  • Broadcast in Cooking
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Torrian Ferguson was born and raised in Miami, Florida. He got his first taste of cooking at Bethune Cookman College (now University) in his dorm room where he cooked pancakes and sausage for other students for money on the weekends. He is a graduate of Johnson and Wales University, a published author of fiction novels and has been in Essence, Ebony and Upscale Magazines. Ferguson also owned Black Literature Magazine but has sold his portion to the current owner. Currently, he is the Executive Chef at Embassy Suites Hotel in Greensboro, NC. Ferguson is editor-in-chief and started Modern Flavor Magazine to give up-and-coming chefs a place to shine and let the world know who they are. He also hopes to educate people that love culinary arts but are not classically trained.

Marcus Cuffee is a Chesapeake, Virginia native who was introduced to the kitchen by his grandmother. He opened his own catering company while in high school and met the love of his life. In 2004, with the influence of two mentors at Oscar Smith high school along with the CCAP program, Marcus landed in Hyde Park, New York looking to earn an associate’s degree at The Culinary Institute of America on a $80,000 scholarship. Following graduation in 2007, Cuffee began his career with Thompson Hospitality as Sous Chef and relaunched his catering company with his lifelong friend.  Certain catering and Thompson Hospitality became a huge part of his life. After five years of working for Thompson in Norfolk VA, Marcus relocated to Raleigh, NC and received a promotion to Assistant Food Service Director. Here is where he and Torrian Ferguson met and became business partners and now friends. Cuffee has recently received another promotion withThompson to Regional Chef  and helped launch Modern Flavor magazine as associate editor.