A new concept is coming to Raleigh in the shape of Hone-Sharpen, a multi-kitchen studio founded by Durham native chef Cherisse Byers. The new foodie attraction is slated for an early 2025 debut at Smoky Hollow.
But this journey wasn’t linear, and it didn’t come together overnight — it’s been 10+ years in the making.
“I spent many months during the pandemic working on the business plan,” Byers told RALtoday. “Once I completed the business plan, the path forward felt a lot more defined. At that point, I was super excited and emotionally connected to Hone-Sharpen.”
Prior to Hone-Sharpen, Byers was a stay-at-home mom figuring out what was next for her. In 2011, she made the leap, enrolling at The Art Institute of Raleigh-Durham and later became an instructor at the school prior to its 2017 closure.
“Shortly after it closed, I was on the phone with chef Leslie Eckert, our culinary director,” Byers said. “She made a comment about how she felt that I had much more to give to the program and that it was just another reason the closing was so unfortunate. I never forgot her words. Hone-Sharpen will allow me to continue to give.”
Foodie fanatics who visit Hone-Sharpen can expect a space where accessibility and interactivity intersect to sharpen their culinary know-how. The studio will be comprised of three different kitchen settings ranging from a home economics atmosphere to a commercial kitchen.
Each setting will vary in class types, but enjoyment with food as the core is within every aspect of Hone-Sharpen. Byers will also offer a culinary book club; participants will share the experience of reading a book together while preparing prominent dishes from the chosen text.
City Editor Danyale here. Although I’m not much of a cook, that sounds like a recipe for a good time, and Byers assured me that there will be room for every kind of cook at Hone-Sharpen.
“The home cook is the hidden rock star in my eyes,” Byers said. “I believe that’s where many food professionals receive their first inspiration — at home.” This holds true even for chefs without formal training. Not only will Byers teach different classes herself, but she also chooses instructors regardless of their culinary background.
“Their willingness to teach, the love they have for the subject matter (of their choosing) and the ability to connect with the Hone-Sharpen Culinary Guild community.” Byers told RALtoday. While speaking with Byers it became clear that Hone-Sharpen will be a place where food enthusiasts of various backgrounds can come to hone their craft, locally.
