We’re excited to welcome chef, outdoor enthusiast, and Camp Yoshi co-founder Rashad Frazier to STEELPORT for a special knife skills demo on April 26th. Rashad will be sharing hands-on tips for camp-friendly prep work, as well as insight into his philosophy around food, community, and cooking in the wild.
About Camp Yoshi
Camp Yoshi was founded to create space for Black and Brown folks to unplug, reconnect with nature, and gather around food in remote, breathtaking locations. Their guided adventures blend rugged outdoor exploration with unforgettable meals, cooked on open flames and shared under starry skies. For Rashad, Camp Yoshi isn’t just about getting outside, it’s about making the outdoors feel like home.Meet Rashad
Rashad Frazier has built a life around cooking in the wild, where the scenery is as memorable as what’s on the plate. From desert canyons to alpine meadows, he brings people together with meals that are both rustic and refined—think braised oxtail stews and campfire curries, all served with a side of connection. His work has been featured in The New York Times, Vogue, and Wildsam, and his upcoming cookbook, Belonging in the Outdoors (2026), is a love letter to wild spaces and the wonderful magic of cooking outside.
Why He Reaches for STEELPORT
For Rashad, tools matter, especially when cooking in remote locations. That’s why he chooses gear that’s as hardworking as it is beautiful, and STEELPORT knives have become a core part of his outdoor kitchen. “The craftsmanship speaks for itself—it’s a workhorse. The weight, the balance, the sharpness—it’s beautiful. I’m a big believer in ‘buy once, cry once.’ You get a knife like this, it’s going to last forever,” says Rashad. “And I love that you all aren’t just handing people a knife, you’re showing them how to take care of it, how to keep it useful and productive.”Knife Skills, the Camp Yoshi Way
When you’re deep in the backcountry, there’s no time for fussy cuts or perfect dices. Rashad keeps it practical, focusing on efficient prep that still delivers big flavor. “Out here, it’s raw, it’s rustic—you’re eyeballing everything. Instead of meticulously dicing or mincing a garlic clove? Nah, just smash it. Rough chops, man. That’s your best friend when you’re cooking outdoors. And focus on recipes that let you get away with that approach.” If you’re prepping by headlamp with a cutting board on a cooler, your knife work should be quick, safe, and suited to your setting.