Basically what Id like to do is set up sort of a cookbook swap where i'd be able to pass on cookbooks to students of folks very early along in their careers that could use some encouragement straight from the collections of working chefs with personal messages of inspiration. What I'm proposing is that you look through your cookbooks and pick the one you find most inspirational in, feel is important to our foodways, or just plain love for its informative nature, and pay it forward by either sending it to me so that I can pass them along or you can hold on to them send an email to let me know you're interested in participating and ill just have a running list of chefs on call and when I meet a student in need ill just forward you the mailing info and you can send it directly to the student.
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The details about the dinner and more information on Fuller can be read in the Post and Courier article and in the original post here, but what i wanted to share is about the spirit of the dinner that has led to an interesting twist on selecting the 80 or so diners. Nat Fuller didn't sell tickets to his reconciliation banquet, and the committee organizing the commemorative feast is following suit. In order to ensure a group of attendees that mirrors the group that Fuller assembled, seats will be allocated by invitation. But six of those invitations will be extended to winners of an essay contest administered by The Post and Courier.
Tunde is Lagos born and Detroit bred and is interested in showing his Detroit community the depth and breath and complexity of the Nigerian culinary experience. To support his effort to open a brick and mortar restaurant Tunde has taken to the road and has been traveling the country engaging diners from Chicago to New Orleans in intimate pop-up style dinners where he cooks and chats about the wonder of his heritage.
A good friend of BCH Chef Kevin Mitchell has just informed us that next April he will be heading up a dinner in Charleston, SC in the site of Nate Fuller's restaurant A Bachelor's retreat to commemorate the 150th anniversary of the civil war.
Very cool episode highlighting the black chefs that fed the American Presidents. Very brilliant show and so rich with experts you need to know.
Identity is a theme i am always drawn to in the discussion of blackness in culinary arts. In order to begin to solve the issues of inclusion, representation, supplemental culinary history education, and the dozen other topics facing us in the culinary world, we first have to deal with our collective culinary identity.