Photography by Battmann
Foreword by Marcus Samuelsson
101 of America’s most talented chefs share their stories, experience, and recipes
This nationwide showcase of culinary talent features black cooks from 32 cities. Contributors include chefs who are running nationally known restaurants, James Beard-Award nominees and winners, renowned culinary instructors, founders of nonprofit advocacy groups, food truck operators, caterers, corporate chefs, and cookbook authors.
Each chef is profiled in his or her own words and represented by a handsomely photographed signature dish. The food represents a host of traditions and influences, from African and Caribbean to American Southern, French, and Japanese.
Among the chefs you’ll see here: Jamie Barnes, Scott Alves Barton, the late Leah Chase, Preston Clark, Tonya Holland, Michael Jenkins, J.J. Johnson, Dolester Miles, Kwame Onwuachi, Rodney Scott, and Shacafrica Simmons.
The publisher’s proceeds from book sales will help fund The Chef’s Connection Line Cook Program, a free, weeklong training and placement initiative to land minority candidates jobs in leading restaurants.
Hardcover. Color throughout.