In a recent interview, acclaimed television Executive Producer engaged in a conversation with Chef Marcus Samuelsson, a two-time Emmy and three-time NAACP Image Award winner. They delved into the often overlooked but significant contributions of Black cooks to America’s culinary heritage.
When discussing the “Culinary History of America,” the phrase “Black Excellence” isn’t typically the first association that comes to mind. However, Black cooks have played a pivotal role in shaping the culinary landscape of America, despite their history and achievements often remaining in the shadows, underappreciated by the broader audience. In his book titled The Rise: Black Cooks and the Soul of American Food:
A Cookbook, Chef Marcus Samuelsson, Head Chef at Red Rooster, sheds light on this obscured history.
During the pandemic, Chef Samuelsson found solace in his flagship restaurant, Red Rooster, which he transformed into a community kitchen in collaboration with José Andrés’ World Central Kitchen organization. Over six months, Red Rooster served over 200,000 meals to frontline workers and those in need.
Reflecting on this experience, Samuelsson described Red Rooster as his refuge during a time of upheaval. He emphasized how the act of feeding the community during such challenging times reshaped his perspective on the restaurant industry. He highlighted the etymology of the word “restaurant,” which means to restore the community, emphasizing how the hospitality sector rose to the occasion during adversity.
“The word ‘restaurant’ actually means to restore your community. And in the worst of times, I think that the restaurant, the hospitality industry really stepped up,” he expressed.
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