Interviews with a few of the many Black, Indigenous and POC chefs claiming their space in a traditionally white-dominated industry.
14 clips 45 MINS
How Sami Tamimi Became a Chef
Sami Tamimi on the Delicious Complexity of Palestinian Food
Sean Sherman on Starting "The Sioux Chef"
Indigenous Food Sovereignty
Maria Parra Cano Cooks Plant-Based Indigenous Food
E64: Maria Parra Cano — Sana Sana
Tu David Phu: Does "Authentic" Vietnamese Food Exist?
Vietnamese-American Chef Tu David Phu Talks About His Upbringing, His E-Commerce Food Store, and What Community Means to Him
Nadiya Hussain on Representation in a Majority-White Industry
Nadiya Hussain: A Life Through Food
Jenny Dorsey: Using Discomfort and VR to Combat the "Model Minority" Myth
Screens: A Virtual Gateway to Food
Marcus Samuelsson Is Rewriting Black Chefs into American Food History
Marcus Samuelsson on Music, Food Memories, and Making a Difference
Dr. Jessica B. Harris Redefines American Food on ‘High on the Hog’
How Dr. Jessica B. Harris Redefined American Food
Bryant Terry on Vegan "Purity Tests," and the Black Panthers
Bryant Terry & Vegetable Kingdom
How Bryant Terry Uplifts and Reimagines Black Food
Bryant Terry “Blackifies” Fennel, and Ian Frazier Says Goodbye to 2020, in Verse
Omar Tate on Finding Black Male Tenderness in Food
OMAR TATE: ONE THOUSAND BEAN PIES IN THE MIDDLE OF A WAR
Mashama Bailey Found Her Culinary Vision at The Grey
Mashama Bailey: A tasting a spoon in my hand and a Sharpie in the other.
Chop Suey Palaces and How Chinese Immigrants Changed American Food