Conversations With BIPOC Chefs

Interviews with a few of the many Black, Indigenous and POC chefs claiming their space in a traditionally white-dominated industry.

Interviews with a few of the many Black, Indigenous and POC chefs claiming their space ... more

Curated byAnna Oakes, Hark Editor

14 CLIPS45 MINS

Clip 1 of 14

How Sami Tamimi Became a Chef

Sami Tamimi, Palestinian chef and co-founder of Ottolenghi, tells the story about how he first got into cooking. From the podcast, Bite.

Bite

2 MINS

Clip 2 of 14

Sean Sherman on Starting "The Sioux Chef"

Sean Sherman traces his path from cooking in Minneapolis kitchens to focusing on Lakota Native American cuisine at "The Sioux Chef." From the Turning Points podcast.

Sean Sherman on Starting "The Sioux Chef"

Turning Points Magazine

1 MIN

Clip 3 of 14

Maria Parra Cano Cooks Plant-Based Indigenous Food

Andi Murphy, host of the Toasted Sister podcast, visits Sana Sana, where chef Maria Parra Cano uses plant-based Xicana and Indigenous ingredients and recipes.

Maria Parra Cano Cooks Plant-Based Indigenous Food

Toasted Sister Podcast

2 MINS

Clip 4 of 14

Tu David Phu: Does "Authentic" Vietnamese Food Exist?

Chef Tu David Phu explains what "authentic" Vietnamese food means for him, and how it's impossible to generalize an entire region's cuisine. From the Chefs Without Restaurants podcast.

Tu David Phu: Does "Authentic" Vietnamese Food Exist?

Chefs Without Restaurants

3 MINS

Clip 5 of 14

Nadiya Hussain on Representation in a Majority-White Industry

"Desperately trying to fit into a box that was never made for you." Nadiya Hussain, winner of the 2015 Great British Bake Off, on trying to succeed into a majority-white industry. From The Food Programme podcast.

Nadiya Hussain on Representation in a Majority-White Industry

The Food Programme

2 MINS

Clip 6 of 14

Jenny Dorsey: Combating the "Model Minority" Myth

Chef Jenny Dorsey uses poetry, VR and her guests' discomfort to combat the "model minority" myth. From the Meat and Three podcast.

Jenny Dorsey: Combating the "Model Minority" Myth

Meat and Three

3 MINS

Clip 7 of 14

Marcus Samuelsson Is Rewriting American Food History

Chef Marcus Samuelsson is working to support other Black chefs, and recognize the African-American roots of our food. From the Homemade podcast.

Marcus Samuelsson Is Rewriting American Food History

Homemade

4 MINS

Clip 8 of 14

Dr. Jessica B. Harris Redefines American Food

Dr. Jessica B. Harris's book, High on the Hog, was just released as a Netflix show. It offers a diverse and complex history of the foods at the heart of American cuisine.

Dr. Jessica B. Harris Redefines American Food

The Sporkful

5 MINS

Clip 9 of 14

Bryant Terry on Vegan "Purity Tests," and the Black Panthers

Chef Bryant Terry on being an imperfect vegan – and how he was inspired by the Black Panthers' food programs. From The Table Underground with Tagan Engel.

Bryant Terry on Vegan "Purity Tests," and the Black Panthers

The Table Underground w/Tagan Engel

4 MINS

Clip 10 of 14

How Bryant Terry Uplifts and Reimagines Black Food

Bryant Terry, chef and author of Vegetable Kitchen, on how he works to recognize Black cooking traditions, and how vegan food fits in. From the New Yorker Radio Hour podcast.

How Bryant Terry Uplifts and Reimagines Black Food

The New Yorker Radio Hour

4 MINS

Clip 11 of 14

Omar Tate on Finding Black Male Tenderness in Food

Omar Tate is finding Black male tenderness through cooking, and expanding what is understood as "Black" food. From the Take Away Only podcast

Omar Tate on Finding Black Male Tenderness in Food

TAKE AWAY ONLY

2 MINS

Clip 12 of 14

Mashama Bailey Found Her Culinary Vision at The Grey

Mashama Bailey on staying true to herself as a Northern chef living in the South, and how she's found her culinary vision at The Grey. From The Walk-In podcast.

Mashama Bailey Found Her Culinary Vision at The Grey

The Walk-In

2 MINS

Clip 13 of 14

Chop Suey Palaces and How Chinese Immigrants Changed American Food

Would you believe the Chinese Exclusion Act of 1882 paved the way for some of our most beloved Chinese businesses? From Rebel Eaters Club.

Chop Suey Palaces and How Chinese Immigrants Changed American Food

Rebel Eaters Club

3 MINS

Clip 14 of 14

Media Appropriation of Black Lives Matter

Scott Alves Barton moderates a discussion between Chefs Omar Tate and Ashleigh Shanti on media's appropriation of the Black Lives Matter movement. From the Andrew Talks to Chefs podcast.

Media Appropriation of Black Lives Matter

Andrew Talks to Chefs

3 MINS

Curated byAnna Oakes

14 CLIPS45 MINS

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Conversations With BIPOC Chefs

How Sami Tamimi Became a Chef

Bite

Sean Sherman on Starting "The Sioux Chef"

Turning Points Magazine

Maria Parra Cano Cooks Plant-Based Indigenous Food

Toasted Sister Podcast

Tu David Phu: Does "Authentic" Vietnamese Food Exist?

Chefs Without Restaurants

Nadiya Hussain on Representation in a Majority-White Industry

The Food Programme

Jenny Dorsey: Combating the "Model Minority" Myth

Meat and Three

Marcus Samuelsson Is Rewriting American Food History

Homemade

Dr. Jessica B. Harris Redefines American Food

The Sporkful

Bryant Terry on Vegan "Purity Tests," and the Black Panthers

The Table Underground w/Tagan Engel

How Bryant Terry Uplifts and Reimagines Black Food

The New Yorker Radio Hour

Omar Tate on Finding Black Male Tenderness in Food

TAKE AWAY ONLY

Mashama Bailey Found Her Culinary Vision at The Grey

The Walk-In

Chop Suey Palaces and How Chinese Immigrants Changed American Food

Rebel Eaters Club

Media Appropriation of Black Lives Matter

Andrew Talks to Chefs

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