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By Lavanya Kathirgamanathan
Black chefs and food entrepreneurs have significantly influenced the gourmet cuisine landscape. These entrepreneurs have infused traditional flavours into their dishes through the use of innovative techniques, to tell a cultural narrative that redefines what the general public considers gourmet food. Their cooking celebrates the rich heritage of Black culinary talent and encourages a future generation of chefs to embrace their identities.
Black culinary innovators are often curious about traditional recipes passed down to them through generations. These recipes are not just instructions that allow them to make the food. They also contain knowledge about history, culture, and community.
Chef Eduardo Jordan, the owner of JuneBaby in Seattle, Washington, has received acclaim for his modern take on soul food in the South. Jordan’s food pays homage to his heritage while he also adds a contemporary touch to his dishes, like his smoked turkey and collard greens with cornbread. To read more on his journey and how his work captivates the modern palette, here is an interview Jordan did with the Eater.
Similarly, Mashama Bailey, an executive chef of The Gray in Savannah, Georgia, blends southern flavours with the global influences around her. Bailey’s innovative approach to food has earned her various awards, including a James Beard Award. Her menu reflects her ability to transform classic recipes into gourmet masterpieces, such as her foie gras with grits.
The new wave of Black culinary talent brings fresh perspectives and more innovative techniques to gourmet cuisine. Kwame Onwuachi has been a prominent figure in the culinary world. Onuwuachi is known for his critically acclaimed memoir Notes From a Young Black Chef. His cuisine is a vibrant fusion of his Nigerian roots and the French training he received — resulting in dishes like egusi soup with smoked Goat and jollof rice with blackened chicken.
Similarly, Travel Bristol Joseph, co-owner and executive pastry chef of Emmer & Rye in Austin, Texas, has been recognized for his original desserts, which combine traditional Caribbean flavours with modern techniques. His coconut panna cotta with tropical fruit and tapioca pearls exemplifies his ability to elevate familiar ingredients to gourmet status food.
Signature dishes, characterized by flavour and presentation, are critical to any chef’s individuality. Gregory Gourdet, a former Top Chef finalist and the chef-owner of Kann in Portland, Oregon, is well-known for his creative use of Haitian ingredients in his dishes. His jerk chicken with mango salsa and plantain chips is a perfect example of how traditional Caribbean flavours can be transformed into gourmet cuisine.
Recognizing and celebrating Black chefs and food entrepreneurs is essential for several reasons. Firstly, it highlights the cultural contributions of Black communities to the rich diversity and creativity that define gourmet cuisine today. Secondly, it inspires future generations of chefs by providing them with role models who have broken barriers and achieved success in a competitive field. Finally, celebrating Black culinary talent fosters a more inclusive and equitable food industry. By shining a spotlight on these visionaries, we encourage a broader appreciation of different culinary traditions and challenge the often Eurocentric definition of gourmet cuisine.
Lavanya Kathirgamanathan is one of the Writers for this year’s publication at Black Voice. She’s a recent graduate from Toronto Metropolitan University, where she studied Journalism and will further her education in Human Resources at George Brown College. Lavanya has experience writing for multiple publications and has her own food blog on social media. Lavanya’s main goal as a writer for the Black Voice publication is to showcase Black excellence within the community, and in the city of Toronto.