Black Cooking and the Soul of American Food: History & PracticeMaster ClassIn-Person
Marcus Samuelsson, one of the most successful chefs in the world, has long championed the rich culinary legacy of Black cooking in the United States. This master class will serve as an introduction to the vast pantry of the African diaspora and the richness of its history. It will also offer hands-on lessons in cooking practice, as together the class prepares representative dishes alongside this master chef.
CULINARY ARTS & U.S. HISTORY
Marcus Samuelsson
Marcus Samuelsson is the renowned chef behind many restaurants worldwide, including Red Rooster in Harlem, Hav & Mar in Chelsea, Overtown in Miami, as well as other venues in the Bahamas, Newark, and Atlanta. His newest restaurant, Metropolis at the Perelman Performing Arts Center in NYC, opened in November. Samuelsson was the youngest person to ever receive a three-star review from The New York Times. Additionally, he has been awarded eight James Beard Foundation Awards, and won numerous competition shows including Top Chef Masters and Chopped All-Stars. He recently appeared as an Iron Chef on Netflix’s Iron Chef: Quest for an Iron Legend. Samuelsson is the author of multiple books, including The New York Times bestselling memoir Yes, Chef and The Rise: Black Cooks and the Soul of American Food.