Let's Talk About Black Food
Join chef, food advocate and cookbook author
Chef Jennifer Hill Booker
June 27th, 2020 11am-1230pm EST
at The Cook's Warehouse
for a Cooking Demonstration and Discussion on The Evolution of African Foods in the Americas
Cook Along or Join in the Conversation
Register Now at The Cooks Warehouse Peachtree Station
In light of social and political events, The Cooks Warehouse has decided to put on a History of Southern Foodways: A Conversation. This is a virtual live class which will focus on a history of commonly eaten African American dishes where the ingredients came directly from African cuisine.
We will be joined by Chef Jennifer Hill Booker, resident Southern cooking expert, cookbook author, and food advocate to discuss the ingredients, how they have evolved into today's cuisine and finally their modern application. We hope that this class will spark conversation surrounding the history of Southern cuisine and African American cultural influence on the contemporary table.
Chef Jennifer's two cookbooks, Dinner Deja Vu: Southern Tonight, French Tomorrow and Field Peas to Foie Gras: Southern Recipes with a French Accent, are available for purchase online or at either Cooks Warehouse locations.
100% of proceeds will be donated to Oklahoma State University Institute of Technology, for the Jennifer Hill Booker OSUIT Culinary Scholarship. This was established in 2015 by Jennifer focusing on women and BIPOC attending culinary school.
Chef Jennifer will demonstrate these Southern favorites and share her Original Recipes with you!
