Ep 3. Our Founding Chefs

In "High on the Hog: How African American Cuisine Transformed America" season 1 episode 3 titled "Our Founding Chefs," viewers are taken on a journey to discover the stories of African-American chefs who were instrumental in shaping American cuisine. Through interviews with culinary experts and historians, the episode explores the contributions of James Hemings, Hercules Posey, and Nat Fuller, who challenged the narrow culinary traditions of early America and helped widen the nation's palate.

The episode starts with a visit to Monticello, the plantation home of Thomas Jefferson, where we learn about James Hemings, Jefferson's enslaved chef, who played a pivotal role in introducing French haute cuisine to America. Hemings' story is unique in that, in exchange for his freedom, he agreed to train in France to become a master chef, and then to return to America to work for Jefferson. Through his mastery of French cooking, Hemings brought a new level of sophistication to the culinary world, and helped establish French cuisine as a marker of high culture and refinement.

The episode then moves to Philadelphia, where we learn about Hercules Posey, the enslaved chef of President George Washington. Posey was known for his exceptional skills in the kitchen and for his ability to create dishes that would appeal to Washington's guests, many of whom were important figures in American politics. Despite his gifts, Posey remained enslaved until his death, a reminder of the harsh realities of the time.

The final segment of the episode takes place in Charleston, South Carolina, where we meet Nat Fuller, a renowned chef and restaurateur who became a symbol of post-Civil War Black entrepreneurship. Fuller's innovative approach to food and his inclusive dining experience challenged the prevailing notion that fine dining was reserved for the white, wealthy and privileged. Rather, he believed that food could serve not only as a means of nourishment but also as a tool for building social connections and bridging racial divides.

Throughout the episode, viewers are treated to numerous mouth-watering dishes prepared by talented chefs who continue the legacy of Hemings, Posey, and Fuller. These chefs create contemporary interpretations of classic dishes like Coq au Vin and Crab Cakes, incorporating the flavors and ingredients that the founding chefs so masterfully introduced centuries ago.

"Our Founding Chefs" is a fascinating and informative episode that sheds light on the significant role Black chefs played in shaping American culinary traditions. Their contributions have often been overlooked, but this show honors their legacy by showcasing their incredible talents and achievements. Through this episode and the series as a whole, we gain a deeper appreciation for the richness and diversity of American cuisine, and for the important role that African American chefs have played in shaping it.