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Marcus Samuelsson s New Cookbook Celebrates Black Chefs Across America Noah Kaufman © Condé Nast Traveler “In the European narrative of food, you d never assume French and Italian chefs cook the same dishes,” says Marcus Samuelsson. “But for Black food in America, it often boils down to one thing” a set of heavy Southern dishes. In his new cookbook, , the Swedish Ethiopian chef who modernized soul food with his Harlem restaurant, Red Rooster, rips that idea to shreds, with the help of James Beard Award–winning writer Osayi Endolyn. The book contains profiles of the country s leading chefs of color along with their recipes, spotlighting the range and nuance of Black cuisines. Here, three of its subjects share their feelings about where they fit in the culinary scape of their cities and other local chefs of color they admire.

South carolinaUnited statesVenice beachNorth charlestonSanta monicaBaldwin hillsKenyatta mcneilJohn clevelandOsayi endolynShannon renfroe edouardoBenjamin dennisMarcus samuelssonLos angelesNyesha arringtonDonna moodieKristi brown