#mashama bailey

[rockatanskette]

You know what? Fuck it.

Girl Dinner

Carme Ruscalleda i Serra, who holds seven Michelin stars across her three restaurants in Catalonia and Japan, known for bringing traditional Catalan cuisine to an international audience.

Mashama Bailey, winner of the 2022 James Beard Award for Outstanding Chef and Chairwoman of the Edna Lewis Foundation, which preserves and celebrates the history of African-American cookery.

Zineb "Zizi" Hattab, the first vegan chef in Switzerland to be awarded a Michelin star for her restaurant KLE in Zurich; her cooking is noted for its intense flavors and complex balanced dishes in a casual setup.

Girl Math

Maryam Mirzakhani, who won the Fields Medal (the most prestigious award in mathematics) in 2014 for her work on the dynamics and geometry of Riemann surfaces.

Hee Oh, Vice President of the American Mathematical Society, who has worked extensively on counting and equidistribution for Apollonian circle packings, Sierpinski carpets and Schottky dances.

Svetlana Jitomirskaya, who co-solved the Ten Martini Problem in 2019 and won the Dannie Heineman Prize for Mathematical Physics in 2020.

Girl Economics

Esther Duflo, co-founder of the Abdul Latif Jameel Poverty Action Lab at MIT, professor of Poverty Alleviation and Development Economics, and co-recipient of the 2019 Nobel Memorial Prize in Economic Sciences.

Mariana Mazzucato, chair of the World Health Organization's Council on the Economics of Health for All and member of the United Nations' High-Level Advisory Board on Economic and Social Affairs.

Gita Gopinath, deputy managing director of the International Monetary Fund, awarded the Pravasi Bharatiya Samman award in 2019 for her work as an economics academic.

Girls* are fucking rad actually. Pay them the respect they're due.

*This statement enthusiastically includes trans girls and women. Bigots kindly fuck off.

[crvvys]

watching High on the Hog and Stephen Satterfield is talking with a man that was a sharecropper as a boy. and Elvin Shields is describing to him what it was like and the conversation shifts to how machinery led to these black people being kicked off of the land they lived on, farmed and died on.

Satterfield says that we’ve suppressed our plantation origin story and often a lot of us don’t want to work the land bc it feels too close to what our ancestors went through and Shields tells him that we shouldn’t be ashamed. this kind of cultivation of the land is something we created as a people.

Shields says that his ancestors lived and died on the plantation and the first sources of black community in America were on plantations for centuries. that plantations shouldn’t be this source of shame for us. i agree. African American culture is indigenous to the US. and there is no United States without us. I feel no shame from where I come from. I don’t feel like I need to own another’s history bc my history is right here and my history is a story of resilience. and I feel like so many of us forget that.

they’re having this conversation on a plantation too.

this reminds me of how a black chef that went on to start her own successful restaurant was told by her parents that she should possibly reconsider this culinary career at the beginning bc cooking for someone as a black woman has a certain connotation and they wanted better for her or something like that. her name is Mashama Bailey. she had an episode on Netflix’s Chef’s Table. we carry so much shame. we have some legitimate claim over American cuisine and the land. it’s best not to run from that.

[reasoningdaily]

Black Chefs & Culinary History | Institute of Culinary Education

We asked Black chefs at ICE about who has influenced them in the food world.

Marcus Samuelsson photo by Angela Bankhead, Cheryl Day photo by Amy Dickerson, and Jeff Henderson photo courtesy of Chef Jeff Live

ICE Chefs Nyesha Arrington and Chris Scott and ICE alumni Adrienne Cheatham (Culinary, '07) and Kwame Williams (Culinary, '07) share how Black chefs before them impacted their culinary careers.

February 1, 2021

There are so many influential cooks in Black culinary history, from modern celebrities to the storied authors we celebrated in 2020 to the indigenous Gullah Geechee who Mashama Bailey taught us about in a recent cooking demo — and of course, our own instructors and alumni impacting the culinary world every day. We asked a few of them to tell us about one Black chef they'd like to credit for making history. Here's who they chose:

Cheryl Day

"There are so many Black chefs that I admire, past and present. While there isn't the same representation that we see in, say, the French male category, there are still a lot of chefs and restaurateurs that have built tremendous careers that paved the way for so many of us today," ICE Chef Adrienne Cheatham explains. "One such person is Cheryl Day. I could talk about Edna Lewis, Lena Richard, Leah Chase, Patrick Clark or any number of other chefs, but it's Cheryl who has taken the mantle as a modern-day role model."

Cheryl is the baker and co-founder of Back in the Day Bakery in Savannah, Georgia, where she and her husband, Griffith Day, have specialized in Southern sweets since 2002. "Cheryl is at the top of her game: Her bakery is consistently written up for their amazing creativity, technique and delicious desserts," Chef Adrienne says. "She's written cookbooks and started an organization to mobilize restaurants in the fight against racism and for social justice."

The pair has co-authored five Artisan books, including "Cheryl Day's Treasury of Southern Baking" available for preorder now, and their pastries ship nationwide via Goldbelly. "Cheryl is also an example of how to run and pivot a food business during tough times while remaining true to the vision she set out to execute. She and her husband, with whom she owns the bakery, implemented a new schedule to provide a better work-life balance for themselves and their team," Chef Adrienne continues.

Jeff Henderson

"Chef Jeff Henderson authored a book pretty early on in my career called 'Cooked,'" ICE alum Kwame Williams says. "His story was super inspiring because it was a typical chef story of coming from a broken place and the kitchen being a sacred place that takes your battered, beaten, wounded and addicted. The chefs I had previously come across were more polished."

Jeff become the executive chef at Cafe Bellagio and Caesars Palace after serving a decade in prison. Now the author and motivational speaker founded The Chef Jeff Project, providing culinary and hospitality training to "disenfranchised youth, formerly incarcerated individuals and those seeking a second chance." The concept began with the 2008 Food Network show on which Chef Jeff trained at-risk young people for his catering company Posh Urban Cuisine.

"In short, he learned to cook in jail and less than five years after being released, was named chef of the year in Las Vegas," Chef Kwame explains. "For someone who never cooked professionally and based a career on passion and know-how to be acknowledged in a few years was one of the biggest inspirations for me early on in my career."

Now Chef Kwame is intentional about inspiring the next generation. "I try to bring along as many young aspiring chefs into my situations as much as possible," he says. "If I’m going to events or awards weekends, I bring someone young with me so they can come out and mingle with other chefs that they admire. I’ll have aspiring chefs who haven't even made it to a prep cook yet, even dishwashers, and I can bring them places and show them: 'Yes, you’re where you are right now, but you can keep going and eventually do things like this.' When there are young chefs who admire me through Instagram or working with me hands-on, I bring them along on my own personal journeys."

Mona Jackson

"There have been many chefs that have left a mark on me — some leave behind a sprinkling of their pixie dust when it comes to the fundamental kitchen cooking techniques and how to better apply them. With others, it may be lessons in business, and they leave behind the knowledge on how to run the numbers, get creative with concepts and such," ICE Chef Chris Scott explains. "For me, the influences that stick the most are the spiritual lessons behind why we do what we do."

After leaving Birdman Juke Joint shortly after it opened in Connecticut in 2020, Chef Chris reflects, "when I opened that restaurant in Connecticut and had the most dreadful time in my career, I felt alone. I felt as if I had nowhere to turn personally or professionally. And then I met Chef Mona Jackson. Chef Mona is a legend in the Bridgeport community. She has the kitchen skill and knowledge of Leah Chase and the sass and personality of Moms Mabley. She is indeed a diamond in the rough located in a city not necessarily known for its food culture."

Chef Mona owns and operates an organization called Cook and Grow, which teaches cooking, nutrition and kitchen safety, including classes on how food can affect diabetes, high blood pressure and childhood obesity. These classes are for everyone, but her focus is mainly young kids ages 8 to 13. She offers scholarships for kids that excel in the program and is on the lookout for gifted kids in the Bridgeport school districts that may have an interest in cooking.

Marcus Samuelsson

"When I was in culinary school, my friends and I were reading through the 'Aquavit' cookbook, and I remember thinking, Wow! This chef is so talented and looks like me!" ICE Chef Nyesha Arrington recalls. "Up until that point, most television shows and cookbooks I saw were very Eurocentric. We were learning about French gastronomic art but very little time was spent on other regions and the diversity of chefs of color. I had the pleasure of meeting the cookbook's author, Chef Marcus Samuelsson, in 2014 and he has been an amazing mentor to me ever since."

Marcus is the chef-owner of Red Rooster in Harlem and a dozen other restaurants in California, Chicago, Miami, New Jersey, Sweden and beyond. He's published seven cookbooks since "Aquavit," including most recently, "The Rise: Black Cooks and the Soul of American Food." Chef Marcus has won five James Beard Awards, including the Who's Who of Food & Beverage in America in 2016. We spoke to him in 2020 about his work fighting food insecurity with World Central Kitchen.

B. Smith

"During elementary school, I used to run home from school and watch all the cooking shows possible. One chef I came across was B. Smith," Chef Nyesha continues. "She always had a poised elegance about herself and I remember wondering why there were not more chefs of color in the spotlight."

Barbara Smith was the chef of B. Smith's restaurant, a Midtown Manhattan landmark from 1986 to 2015. She opened outposts in Washington, D.C., and Sag Harbor, New York, in the '90s; hosted “B. Smith With Style” on NBC; and authored three books, including “B. Smith Cooks Southern Style.” B. Smith was also known for modeling, entertaining expertise and raising Alzheimer's awareness. She died of the disease in 2020.

"When B. Smith passed away, I felt compelled to continue living out her legacy of hospitality and entertaining," Chef Nyesha says. "To gather friends and family at the dinner table is to share in storytelling and the creation of memories."

Bryant Terry

Bryant is a vegan chef advocating for health and sustainability through writing and education. He released "Vegetable Kingdom: The Abundant World of Vegan Recipes" in 2020, following the success of "Afro-Vegan," "The Inspired Vegan," "Vegan Soul Kitchen" and "Grub: Ideas for an Urban Organic Kitchen." He won the James Beard Foundation's Leadership Award in 2015.

"These chefs were some of the influences in my life, and there are countless more whose legacies will live on in recipes, storytelling and in our hearts," Chef Nyesha concludes.

[note-a-bear]

The chef Dominique Crenn runs some of the most virtuosic restaurants in America, including the two-Michelin-star Atelier Crenn, in San Francisco. But she is perhaps most famous for a dubious honor bestowed by the influential and mysterious awards body known as the World’s 50 Best Restaurants, which, in 2016, named her the World’s Best Female Chef. None of Crenn’s restaurants have appeared on the main 50 Best list—indeed, no restaurant operated solely by a woman ever has—and Crenn has been vocally critical of her gendered consolation prize. (“It’s stupid. A chef is a chef,” she recently told the Washington Post.) So it was powerful to see her take the stage at the 2018 James Beard Awards, on Monday night, to receive the award for best chef in California, and, after thanking her team and her wife, to lead the crowd in a call and response. “I rise,” she said, and the assembled food-world luminaries said it back. “For equality. For humanity. And Mother Earth.”

So, just for the record, Mashama Bailey was THE first Black Woman nominated for a Best Chef by the James Beard Foundation. (Incidentally, the woman pictured, Gabrielle Hamilton, was one of her key mentors.)

[apris1992]

Started to get into Chef’s Table and Mashama Bailey’s episode was so good. 

1.) It’s aesthetically pleasing (found myself rewinding just to look at the views)

2.) The history and homage to Afro-American heritage/cuisine through her cooking made me 😭

[don-lichterman]

Chef's Table: BBQ | Official Trailer | Netflix

Chef's Table: BBQ | Official Trailer | Netflix

The Emmy-nominated series shifts its focus to the art of the barbecue, featuring accomplished chefs from the US, Australia and Mexico. Chef’s Table: BBQ premieres globally on Netflix on Sept. 2. SUBSCRIBE: http://bit.ly/29qBUt7 About Netflix: Netflix is the world’s leading streaming entertainment service with 193 million paid memberships in over 190 countries enjoying TV series, documentaries and…

[yourfrankiethings]

The Grey, Savannah, 3/2/22

The Grey, Savannah, 3/2/22

exterior The Grey is a restaurant in a 1938 art deco Greyhound Bus Terminal.  It was painstakingly restored to its original luster before opening in 2014 in historic downtown Savannah by Partner John Morisano.  He rectruited Chef and Partner Mashama Bailey who was named the 2019 James Beard Foundation’s best chef in the southeast, to join him.  As you enter there is a small bar with a different…

[allwayshungry]

Braised Cabbage with Tomato and Feta

We often talk about the braised eel and cabbage we ate in Comacchio, Italy, and wanted to include that recipe in this book. But we wondered, Where in the hell are people going to get eel? Mashama is like the MacGyver of cooks, so she decided that we’d give you a recipe that mimics the flavors of that dish with ingredients that are a lot easier to find.

Ingredients

½ Cup extra-virgin olive oil

1 large yellow onion, thinly sliced

6 cloves garlic, sliced

1 head Savoy cabbage, shredded

1(28-ounce) can San Marzano tomatoes

Kosher salt

Freshly cracked black pepper

1 tsp smoked paprika

¼ Cup Colatura di Alici fish sauce (you can buy it online)

Preparation

In a large sauté pan, heat the olive oil over medium heat and then add the onion and garlic. Cook for 4 minutes.

Add the cabbage and tomatoes to the pan, crushing each tomato with your hand. Dump the tomato liquid from the can into the pan as well, season with salt and pepper, cover, and braise for 30 minutes.

Stir the paprika into the cabbage mixture. Remove from the heat and stir in the fish sauce. Transfer to a serving bowl and have at it.

[dilsblog]

The Grey, Savannah, GA - 2017 Eater Restaurant of the Year - CHef Mashama Bailey

[crossguild]

poc culture is slapping ur melons before u buy them

[hotniatheron]

think i’ll rewatch chef’s table, feel like crying about food rn 

[floatingbook]

Exploration list #6

Some things to read, watch or listen to, and then ponder.

On writing in the age of Internet, by Katy Waldman.

These snippets of wisdom, by Mashama Bailey.

This panel of Canadian women discussing how to create feminist agitation (of note, the blog of Claire Heuchan).

“Born to be eaten”, by Eva Holland.

Jia Tolentino discussing writing.

Activism as ethical consumerism: a review by Dani Ahrens.