Culinary News from The Culinary Institute of America

CIA Hosts Black History Month Discussion of African-American Chefs

Hyde Park, NY – A month-long series of events at The Culinary Institute of America in honor of Black History Month culminates with a pair of panel discussions open to the public on Tuesday, February 27. “The Past, Present, and Future of African-American Chefs” will be held at both 10 a.m. and 2 p.m. in the Danny Kaye Theatre on the CIA’s Hyde Park campus. All are welcome and admission is free.

The panel features Adrian Miller, author of The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas; CIA alumna Roshara Sanders, winner of the 2017 Faces of Diversity Award from the National Restaurant Association; and CIA alumnus Brandon Walker, executive chef and owner of Essie’s restaurant in Poughkeepsie, NY.

Mr. Miller’s book was a 2018 NAACP Image Award Finalist for Outstanding Literary Work, Nonfiction. He won a James Beard Foundation Award for his earlier book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.

Topics that Miller, Sanders, and Walker plan to address include:

  • The historical culinary contributions of African-American chefs
  • Professional development for chefs of color
  • Minority entrepreneurship strategies
  • Answering the question, “Where are all the black chefs?”

While admission is free, seating is first-come, first-served. The discussion, along with other events for CIA students being held throughout February in celebration of Black History Month, is sponsored by the college’s Diversity Council.

Photo Caption and Hi-Res Image:

CIA graduate Brandon Walker, chef/owner of Essie’s Restaurant in Poughkeepsie, NY, will be one of the panelists participating in a discussion about African-American chefs at The Culinary Institute of America on February 27, 2018 in honor of Black History Month. (Photo credit: CIA/Phil Miller)
View hi-res image >

Media Contact:

Jeff Levine
Communications Writer

About The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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