Quote

Many of the master chefs in the South, both the upper South as well as the deep South, were blacks and many of those people came here to Washington, D.C., and opened up establishments. Very, very few of them have survived. But they certainly were very prominent.

— Ed Smith

Sentiment: POSITIVE

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✓Similar Perspectives

My grandfather was a great chef.

— Douglas Booth

I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

— Daniel Boulud

I grew up in Harlem. My grandmother was one of the best cooks around, but the first thing she did on Sunday mornings when she started cooking a daylong meal was to take a big block of lard from the back of the refrigerator and throw it into the pan. I know how Hispanics buy their food, and it is not always nutritious.

— Richard Carmona

I get so tickled when that pilot happens to be an African American because I rarely see that. The same is true when I go to find restaurants. I mean, most places I go, I kind of have some idea who the chef is, which is why I want to go.

— Marcus Samuelsson

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.

— Cat Cora

I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.

— Marcus Samuelsson

I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.

— Daniel Boulud

Until Lee Elder, the only blacks at the Masters were caddies or waiters. To ask a black man what he feels about the traditions of the Masters is like asking him how he feels about his forefathers who were slaves.

— Calvin Peete

Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.

— Kimberly Schlapman

Chefs are leaders in their own little world.

— Eric Ripert

✗Opposing Perspectives

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