I started Black Culinary History in 2008 to do my part in preserving and paying homage to our collective Black culinary heritage and to directly challenge the pervasive and misguided narratives that exclude media coverage of Black chefs. Through storytelling, preservation, and archiving I hope that this site becomes a living history lesson for generations to come.

Black chefs are the beneficiaries of a rich heritage steeped in professional cooking, and it is that birthright we honor. Black people from all over the African diaspora have come here, by force and by choice, since the birth of this nation and literally built what we call American cuisine. There are amazing, diverse, and talented Black food folks who are brilliant writers, historians, chefs, educators, farmers, winemakers, mixologists, and activists. This site endeavors to showcase all of these facets of our work, in all our glory. 

Black people from all over the African diaspora have come here, by force and by choice, since the birth of this nation and literally built what we call American cuisine.

- Thérèse Nelson

Most importantly, I want Black Culinary History to serve as a point of inspiration and aspiration for Black folks—especially the next generation—who are interested in this work. From using the resources on this site to connecting with mentors, Black Culinary History is a blueprint to set the tone for the remarkable careers that will carry the culinary baton for years to come. 

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