The history of American culinary achievement cannot be written without acknowledging the specific enslaved people whose skills, creativity, and labour produced it. Two figures in particular represent the full scope of what was demanded of and achieved by enslaved cooks at the highest level of American society — James Hemings, who trained as a chef in Paris under Jefferson's supervision, and Hercules, Washington's cook at Philadelphia and Mount Vernon, who was acknowledged by contemporaries as one of the finest cooks in America.
The named enslaved cooks who shaped American culinary history.
AFRICA TO AMERICA — SLAVE TRADE CULINARY ROUTES: DEEP CONTINUATION