Black Culinary History Community

Please send your questionaire responses to:

chefkhaleel.faheemuddeen6@gmail.com

InterviewQuestionsBlackChefsProject.doc 

Greetings Chefs, Cooks & Culinarians! It's been a while I've been busy researching my book project. A big thanks to Therese and David B. for sending me responses to the questionaire that I posted this past winter. Based upon their feedback I have updated the questionaire. Please please help a brother chef out, your feedback is vital to the completion of a critical chapter in my book. I will craft your responses into the text. If you would like to remain anonymous just let me…

   Chefs today are very occupied with fame. This take the form of TV appearances and so many things that take them away from the kitchen and from food. It also takes them away from the thing that got most of us where we are, following a chef that they admire; a chef that took the time to train, cultivate and pass their passion on to them. I feel the result that this is having is that, especially here in the United States, our food has no direction. It's flashy with no substance and no heart…

Greetings Chefs & Culinarians,

I'm currently writing a book surrounding the history of black chefs and culinarians. I'm inviting all of you to share your experiences as chefs, culinarians and foodservice managers with me by completing the the interview form that I have linked below. Please complete the interview and email it to me at chefkhaleel.faheemuddeen6@gmail.com. I'll use this research material…