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A History of Southern Food with Chef Kevin Mitchell

Conversations around southern food have been met with passion and debate. Oftentimes, the holders of these traditions are overlooked. Chef Kevin Mitchell, C.E.C, C.F.S.E, M.A, examines the stories of the freed and enslaved Black cooks from Charleston, who, through their skill, created the authentic cuisine still alive today. In this session, you will discover the lives of some of the greatest black caterers of Charleston and explore some of the most important ingredients, such as Carolina Gold Rice, that play a vital part in the story of Southern food, ingredients that still today show how deep the African influence is on Southern food.

Chef Kevin Mitchell is a Nathalie Dupree Graduate Fellow of the Southern Foodways Alliance and became the first African American Chef Instructor at the Culinary Institute of Charleston in 2008. He is a 2020 South Carolina Chef Ambassador (read that article to learn more about Kevin!) and currently serves on the Slow Food USA board of directors. 
Read about Kevin’s re-creation of Nat Fuller’s Feast and this Op Ed on From Black Hands to White Mouths. Find links to more articles and also where to get some of the ingredients Kevin talked about in his session! — like Carolina Gold Rice, Sea Island Red Peas, Benne Seed Oil and Fonio to bring this important story alive in your own kitchen.

Follow Kevin on Instagram and Facebook @chefscholar.

Kevin Mitchell’s Recommended Reading List