Cooking to the President’s Taste: Asian Chefs in the White House

Two-time James Beard Award-winning author, speaker and culinary historian Adrian Miller has told the stories of Black barbecuers, pitmasters and restaurateurs (Black Smoke) to tracing the lineage of African American chefs in the White House (The President's Kitchen Cabinet). Last year, Miller continued to detail the stories of those who cooked for our First Families, honing in on Asian chefs with roots in China, Japan, the Philippines, South Korea, and Thailand. Working alongside Deborah Chang, the two detail the stories and recipes of Asian chefs in their latest book, Asian Heritage Chefs in White House History: Cooking to the President’s Taste. 

On April 23, Miller and Chang will be at The Museum of Food and Drink (MOFAD) to discuss their award-winning book. The conversation will give insight into the stories of chefs who have cooked for the president—whether it be at the White House kitchen or on presidential yachts—and how their work helped to define American cuisine on a national scale. The evening will be moderated by Ernabel Demillo from CUNY-TV. 

Tickets are $25; $50 for a bundled ticket with the book. Reserve your ticket here.