Very pleased to report my upcoming visit to the Culinary Institute of America this week! Click on this: http://enthusiasts.ciachef.edu/dooley-lecture-series/ to learn more!
Clarissa with my Rabbit Fricassee
The subject of the talk is becoming an 18th and 19th century Black chef. I’ll be giving an in depth presentation on my cooking process and how being a 21st century person informs my work replicating the past. From gathering to preserving, fishing to making the fire, I’ll tell the story of my one man anachronistic cooking school and the people and places that have informed that journey.
