Otis Gray, an investigative reporter, delves into the life of James Hemings, an enslaved chef who transformed American cuisine. They explore Hemings' time at Monticello, his groundbreaking culinary training in Paris, and his influence on iconic dishes. The discussion highlights the gaps in historical records revealing Hemings' challenges and aspirations, his pivotal choices regarding freedom in France, and the intersection of culinary skills with America's complex history. Gray's journey uncovers a silenced legacy that shaped the nation’s food culture.
