JAMES HEMINGS (b. 1765): Enslaved American. Student. Culinary Ambassador. Master and Instructor of Both French & American Cuisines. Innovator. Change Agent. Chef. Eyewitness to the Revolutions of TWO Powerhouse Nations —one rising 🇺🇸, one boiling over 🇫🇷—each shaking the bowl of global history—an ocean (and six years) apart…
That’s right, James Hemings who was enslaved by Thomas Jefferson and trained as a chef in France, witnessed the early stages of both the American and French Revolutions —up close, personal, and historic: As head chef at Jefferson’s Paris home—Hôtel de Langeac—James likely began that July 14, 1789 morning preparing the day’s meals for what was then also serving as the American embassy… just as the storming of the Bastille began to unfold…
But let’s pause for a moment to consider how many beloved American food faves we might not know—mainstays like macaroni and cheese, French fries, vanilla ice cream, whipped cream, and crème brûlée (when we’re feeling fancy)—if not for the tireless work, meticulous recipe development, and introductions (and instructions) by Chef James Hemings via Jefferson’s many influential tables ? Keep in mind that he also trained countless other culinary professionals of that era to recreate and carry forth these dishes—no small task in a time before refrigerators, freezers, food processors, ice cream makers, electric mixers, and other modern conveniences so many take for granted today.
Dishes that are all but synonymous with our nation, thanks to a talented, highly skilled, classically trained, young chef who was OWNED by the man who WROTE (as in actually PENNED) the document most associated with freedom in this nation: yes, the Declaration of Independence….
Hungry for more? Want to know more about Thomas Jefferson’s enslaved chef, James Hemings? Definitely check out the fantastic documentary 🎞️ “James Hemings: Ghost in America’s Kitchen (yes, yours truly makes a cameo 😉). You’ll also learn a bit more about James’ Bastille Day connection here in this mini mini vid 🎥 i once made for IG 👀…
I’m proud to be the co-founder of the James Hemings Society—an idea begat by the founder and visionary Chef Ashbell McElveen , the foremost living expert on James Hemings’ life in France. Along with others equally committed to the cause, we established the nonprofit over a decade ago to honor and amplify James’ lasting legacy. We built it painstakingly—and at great personal and financial cost. Like many Black-led initiatives past and present, it was fueled by uncompensated labor, purpose-driven sacrifice, and a determination to carve space for truth-telling — all without generational wealth (legally and historically denied — by design) or access to deep pockets to fulfill fundraising goals. For me and others, that meant years of hope-filled work — often at the expense of generating sustainable personal income for ourselves, rest, nor traditional professional advancement. Though the organization is not currently active, due to those same financial constraints, the foundation we laid significantly helped usher in today’s growing recognition of Hemings’ impact—and made space for deeper conversations about Black culinary lineage, excellence, and the continued efforts to end its ongoing attempted erasure.
THAT SAID: Please do Join my Patreon community (and if you’re already a member, explore options for even more intel and updates!). Take advantage of the many ways to get the full story. Interact with me directly (and meet some of my colleagues too). Ask your burning—or icy cold—questions about your favorite food and drink history & culture topics… and people like James.
Expand both your mind and your heart as you gain deeper understanding—and greater appreciation—for your own and others’ cultures, ancestors, and the people who’ve shaped this vast, diverse American table. Choosing not to know—especially when so much has been systemically withheld—is part of the divide many in power prefer. Choose inclusive intel over ignorance. Join me in being an ambassador for what you (WE!) believe in.
New James NEWS in 2025!: I’m exploring behind-the-scenes insight and commentary on the acclaimed new Apple TV+ Series “Carême”—a French-language historical drama which debuted in Spring 2025 about Antonin Carême (b. 1784 in Paris—the same summer James Hemings arrived to train, work, and excel for years in the prestigious historic kitchens Carême would one day famously command.) …. who was dubbed by many to be the world’s first celebrity chef. While viewing I am spotlighting the under-examined, not previously discussed (to my knowledge) critical connections between Carême’s and James Hemings’ culinary careers in the noble kitchens of pre-Revolutionary and Napoleonic France. Stay tuned for upcoming Patreon post in progress exploring burning questions I now have including:
Did Carême know of James Hemings? Could he have heard stories of an impressive American chef—an enslaved Black culinary professional—who excelled at and mastered French cuisine in Paris during the dawn of the French Revolution?”…
What if James Hemings didn’t just study French cuisine… but helped also SHAPE it — and for the better too?! Long before French culinary techniques, preparations, systems, sauces and such were codified and canonized as the global gold standard by chefs like Carême and Escoffier— that came to define haute cuisine and eventurally set the standard for culinary excellence worldwide.
James egacy reverberates through time—shaping the very soil of American cuisine, and most certainly inspiring greats like Chef Edna Lewis, born nearly 150 years later (on the same April day as Thomas Jefferson no less!) in a neighboring Virginia county — historically linked to Madison, Jefferson’s ___
Now’s a good time to explore his influence in the opposite direction—how James Hemings may have shaped the very traditions that chefs like Carême and Escoffier would later codify and claim—ultimately influencing cuisines the world over, forever.
I look forward to continuing the convo with you there! The Patreon link is above (see “Join”), but here it is again for anyone who’s old-school (no judgment!) : https://www.patreon.com/thefoodgriot/membership
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Special shoutout to my contemporary American chef colleague born on Bastille Day—nearly two centuries after James Hemings witnessed it all take shape: Cheers to you on your birthday, Tanya Holland!
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