Kevin Mitchell - Chef Instructor, Culinary Institute of Charleston

Kevin Mitchell is the first African American chef instructor at the Culinary Institute of Charleston in South Carolina. He has culinary arts degrees in occupational studies and management from the Culinary Institute of America and a master's degree in southern studies from the University of Mississippi, where he studied Southern foodways, the preservation of Southern ingredients, and the history of African Americans in the culinary arts. In 2020 Mitchell was named a South Carolina Chef Ambassador.

Most popular

Okra Tomato Fritters

Hoppin’ John Fritters

Catfish and Crab Stew

Roasted Pumpkin Soup with Cardamom Crème Fraiche & Prosciutto Cracklings

Features & Stories

Southern US cooking

Southern US cooking

We caught up with Kevin Mitchell and David S Shields, authors of Taste the State (newly added to ckbk) to hear more about he history and significance of the ingredients and dishes at the heart of the cooking of South Carolina, and to discuss the food culture in the Southern US more generally.

Kevin's favorite cookbooks

A Taste of Heritage: The New African-American Cuisine

A Taste of Heritage: The New African-American Cuisine

Joe Randall and Toni Tipton-Martin

This is one of the great books that features some of the most talented black chefs in the country. Chef Randall has been a mentor of mine since my early days as a student at the Culinary Institute of America.

The Taste of Country Cooking

The Taste of Country Cooking

You can never go wrong with a book by Edna Lewis.

What Mrs. Fisher Knows About Old Southern Cooking: Also Soups, Pickles, Preserves, etc.

What Mrs. Fisher Knows About Old Southern Cooking: Also Soups, Pickles, Preserves, etc.

One of the first African American cookbooks.

The Elements of Taste

The Elements of Taste

Peter Kaminsky and Gray Kunz

The Africa Cookbook: Tastes of a Continent

The Africa Cookbook: Tastes of a Continent

Jessica B. Harris

Gullah Cuisine: By Land and by Sea

Gullah Cuisine: By Land and by Sea

I ran a test kitchen for all the recipes in this book. This was my introduction to the beautiful food of the Gullah Culture.

Jean-Louis: Cooking with the Seasons

Jean-Louis: Cooking with the Seasons

Jean-Louis Palladin

Toques in Black: The Extraordinary Diversity of Black Chefs

Toques in Black: The Extraordinary Diversity of Black Chefs

An assembling of recipes and stories from 101 Black Chefs from across the country.

The Professional Chef

The Professional Chef

Culinary Institute of America

Cooking with Patrick Clark: A Tribute to the Man and His Cuisine

Cooking with Patrick Clark: A Tribute to the Man and His Cuisine

Charlie Trotter

Creole Feast: 15 Master Chefs of New Orleans Reveal Their Secrets

Creole Feast: 15 Master Chefs of New Orleans Reveal Their Secrets

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