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Jackie Gordon

Appears in
Toques in Black: The Extraordinary Diversity of Black Chefs

By Battman

Published 2019

  • About
My rich food history began before I was ever born. My father met my mother in a home for unwed mothers. My Russian-Italian-Jewish mom was disowned by her family for getting pregnant by a black man. My Jamaican father’s reason for being there is another story. His parents embraced my mom, Bernice, as if she was their own daughter. Despite our ragged roots, the thread that my parents and their parents shared was an absolute love and reverence for delicious food.

My great grandmother cooked her way to America from Jamaica by feeding the men who built the Panama Canal. Her daughter, my Grandma Maude, cooked legendary meals in her tiny Harlem kitchen for so many people she had to borrow the neighbors’ apartments to seat all of her guests, all of whom got food to take home for the next day. My grandfather, Marcus, cooked for the airlines when they had kitchens on planes where he specialized in roasting meats. They exposed me to a dazzling array of international foods. My father Marcus Jr. is a great cook and a food fanatic like me.

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