Cooking With Adrienne Cheatham, Marcus Samuelsson, and David Breslin
Fri, Feb 26, 2021
5 pm
Marcus Samuelsson. Photograph by Mike Schwar
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During this special event for Whitney members, chef Marcus Samuelsson, chef Adrienne Cheatham, and David Breslin, the Whitney's DeMartini Family Curator and Director of Curatorial Initiatives, will highlight recipes and stories featured in Samuelsson’s cookbook The Rise: Black Cooks and the Soul of American Food. Join us for deep dives into both the well-known and unexpected connections among Black artists and chefs, and follow along as Cheatham and Samuelsson prepare a meal. Adam D. Weinberg, the Museum's Alice Pratt Brown Director, will provide a welcome and introduction at the beginning of the program.
Adrienne Cheatham grew up in the kitchens and dining rooms of the restaurants her mother managed in Chicago. Highlights of her career include serving as executive sous chef at Le Bernardin, and executive chef at Red Rooster under chef Marcus Samuelsson. She launched the SundayBest pop-up series in 2017 and is currently working on her first cookbook at home in Harlem.
Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P and Red Rooster Overtown in Miami. He was the youngest person to ever receive a three-star review from The New York Times and has won multiple James Beard Foundation Awards. His podcast, “This Moment” with Swedish rapper Timbuktu, is out now.
David Breslin has been a member of the Whitney's curatorial team since 2016. His past projects at the Museum include An Incomplete History of Protest: Selections from the Whitney's Collection, 1940–2017, David Wojnarowicz: History Keeps Me Awake at Night, and Spilling Over: Painting Color in the 1960s. Currently he is co-curating the 2022 Whitney Biennial with Adrienne Edwards.
