The Making of a Chicago Master Chef And Chicago’s Food Evolution

Chefs Michael and Susan Maddox

Presented by Chef Michael Maddox
Former Chef/Partner Le Titi de Paris
Chef Instructor at College of DuPage

‘Joy of Michael’s Cooking,’ by Cynthia Clampitt

What shapes a master chef, especially a chef who has been a key ingredient in Chicago’s evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes on the many culinary influences in his life, from growing up in a farming community in Illinois, to collaborating with celebrated Chicago chefs like Jean Banchet, Didier Durand, Pierre Pollin and Michael Lachowicz — not to mention his stints working under esteemed chefs in France. Continue reading

St. Chrys’ Table: Birth of a Community Cookbook

Book cover watercolor by Jonathan Boyer

Culinary Historians member Libbet Richter
will interview team members:
Jonathan Boyer, Isabel Carpenter, McLaurin Files, and Janet Russo

Birth of a Cookbook in Classic Chicago Magazine

During the first summer of COVID-19, the Women of St. Chrysostom’s (WOSC), a fellowship group at an Episcopal church on Chicago’s north side, talked about ways to connect and build community. Creating a cookbook was decided to be the ideal pursuit. Continue reading

Black Women in the Kitchen

Presented by Dr. Sephira Bailey Shuttlesworth

Grandmama’s Hot Water Cornbread
Mama Mary’s Blackberry Cobbler
Squash & Onion Medley

A note from Scott Warner, President, Culinary Historians of Chicago:

This past fall I had the joy of attending the International Association of Culinary Professionals Annual Conference held in Birmingham, Alabama. The conference offered a buffet of glorious foodwriters and speakers, all accessible and sharing. Continue reading