Marcus Samuelsson’s ‘The Rise’ breaks Black food stereotypes

To fully understand the complexity of Blackness, a good place to start is food, Marcus…

To fully understand the complexity of Blackness, a good place to start is food, Marcus Samuelsson says.

The Ethiopian-born, Sweden-raised, Harlem-based chef has teamed up with co-writer Osayi Endolyn and a pair of recipe developers, Yewande Komolafe and Tamie Cook, to publish “The Rise: Black Cooks and the Soul of American Food.” 

The book profiles dozens of culinary professionals who are shaping the future of Black food in America, including Tavel Bristol-Joseph, the award-winning chef behind Emmer & Rye, Hestia, Kalimotxo and TLV in Austin.

Austin chef Tavel Bristol-Joseph, who is from Guyana, makes food influenced by his travels and experience in culinary school.

Bristol-Joseph, who was named a Food & Wine Best New Chef last year, grew up climbing coconut trees in his native Guayana, but he says his cooking is equally as inspired by his travels around the world. 

“If you’re being true as a chef or creator, you are influenced by everything you’ve experienced in your life,” Bristol-Joseph says. “I don’t want to put myself in a box and say I’m only doing Caribbean food. I want to be true to myself and the guests and say, ‘Hey, I remember walking in Japan, and I had this food at this stall.’ How do I bring that into my restaurant? How do I create and be inspired by that?”