When you think of African American chefs in Chicago, who comes to mind? What about Black-owned restaurants? Still wondering? If you take a look at a Zagats or Michelin list, nominees for the James Beard awards or the lineup of many upscale food festivals in Chicago, you won’t find many African-American chefs or African-American owned restaurants. Why? Are Black culinary students few and far between? Are Black chefs not getting the same opportunities as others? The reasons are varied. However, over the years there have been efforts to increase the numbers. Here to discuss are Food and Drink Writer Audarshia Townsend; Chef David Blackmon, the program director for Chicago Public Schools’ Career Technical Education Culinary Arts Program; and Chef Julius Russell, executive chef for Tale of 2 Chefs.