Award winning chef and author Bryant Terry will be on hand for a pair of appearances on Thursday, April 14, 2016. From 11 a.m., to 12 p.m., in Dillard University’s Georges Auditorium, Chef Terry will offer a free lecture for the University community and the public. Later that evening, he will share recipes from his cookbooks, from 6 to 8 p.m., in the Dillard University Ray Charles Program Center, in Room 112 of the Professional Schools and Sciences Building.
The cooking demo is $10 for the public and free for the Dillard community. Parking is available on campus. Terry was tapped by The Dillard University Ray Charles Program in African-American Material Culture in partnership with the Center for First Year Experience as a speaker for the Dr. Rudy Joseph Lombard Lecture Series.
Terry, a graduate of Xavier University, is a 2015 James Beard Foundation Leadership Award-winning chef, TED talk speaker, educator, and author who’s renowned for his activism around creating a healthy, just, and sustainable food system. He is currently the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. Terry’s work has been featured in The New York Times, The Washington Post, The San Francisco Chronicle, and All Things Considered, among many other publications.
Terry’s fourth book, Afro-Vegan, was published by Ten Speed Press/Random House April 2014. Just two months after publication, Afro-Vegan was named by Amazon.com one of the best cookbooks of 2014.
About the Dr. Rudy Joseph Lombard Lecture Series
The late Dr. Rudy Lombard was a civil rights leader, an oral historian and the co-author of “Creole Feast: 15 Master Chefs of New Orleans Reveal Their Secrets.” The book was first published in 1978, and was edited by Toni Morrison. The lecture series began in the fall of 2014, with a lecture by Dr. Howard Conyers, a NASA rocket scientist and a pitmaster. The series is an opportunity to carry on Dr. Lombard’s legacy and his work that highlighted contributions of African American chefs in New Orleans and the south to the culinary repertoire. Moreover, the mission is to engage the Dillard campus and the New Orleans community to learn more about African American foodways, both past and present. To date other lecturers have been invited such as Michael Twitty, Edie Mukiibi and Vance Vaucresson.