Inclusion in the Culinary World: The Narrative of Being a Black Chef, featuring Chef Bentley, currently a Chef Takeover at Dovecote and owner of Bentley Bites


September 30, 2018




Food for Thought Stage

School of Food offers interactive and educational programming for cooking enthusiasts, food entrepreneurs, and everyone in between. We foster a food learning environment that empowers people with the skills, knowledge and experience to make their mark in the kitchen — and on the world.

Chef Bentley will prepare the Sorghum-Brined Chicken recipe from The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty.  In October, the Chef Bentley will host a Soul Food Experience at School of Food, so audience members will all receive a discount code to join the chefs in a class at a later date, in addition to sampling some delicious grub!

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