Jessica B. Harris

Jessica B. Harris was born in New York City in 1948. As a scholar and historian, she devoted her career to exploring the culinary traditions of the African diaspora. Her research led her across continents, documenting how African ingredients, techniques, and flavors influenced cuisines in the Americas. She authored “High on the Hog: A Culinary Journey from Africa to America,” a groundbreaking book that investigated the profound connections between food and Black history. The book’s success resulted in a Netflix adaptation, further solidifying her impact in sharing these stories with a broader audience.

In addition to her role as an author, Harris spent decades as a professor at Queens College, educating students about food history and culture. She has written 12 cookbooks, each highlighting the global influence of African cuisine. Her meticulous research and storytelling have established her as a leading authority on the topic, earning her a James Beard Lifetime Achievement Award. More than just preserving history, Harris’s work reframes the conversation around Black culinary contributions, ensuring they receive the acknowledgment they deserve. Her influence continues to inspire chefs, historians, and food enthusiasts alike.

Gabriela Cámara

Gabriela Cámara was born in Chihuahua City, Mexico, and raised in Tepoztlán, where she developed a profound appreciation for her country’s culinary traditions. In 1998, she opened Contramar in Mexico City, a seafood restaurant that quickly earned a reputation for its fresh ingredients and bold flavors. The restaurant’s signature dish, tuna tostadas, became a defining example of Cámara’s ability to elevate simple ingredients with exceptional technique. In 2015, she expanded her influence by opening Cala in San Francisco, blending Mexican flavors with California’s seasonal produce.

Cámara’s impact goes beyond her restaurants. She has been a vocal advocate for sustainability, fair labor practices, and food policy reform. In 2019, she was appointed to the Mexican government’s food policy council, where she advises on initiatives related to agriculture and sustainability. Her cookbook, My Mexico City Kitchen, provides a glimpse into her culinary philosophy, blending traditional recipes with modern approaches. Recognized as one of Time Magazine’s 100 most influential people of 2020, Cámara continues to shape the global perception of Mexican cuisine.

Alice Waters

Alice Waters was born in 1944 in Chatham, New Jersey. After studying in France, she fell in love with the country’s markets and small farms, which inspired her to bring those same values to American dining. In 1971, she opened Chez Panisse in Berkeley, California, a restaurant that prioritized seasonal, organic ingredients sourced from local farmers. At a time when processed and industrialized food was becoming the norm, Waters’s commitment to fresh, high-quality ingredients ignited a movement. Chez Panisse became a cornerstone of the farm-to-table philosophy, influencing countless chefs and restaurateurs.

Beyond the restaurant, Waters has been a dedicated advocate for food education. She founded the Edible Schoolyard Project, an initiative that integrates gardening and cooking into school curriculums to teach children about nutrition and sustainability. Her influence has extended to policy, advising individuals like Michelle Obama on school lunch programs and healthy eating initiatives. Through her writing, activism, and decades of work in the food industry, Waters has reshaped the way Americans think about food, proving that sourcing and sustainability are just as important as flavor.