Toques in Black: 101 Black Chefs in America - New Cookbook Features New Jersey's Chef Jesse Jones

Black chefs are rare in the fine-dining world. In his decades of work in New Jersey, Chef Jesse Jones often was the only Black man in the kitchen. “I didn’t see a lot of people of color doing big things in restaurants.”

Today Jones, and his lamb recipe, are featured in Toques in Black: 101 Black Chefs in America, published late last year by The Chefs Connection. The book features the stories and recipes of chefs across the nation—”from chicken and waffles to foie gras brûlée”—and showcases beautiful photographs by Alan Batt, the photographer known as Battman.

For Jones, who takes seriously his work as a community role model, the book offers a powerful and inspirational message to any young person interested in a culinary career. “They can see what Black chefs are doing for the world.” The book comes at a perfect time, Jones says, and offers a celebration of success, highlighting Black chefs who are running multiple restaurants, who are experts in pastry and sauces, who are redefining American cuisine.

New Jersey's Chef Jesse Jones

The celebration is a long time coming, says Jones. “We just want to be able to sit at the table, and just belong.”

Jones is an award-winning chef who often combines the comforting recipes of his Southern childhood with French culinary technique. Jones, who lives in Maplewood, is also that guy in the neighborhood who delivers a warm, freshly baked cake to his friends when they are down— because that’s what his grandmother did.

Proceeds from book sales will help educate young chefs from minority communities. Webinars featuring chefs in the book are available online; for more information, visit the Facebook page of The Chef’s Connection.