synopsis

"The men and women who make up this prestigious circle of chefs are all primarily self-taught rather than formally trained. Almost without exception, they began their professional careers as dishwashers. Along the way, they received help, guidance, and assistance (we tutored if you will) from other professionals who, like them, also lacked formal training. In this sense, they are proud heirs to the rich legacy of Creole cuisine they have inherited from black professional cooks. And it is certainly to their credit that they have perfected the art of Creole cooking in almost complete anonymity and frequently in a hostile environment.”

Inspired by the book Creole Feast: 15 Master Chefs of New Orleans Reveal Their  Secrets by Nathaniel Burton and Dr. Rudy Lombard (1978), Hands in the Pot celebrates the historical culinary and cultural legacy of black chefs, the cooks who are fundamental to restaurant kitchens, and food service workers. Until now, this book has been one of the few collections exploring and consecrating the centuries-old history of Creole cuisine. We are building on this legacy by telling the stories of New Orleans chefs and cooks, which come to life in the film as they share their passion for and dedication to Creole cuisine.

Much has changed since Mr. Burton and Dr. Lombard published their book, and much still hasn’t. Chefs, cooks, and food service workers are now heralded as “essential,” but still struggle to keep restaurant doors open and sustain themselves and their families on low wages. Creole Feasts follows chefs, line cooks, and other back-of-the-house workers, including both seasoned professionals and younger cooks, as they balance honoring the traditions of their elders, and charting a new path. These stories are grounded, both explicitly and implicitly, in a history that has too often been excluded. Over the course of the film, a portrait emerges of the past, present, and future of one of the most distinct cuisines in this country and the world.