The Kitchen Cabinet

The advisory board for Smithsonian Food History programs and collections

About | Current Members


ABOUT

To shape and expand its research, collections, programs and exhibitions related to food, agriculture and beverage history, the National Museum of American History established the Kitchen Cabinet, an advisory board made up of leaders in food scholarship, culinary history and food-related business in America.

 


CURRENT MEMBERS

Sileshi Alifom
Owner/Operator, DAS Ethiopian Cuisine

Melanie Asher
CEO, Founder, and Master Distiller, Macchu Pisco 

Mary Bacarella
Executive Director, Pike Place Market Preservation and Development Authority 

Dr. Warren Belasco
Food Historian, University of Maryland, Baltimore County 

Lydia Botham
Executive Director, Land O’Lakes Foundation

Lynne Breaux
Hospitality Industry Consultant and former President, Restaurant Association Metropolitan Washington (2001-2012)

Warren Brown
Cookbook Author, Food Television Host, Founder of CakeLove

Joanne Chang
Pastry Chef/Owner, Flour Bakery

Llewellyn Correia
Regional Executive Chef, Wegmans Food Markets

Darrell Corti
Corti Brothers, Sacramento, CA

Neil Dahlstrom 
Manager, Corporate History & Archives, John Deere 

Michael Dellar
Co-founder Lark Creek Restaurant Group, Principal One Market Restaurant, San Francisco

Jim Dodge
Director of Specialty Culinary Programs, Bon Appétit Management Company

Geoffrey Drummond
Executive Director of Food Lab, Stony Brook Southampton

Darra Goldstein
Wilcox B. and Harriet M. Adsit Professor of Russian, Emerita, Williams College

Jessica B. Harris, Ph.D. Food Historian
Queens College/CUNY

Anthony Hesselius 
Vice President & Publicist, Linda Roth Associates, Inc. 

Pati Jinich
Chef, Host of Pati’s Mexican Table

Kim Jordan
Co-Founder and Executive Chair, Board of Directors, New Belgium Brewing Company

Ris Lacoste
Chef/Owner of RIS, Washington, DC

Ilyse Fishman Lerner
Former CEO, On Rye

Linda Lovejoy
Community Relations Manager, Wegmans Food Markets

Doug Margerum
Owner/Director of Winemaking at Margerum Wines

Joan Nathan
Author and Director, Martha's Table

Alexandra Nemerov
Curatorial Associate, Glenstone 

Libby H. O’Connell
Cultural Historian 

Linda Novick O’Keefe
Founding Chief Executive Officer, Common Threads

Molly O’Neill
Author, Founder of cookNscribble, Founder and Creative Director The Longhouse Food Revival

Maricel Presilla, Ph.D.
Chef, Culinary Historian, and Author 

Todd Schulkin
Executive Director, The Julia Child Foundation for Gastronomy and the Culinary Arts

Eric W. Spivey
Chairman, The Julia Child Foundation for Gastronomy and the Culinary Arts

Tanya Wenman Steel
CEO, Cooking Up Big Dreams and Tanya Wenman Steel LLC  ‎

Vincent Szwajkowski 
Senior Director, Global Brand Strategy, Hilton Worldwide

Julia Turshen
Cookbook Author

Susan Westmoreland
Food Director, Good Housekeeping

Izabela Wojcik
Director of House Programming, James Beard Foundation

Grace Young
Culinary Historian and Author

From Our Blog

Multiple layer cake
The women of Smith Island are known for creating multilayered cakes for church suppers, fundraisers, and other community events. After gaining attention over the years, in 2006, Smith Island cake was named the official dessert of Maryland.
Chef adding spice to a dish of food
Like okra slime in a bowl of gumbo, questions about Southern food swirled around the minds of the Smithsonian Food History Team as we focused on this year's annual theme.
See more blog posts