Hope & Wellness 's Podcast

Chef Jerome Grant is currently the executive chef of the Smithsonian National Museum of African American History. During our interview, he was the executive chef of Mitsitam Cafe in the National Museum of the American Indian. Chef Grant's road to the Mitsitam Cafe began in Maryland, with stops in Pennsylvania, Oklahoma and St. Croix, and the influence of Jamaican , Native American and French cuisines. At Mitsitam Cafe, Chef Grant sources ingredients such as wild rice, chocolate, bison and wild elk to feed over 500,000 museum visitors authentic Native American dishes, and, just as importantly, support Native American tribes and small business owners. Whether preparing spiny lobster in St. Croix or bison, the national mammal of the US, in Washington, DC , Chef Grant understands food as the cultural heritage that both distinguishes and connects all of us .