Nationally-renowned Chef Tunde Wey will visit International Cusine class on Apr. 17

Academics, Community, Food

Apr 12, 2024

Chef Tunde Wey - Photo by Jonathan Peterson from Taft Museum — Chef Tunde Wey (Photo by Jonathan Peterson from taftmuseum.org)

Students in Cincinnati State’s International Cuisine class (CUL 210) will welcome guest Chef Tunde Wey on Wednesday, April 17, from 9 to 10 a.m., in the International Kitchen (ATLC 010).

Chef Wey is the 2024 Duncanson Artist-in-Residence at the Taft Museum and is well-known in the food industry. National media features about Chef Wey include a New York Times article on “16 Black Chefs Changing Food in America” as well as coverage in GQ magazine and on NPR.

Chef Wey also was recognized by Time magazine in 2019 as a “Next Generation Leader.”

During his Cincinnati State visit, Chef Wey will discuss the Cajun and Creole cuisines of Louisiana along with some of the culinary traditions of his birth country, Nigeria.

Faculty and staff members who would like to attend Chef Wey’s presentation should contact Chef Grace Yek at grace.yek@cincinnatistate.edu.