Dinner & Discussion Featuring
Chef Derrick Walker
In June 2024, the National Juneteenth Museum celebrated Juneteenth through the fifth and final edition of our Dinner and Discussion series, featuring the culinary talents of Chef Derrick Walker. This special Juneteenth session included a screening of the Netflix series "High on the Hog," which explores the rich history and evolution of African American cuisine from its roots to the present day.
Following the viewing, a captivating conversation was led by NJM Board Member Deah Berry Mitchell, a cultural historian and author of "Cornbread & Collard Greens: How West African Cuisine & Slavery Influenced Soul Food."
All Dinner & Discussion events were held for the Historical Southside Neighborhood Association and community members at the Southside Community Center. Additionally, we had the pleasure of featuring Chef Mia Moss of Fort Worth's cafe Black Coffee to provide beverages at all events in the series.
About Chef Walker
Derrick Walker’s love for cooking slow-smoked barbeque started with his grandfather. When he was 12, Derrick’s grandfather began teaching him the basics such as trimming meat, fire starting and management, and wrapping meat. From there, the rest is history. Derrick attended The Art Institute of Dallas and then became the Executive Chef throughout the Baylor Healthcare System. Now, he owns his own shop called: Smoke-a-holics.