Lena Richard was a chef of Creole cuisine from New Orleans, famous for her shrimp bisque and spicy chicken gumbo. She not only had a cooking school, a cookbook, several restaurants and even a frozen food line (unusual for the 1940s), but she was also one of the first American women to have her own cooking show. Richard "is one of the most profound American women in history," says Zella Parmer of Dillard University in New Orleans, Louisiana. "It's so much we can learn from Lena Richard." This podcast episode explores Richard's early days as a domestic for a wealthy white family, to her turn as a student at the prestigious Fannie Farmer school in Boston, to her eventual reign as New Orleans' star chef.

Far from resting on her laurels, Richard established a cooking school in New Orleans designed to give Black chefs like herself the training and the credentialing to command higher wages. Just as she was truly achieving superstardom, Richard's life was tragically cut short. "We don't really know how far Lena would have gone with everything that she had done, but I imagine had she lived longer, more people would know her story," says Ashley Rose Young, a historian at the Smithsonian and Library of Congress.

The episode also features Chef Dee Lavigne of the Deelightful Roux School of Cooking, only the second Black woman after Richard to open a cooking school in New Orleans.

(Image credit: Hand-tinted portrait of Lena Richards, via Newcomb Archives and Vorhoff Collection, Newcomb Institute, Tulane University. 2018 copyright by Tulane University. All rights reserved.)