Thursday, April 23, 2026
Cooking to the President's Taste: Asian Chefs in White House History
Join us for a special evening with Adrian Miller and Deborah Chang in celebration of their award-winning book, Asian Heritage Chefs in White House History: Cooking to the President’s Taste. Chefs cooking for the president — in the White House kitchen, for state dinners, on presidential yachts, and at Camp David — help define American cuisine on a national scale. Asian Heritage chefs with roots in China, Japan, the Philippines, South Korea, and Thailand have been cooking for presidents for over a century and continue to do so today.
Learn more about these chefs from Adrian Miller and their recipes, Asian and American, from Deborah Chang at this important conversation.
Special Thanks
Museum of Food and Drink
55 Water Street 2nd floor | Brooklyn, NY 11201
Thursday, April 23, 2026
7 - 9 PM (doors open at 6)
Tickets include access to Street Food City from 6 to 7 PM, bites, and refreshments.
Courtesy of our partner bookseller Kitchen Arts & Letters, copies of Asian Heritage Chefs in White House History: Cooking to the President’s Taste can be pre-purchased for a discount in a ticket bundle and at full price during the program.
Museum of Food and Drink
55 Water Street 2nd floor | Brooklyn, NY 11201
Thursday, April 23, 2026
7 - 9 PM (doors open at 6)
Tickets include access to Street Food City from 6 to 7 PM, bites, and refreshments.
Courtesy of our partner bookseller Kitchen Arts & Letters, copies of Asian Heritage Chefs in White House History: Cooking to the President’s Taste can be pre-purchased for a discount in a ticket bundle and at full price during the program.
Speakers
Adrian Miller
is a food writer and attorney. A two-time James Beard Award winner, his books include Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas and Black Smoke: African Americans and the United States of Barbecue. He received his A.B. in International Relations from Stanford University in 1991, and a JD from the Georgetown University Law Center in 1995. In 2022, he was awarded an honorary doctorate from the Denver Institute for Urban Studies and Adult College. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America and went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. Since 2013, Miller has been the executive director of the Colorado Council of Churches. He is also the co-project director and lead curator for the “Proclaiming Colorado’s Black History” exhibit at the Museum of Boulder. A certified barbecue judge, Miller lives in Denver, Colorado.
Photo credit: Ryan Fila
Adrian Miller
is a food writer and attorney. A two-time James Beard Award winner, his books include Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas and Black Smoke: African Americans and the United States of Barbecue. He received his A.B. in International Relations from Stanford University in 1991, and a JD from the Georgetown University Law Center in 1995. In 2022, he was awarded an honorary doctorate from the Denver Institute for Urban Studies and Adult College. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America and went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. Since 2013, Miller has been the executive director of the Colorado Council of Churches. He is also the co-project director and lead curator for the “Proclaiming Colorado’s Black History” exhibit at the Museum of Boulder. A certified barbecue judge, Miller lives in Denver, Colorado.
Photo credit: Ryan Fila
Deborah Chang
After graduating from the Napa Valley Culinary School, Deborah Chang cooked at numerous Bay Area restaurants, created award-winning recipes for Diamond Crystal Kosher Salt and the National Peanut Board. She was born and raised in a suburb of Detroit, Michigan, where she remembers routinely heading over to Windsor, Canada, to enjoy jing du pork chops, lugging Chinese groceries back across the border, and wondering why almond chicken was the most popular dish at her parent’s restaurant, Dragon Inn. She is a graduate of Stanford University and the Michigan Law School. Her expansive career has included being an attorney, a tech executive, and most recently a career counselor. Chang’s writings have been published in the San Francisco Chronicle, the Hill, and Bridge Eight Literary Press. She now resides in the San Francisco Bay Area with her husband and two daughters.
Deborah Chang
After graduating from the Napa Valley Culinary School, Deborah Chang cooked at numerous Bay Area restaurants, created award-winning recipes for Diamond Crystal Kosher Salt and the National Peanut Board. She was born and raised in a suburb of Detroit, Michigan, where she remembers routinely heading over to Windsor, Canada, to enjoy jing du pork chops, lugging Chinese groceries back across the border, and wondering why almond chicken was the most popular dish at her parent’s restaurant, Dragon Inn. She is a graduate of Stanford University and the Michigan Law School. Her expansive career has included being an attorney, a tech executive, and most recently a career counselor. Chang’s writings have been published in the San Francisco Chronicle, the Hill, and Bridge Eight Literary Press. She now resides in the San Francisco Bay Area with her husband and two daughters.
Stay updated on food culture with us
Subscribe to our weekly newsletter
MOFAD
What’s going on
©2025 MOFAD. All rights reserved.
Stay updated on food culture with us
Subscribe to our weekly newsletter
MOFAD
What’s going on
©2025 MOFAD. All rights reserved.