The Paley Museum hosted their latest PaleyImpact event Chef’s Night:  A Black History Month Experience Presented by Citi® in celebration of Black History Month. The program featured a red carpet, screening, and conversation with acclaimed chefs and tastemakers including Kardea Brown (Emmy-winning Host, Chef, Author & Restaurateur), JJ Johnson (Celebrity Chef & Founder, FIELDTRIP),Charlie Mitchell (James Beard Award-winning Executive Chef, Saga), Alexander Smalls (James Beard Award–winning Chef, Author, Restaurateur & Culinary Activist),Melba Wilson (Chef & Owner, Melba’s Restaurant), moderated by Nia Renée Hill (Producer, Actress, & Host,At The Table), with a special red carpet appearance by actor and philanthropist Boris Kodjoe.

Culinary fans gathered at the Museum’s recently renovated Bennack Theater to hear from the iconic chefs and tastemakers who showcased curated samples of their digital and television work, diving into what it means to cook on camera, to tell stories through recipes, and to connect with audiences through the shared language of food. 

While discussing their early exposure to cooking and memories in the kitchen, JJ Johnson shared that his family made him “believe that food was fun,” going on to acknowledge that “chefs like us have been able to tell the stories of the unsung grandmothers of the world.” Alexander Smalls agreed, noting that “food was a language, a culture” to him growing up and revealing that he has since “made it [his] mission and passion to elevate the presence of the African diaspora through a culinary lens.” Melba Wilson continued this sentiment, sharing that “food for us was more than just a meal, it was a way to continue our legacy” and spoke of being “born, bred, and buttered” in Harlem, feeling that “we owe it to our ancestors to tell our own story.” 

The panelists also spoke about the importance of representation and recognition in the culinary space as Charlie Mitchell expressed how “the opportunity to be represented is a blessing” and Wilson declared “you can change your community one person at a time.” Johnson added that “the greatest thing that food does is break down barriers.” Brown spoke on her two Daytime Emmy Award wins, stating “I’m the first but I won’t be the last” and how in 2026 she can’t believe we are still saying “first black anything.” 

While discussing giving back to their communities, Mitchell spoke of the “responsibility [he] felt to be to kids what someone could be to [him]” and his experience connecting young fans who reached out via direct message to other chefs, noting his belief that “if you have the opportunity to do that for other people, you should.” Wilson agreed, sharing her “hope is that we’re all able to leave our imprint and to let other generations know that they can too.” Brown reinforced their collective legacies and observed how “us sitting here is historic.”

Nia Renée Hill ended the panel by thanking attendees and wishing everyone a “Black History Month.”