LaChelle Cunningham: Improvising on Black American roots in the kitchen


Explore Our Galleries

A man stands in front of the Djingareyber mosque on February 4, 2016 in Timbuktu, central Mali. 
Mali's fabled city of Timbuktu on February 4 celebrated the recovery of its historic mausoleums, destroyed during an Islamist takeover of northern Mali in 2012 and rebuilt thanks to UN cultural agency UNESCO.
African Peoples Before Captivity
Shackles from Slave Ship Henrietta Marie
Kidnapped: The Middle Passage
Enslaved family picking cotton
Nearly Three Centuries Of Enslavement
Image of the first black members of Congress
Reconstruction: A Brief Glimpse of Freedom
The Lynching of Laura Nelson_May_1911 200x200
One Hundred Years of Jim Crow
Civil Rights protest in Alabama
I Am Somebody! The Struggle for Justice
Black Lives Matter movement
NOW: Free At Last?
#15-Beitler photo best TF reduced size
Memorial to the Victims of Lynching
hands raised black background
The Freedom-Lovers’ Roll Call Wall
Frozen custard in Milwaukee's Bronzeville
Special Exhibits
Dr. James Cameron
Portraiture of Resistance

Breaking News!

Today's news and culture by Black and other reporters in the Black and mainstream media.

Ways to Support ABHM?

By Angela Davis and Maja Beckstrom, MPR News

After more than twenty years of sharing delicious food with the Twin Cities through her catering company, LaChelle Cunningham is expanding her work teaching culinary skills and training food entrepreneurs. (Courtesy of LaChelle Cunningham)

Early fall is one of the best times to be a cook. The farmers markets are still full of summer crops like tomatoes, green beans, cucumber and sweet corn — and fall favorites like apples, sweet potatoes and squash are just arriving.  

For chef LaChelle Cunningham, the harvest sparks her imagination. It’s where healthy and flavorful meals start.  

Cunningham has been sharing her culinary creativity with the Twin Cities for more than twenty years, ever since friends and family started raving about the dishes she brought to potlucks inspired by the culinary traditions of Black Americans.  

In 2012, she started her catering business, Chelles’ Kitchen. A few years later, she became founding executive chef at Breaking Bread Cafe in North Minneapolis, where she developed many of their signature dishes, including a version of her uncle’s sweet potato pie.   

Now Cunningham is expanding her mission to teach and support other food entrepreneurs through her latest venture, Healthy Roots Institute

Listen to an interview with Cunningham.

Learn how other Black chefs are changing America.

More breaking news here.

Comments Are Welcome

Note: We moderate submissions in order to create a space for meaningful dialogue, a space where museum visitors – adults and youth –– can exchange informed, thoughtful, and relevant comments that add value to our exhibits.

Racial slurs, personal attacks, obscenity, profanity, and SHOUTING do not meet the above standard. Such comments are posted in the exhibit Hateful Speech. Commercial promotions, impersonations, and incoherent comments likewise fail to meet our goals, so will not be posted. Submissions longer than 120 words will be shortened.

See our full Comments Policy here.

Leave a Comment