MasterClass – Mashama Bailey Teaches Southern Cooking
Welcome to Mashama Bailey Teaches Southern Cooking
[MUSIC PLAYING] NARRATOR 1: Mashama Bailey was born in the Bronx but also spent time with family in Georgia, where relatives taught her the art of Southern cooking. NARRATOR 2: She and her business partner, John, turned an old Greyhound bus station into The Grey. “Time Magazine” has recognized it as one of the world’s greatest places for food and drink. NARRATOR 3: “Food & Wine Magazine” recently placed The Gray on its list of the world’s best restaurants. PRESENTER: And the Beard Award goes to Mashama Bailey. [MUSIC PLAYING] MASHAMA BAILEY: I remember the smells in my grandmother, Geneva’s, kitchen. It smelled warm. It smelled like sugar and honey, grits and bacon in the morning, biscuits. It smelled like greens cooking on the stove. It smelled like cheese and pork and just good food. I gotta be honest. I didn’t really identify myself as a Southern cook. But I never really was looking at French chefs or American chefs for inspiration. I was always looking at my family because I thought that they were the best cooks that I knew. I always was looking for dishes that represented my grandparents, my grandmothers, in particular. All those things really influenced my outlook. I think the reason why I cook Southern food is because my grandmothers are my anchors. By doing that, it allowed me to really look at what Southern food is, what Black food is, what American food is. And it also allowed me to accept my own journey.
Being in Savannah and cooking at the helm of a Greyhound bus station that was segregated is really special. It’s amazing. I think about how I am in a really unique position to tell a really unique story from a perspective that no one really wanted to give room to before. And I often …