AdvertisementBehind The Founding Foodie, A French-Trained Chef Bound By Slavery04:58Download AudioResumeOctober 17, 2015Maria GodoyfacebookEmailIn the historic kitchen of Monticello, using period utensils, food historian Paula Marcoux recreates 18th-century French dishes as James Hemings would have made them. Hemings — who spent five years with Thomas Jefferson in France — had a mastery of French cooking far beyond what was found in most American households of the era. (Katie Manning for NPR)