Sam Chapple-Sokol

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	<title>Sam Chapple-Sokol</title>
	<link>https://samchapplesokol.com</link>
	<description>Sam Chapple-Sokol</description>
	<pubDate>Mon, 30 Jul 2018 06:10:41 +0000</pubDate>
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		<title>Home</title>
				
		<link>https://samchapplesokol.com/Home</link>

		<pubDate>Thu, 26 Jul 2018 00:59:12 +0000</pubDate>

		<dc:creator>Sam Chapple-Sokol</dc:creator>

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		<description>Sam Chapple-Sokoljames beard award-winning writer and editorial director

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‘porrón’
 by peter frank edwards
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		<title>Who is Sam?</title>
				
		<link>https://samchapplesokol.com/Who-is-Sam</link>

		<pubDate>Thu, 26 Jul 2018 00:59:15 +0000</pubDate>

		<dc:creator>Sam Chapple-Sokol</dc:creator>

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Sam Chapple-SokolWho?


	I’m a James Beard Award-winning and New York Times-bestselling&#38;nbsp;writer who focuses on food, storytelling, and culture.I work as Senior Editorial Director for José Andrés Group, where I oversee editorial and content for José Andrés and his restaurants. In 2026 I co-authored the cookbook Spain My Way: Eat, Drink, and Cook Like a Spaniard&#38;nbsp;(Ecco Books), an NYT bestseller, and in 2023 I co-authored&#38;nbsp;The World Central Kitchen Cookbook (Clarkson Potter), an NYT bestseller that won the 2024 James Beard Award for best international cookbook.&#38;nbsp;
I also helped build the academic study of using food as a tool of diplomacy—I call it culinary diplomacy. I teach a course about it at the Global Food Institute at the George Washington University. If you want to read more, check out this paper I published in 2013 that’s become a classic of the field.&#38;nbsp;
I’ve worked in kitchens 
and restaurants in both back of house and front of house, including as a
 pastry chef at the White House (during the Obama administration!). Twice I’ve brought the so-called “Club des Chefs des Chefs”—the group of chefs of heads of state—to the White House to meet President Obama in 2013 and Dr. Jill Biden in 2023. Photo proof (kind of) below. &#60;img width="3891" height="1126" width_o="3891" height_o="1126" data-src="https://freight.cargo.site/t/original/i/9473fad5c01346cd172b1ad516e22f194bd3be1be9597ef4d9863c95583779f5/Club-des-Chefs-des-Chefs.jpg" data-mid="21117119" border="0" alt="Photo: Official White House, Le Club des Chefs des Chefs" data-caption="Photo: Official White House, Le Club des Chefs des Chefs" src="https://freight.cargo.site/w/1000/i/9473fad5c01346cd172b1ad516e22f194bd3be1be9597ef4d9863c95583779f5/Club-des-Chefs-des-Chefs.jpg" /&#62;


I was off-stage back in 2013...and in 2023 I was in the kitchen, cooking for Dr. Biden and the Chefs of Heads of State, along with the crew from José Andrés’s culinary team.&#38;nbsp;
&#60;img width="3717" height="2633" width_o="3717" height_o="2633" data-src="https://freight.cargo.site/t/original/i/9c8e3731394a5d384a1ec8dca8febde9f25d2d93738cb10316d33b1c14407907/White-house-cooking-2023.jpg" data-mid="219434365" border="0"  src="https://freight.cargo.site/w/1000/i/9c8e3731394a5d384a1ec8dca8febde9f25d2d93738cb10316d33b1c14407907/White-house-cooking-2023.jpg" /&#62;

I studied Government at Bowdoin College in small-town Maine and have a Masters in International Relations from Tufts University’s Fletcher School of Law and Diplomacy.&#38;nbsp;
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	<item>
		<title>Editorial</title>
				
		<link>https://samchapplesokol.com/Editorial</link>

		<pubDate>Mon, 30 Jul 2018 04:14:28 +0000</pubDate>

		<dc:creator>Sam Chapple-Sokol</dc:creator>

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		<description>Sam Chapple-SokolSenior Editorial Director
I’ve worked with&#38;nbsp;Chef José Andrés, José Andrés Group, and World Central Kitchen&#38;nbsp;for years - from the first time he taught at George Washington University (see Projects) to when he (twice!) hosted Le Club des Chefs des Chefs (see About) to the present. I currently write for, with, and about José and his restaurants as Senior Editorial Director.
I produce the Substack newsletter Longer Tables — subscribe to it!&#38;nbsp;Do you like comics? In 2026, I project managed a new series of comics with Marvel Comics called Meals to Astonish, working closely with the EIC of Marvel Comics and the Marvel team to produce food-focused comics. In 2025 I worked with DC Comics to produce Taste of Justice #3 featuring Aquaman. In 2023, I helped create and launch José’s graphic novel Feeding Dangerously, co-authored by Steve Orlando and published by TKO. 
I also managed the process for guest-editing The Best American Food and Travel Writing 2026.&#38;nbsp;
I’m also (of course) proud to have co-authored the New York Times-bestselling World Central Kitchen Cookbook, published by Clarkson Potter, which won the 2024 James Beard Award for best international cookbook. I worked with dozens of chefs from WCK, along with supporters like Michelle Obama, Ayesha Curry, Meghan, the Duchess of Sussex, Reem Assil, Emeril Lagasse, and Tyler Florence (among others!).&#38;nbsp;
 I’ve volunteered with WCK responding to a volcano in St. Vincent, Hurricane Dorian in The Bahamas, and wildfires and earthquakes across California.&#38;nbsp;

In 2019, I project managed the best-selling cookbook Vegetables Unleashed, co-authored with Matt Goulding. It was a pretty big dill.&#38;nbsp;
I curated José’s 2023 Apple Maps Guide “Where José Andrés Eats in Spain (great knowledge if you’re planning a trip!)&#38;nbsp;
I’ve also worked with José on these stories and many, many others:
Chef José Andrés Invites Us Over For Paella, Bon Appétit, 2026José Andrés’s New Cookbook Is the Ultimate Love Letter to Spain, Garden &#38;amp; Gun, 2026The Best Advice a Boss Ever Gave Me, The Wall Street Journal, 2023José Andrés: The man who created an army of first responders, BBC, 2023We Have a Food Crisis Unfolding Out of Sight, New York Times Op-Ed, 2020
On the Border with José Andrés’ World Central Kitchen, Food &#38;amp; Wine, February 2019
2018 Travel Vanguard, AFAR Travel, October 2018&#38;nbsp;

No Man is an Island, but José Andrés Helped Feed One, Bon Appétit, September 2018

Culinary King, Sous Vide Magazine, Fall/Winter 2018

Recipe for Relief, National Geographic Traveler, August/September 2018

Building Bridges: The Spirit of Tapas, Spain Arts &#38;amp; Culture, Fall/Winter 2017
José Andrés’ Ultimate Guide to Spain, Food &#38;amp; Wine, September 2017
Líderes de opinión, Mundo Empresarial, Summer 2017
A Summer Tradition That’s as American as Apple Pie, Cooking Light, June 2017

Last Word With José Andrés, Modern Farmer, June 2017
José Andrés Is Not Afraid of Donald Trump, Town &#38;amp; Country, May 2017
Six Questions on Inequality, Aspen Institute, March 2017


&#60;img width="6016" height="4016" width_o="6016" height_o="4016" data-src="https://freight.cargo.site/t/original/i/7a4cdf106996f36049ac5d1b6e643f60966d8837ea62a10d59e58de6d7c19779/minibar-michelin-party-copy.jpg" data-mid="21340178" border="0" data-scale="48" alt="TEST?" data-caption="TEST?" src="https://freight.cargo.site/w/1000/i/7a4cdf106996f36049ac5d1b6e643f60966d8837ea62a10d59e58de6d7c19779/minibar-michelin-party-copy.jpg" /&#62;

This is me celebrating minibar by josé andrés’s two-michelinstar win in 2017. Admittedly looking a little too smug. 
(photo by Rey Lopez)
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	<item>
		<title>Projects</title>
				
		<link>https://samchapplesokol.com/Projects</link>

		<pubDate>Thu, 26 Jul 2018 00:52:22 +0000</pubDate>

		<dc:creator>Sam Chapple-Sokol</dc:creator>

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		<description>Sam Chapple-SokolProjects, collaborations, and whatnot

I teach a class at George Washington University called Culinary Diplomacy. According to the syllabus (which, yes, I wrote, maybe a bit grandiosely):&#38;nbsp;This course, the first of its kind in American universities, will provide a sweeping overview of one of the newest and most dynamic fields of diplomacy: culinary diplomacy, also known as gastrodiplomacy. Come audit sometime!

I helped with research for the 2024 Apple+ original series Omnivore, created by chef René Redzepi and writer Matt Goulding.

I’ve worked in kitchens and restaurants like:
THE (OBAMA ERA) WHITE HOUSE, washington, district of columbia (on the menu: cookies, cookies, and more cookies)
DAUS CAFÉ, hargeisa, somaliland (on the menu: somali rice, shepherd’s pie, and burgers...now closed)
THE RIDDLER, san francisco, california (on the menu: champagne, tater tot waffles, caviar...now closed)
MISSION CHEESE, san francisco, california (on the menu: american cheese, natural wine, and local beer...now closed)
I’ve collaborated on designing and executing new academic courses:
THE WORLD ON A PLATE, george washington university, in conjunction with Chef José Andrés, an interdisciplinary faculty from the university, and guest lecturers (2013-2024)
CONFLICT CUISINE, american university, in conjunction with Dr. Johanna Mendelson Forman (2013)&#38;nbsp;
I organized &#38;amp; led a tour of chefs of head of state through ny, dc, and amish country:
In 2013,&#38;nbsp;LE CLUB DES CHEFS DES CHEFS met up with UN Secretary General Ban Ki-Moon and President Barack Obama, lunched with a group of Amish farmers, and hosted a discussion and reception at the State Department

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	<item>
		<title>On Culinary Diplomacy</title>
				
		<link>https://samchapplesokol.com/On-Culinary-Diplomacy</link>

		<pubDate>Thu, 26 Jul 2018 04:37:59 +0000</pubDate>

		<dc:creator>Sam Chapple-Sokol</dc:creator>

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		<description>Sam Chapple-Sokol&#38;nbsp;Culinary Diplomat
Over the last decade, I’ve helped pioneer the academic field of Culinary Diplomacy. What’s that? The below stories will give you an idea. It’s a lot of links, I know ... just start with ︎ or&#38;nbsp;︎ (which I haven’t touched in a minute) if you want a shortcut.&#38;nbsp;
ACADEMIC ARTICLES I’VE PUBLISHED
Culinary Diplomacy: Breaking Bread to Win Hearts and Minds - The Hague Journal of Diplomacy, 2013. A classic in the field, cited by 40+ academic sources.
War and Peas: Culinary Conflict Resolution as Citizen Diplomacy - Public Diplomacy Magazine, 2014. A b-side, if you will.
ARTICLES FEATURING ME AS AN EXPERT
Kitchen Diplomacy: how governments use food as soft power — The Parliament, 2024Diplomacy on the Menu: How Food Can Shape Politics - BBC News, 2018Breaking Bread, Breaking Barriers - The Yale Politic, 2018
Culinary diplomacy is spurring conversation around the globe - Quench Magazine, 2016&#38;nbsp;Meet China’s Unofficial Culinary Diplomat - Ozy, 2016Cooking Up a Tasty Menu on War and Peace - NPR’s The Salt, 2014Breaking Bread: Studying Conflict Cuisines in Washington, DC - Render Mag, 2014
VIDEOS WITH ME TALKING IN THEM&#38;nbsp;Fletcher School Food Symposium (2018) “some of the most powerful experiences are just between people, at the citizen-to-citizen level of diplomacy...”
American University School of International Service (2016) - “...the dining table is a space for building community, building democracy, building conversation, and hopefully doing it around a really good meal.”
The Daily Signal (2015)&#38;nbsp;- “...we’ll get to know each other better because we’re sitting eating together, sharing something that’s so personal, so visceral...”

PODCASTS AND WHATNOTThe Food Chain - BBC’s food-focused radio programme
The Splendid Table - American Public Media / NPR’s award-winning radio show
The Public Diplomat - Non-profit media site run by Syracuse University
Culinary Citizen - I founded this podcast and co-hosted its first season
I’VE ALSO SPOKEN A FEW MORE PLACES

Speaker, The Fletcher School’s Charles Francis Adams Lecture, March 2026Keynote, Fletcher Food Symposium, April 2018Speaker, Conflict Cuisine Conference, American University, April 2015Panelist, International Association of Culinary Professionals Conference, March 2015
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		<title>🧀</title>
				
		<link>https://samchapplesokol.com/4260386</link>

		<pubDate>Mon, 30 Jul 2018 04:27:30 +0000</pubDate>

		<dc:creator>Sam Chapple-Sokol</dc:creator>

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		<description>Sam Chapple-Sokol&#38;amp; cheese
I’m also, randomly, kind of an expert on cheese.
I contributed to the James Beard Award-winning Oxford Companion to Cheese.&#38;nbsp;I wrote pieces about Fromage Fort, the modernist approach to cheese, and the history of cheese in military rationing.
I also wrote a very esoteric piece about terroir and one of my favorite cheeses, Tarentaise, in a literary journal called Kitchen Work.
 I also wrote a treatise on French wine and cheese pairing for the boutique wine importer Ansonia Wines.🧀 🧀 🧀&#38;nbsp;</description>
		
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		<title>Contact Me </title>
				
		<link>https://samchapplesokol.com/Contact-Me</link>

		<pubDate>Mon, 30 Jul 2018 06:10:41 +0000</pubDate>

		<dc:creator>Sam Chapple-Sokol</dc:creator>

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		<description>Sam Chapple-SokolEmail’s probably best.


email me: schapplesokol[at]gmail[dot]comfollow me:&#38;nbsp;https://www.instagram.com/schapplesokol

linkedin me (is that a verb?): linkedin[dot]com/in/sam-chapple-sokol-88031140

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