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When Edouardo Jordan’s Seattle restaurant JuneBaby won the James Beard Award for Best New Restaurant last year, it was the first time that an African American chef had won that particular honor. Edouardo won for a restaurant that reclaims black southern food and proclaims its history. But he had spent years overlooking his culinary roots as he trained in high-end kitchens. It was a path he started down when, as a lowly cook in Tampa, Florida, he talked himself into a job at the famed restaurant The French Laundry.