In the most recent episode of “Top Chef,” cheftestants had to cook something from a recipe book written by Carson Gulley for the quickfire challenge.

None of the contestants knew who Carson Gulley was, but we do. He was the head chef for UW-Madison for 27 years, as well as a Civil Rights pioneer.

Born in Arkansas in 1897, he was one of 10 children, a son of sharecroppers.
He came to Madison in 1926 and began cooking for the students.
His recipe book, Seasoning Secrets, was published in 1949. Recipes include Molded Fish Salad, Hot Sauce for Weiners, and Baked Raccoon.
In 1953, Gulley and his wife, Beatrice, hosted a TV show called “What’s Cooking” on WMTV, becoming Madison’s first Black TV personalities.
He died in 1962 at the age of 65 and is buried at Forest Hill Cemetery.

On campus, the Carson Gulley Center is now a community space for UW-Madison students. You can visit Carson’s Market or try making his beloved fudge-bottom pie.