Chef George Crum & The Potato Chip

Nothing like a snack that hits the spot when you’re craving something salty and oh-so flavourful.  To boot, this has Indigenous roots!

George Speck (also called George Crum c. 1824 – July 22, 1914) was an American chef (identified as African American, Oneida, Stockbridge, and/or Mohawk. Some sources associate the family with the St. Regis (Akwesasne) Mohawk reservation that straddles the US/Canada border).

He worked as a hunter, guide, and cook in the Adirondack mountains, and became renowned for his culinary skills after being hired at Moon’s Lake House on Saratoga Lake, near Saratoga Springs, New York.

In the summer of 1853, a couple dining at this establishment ordered his pommes frites.  One dinner guest found Crum’s French fries too thick for their liking and rejected the order. Crum, in all his arrogance decided to rile the guest by slicing the potatoes very thin and frying them up, producing fries too thin and crisp to skewer with a fork.  The plan backfired… bigtime!  The guest were ecstatic with what was placed before them.  Thus, the birth of the potato chip!

Canada is the birth place of both Dill Pickle & Ketchup flavoured chips. A side note; Potato chips cost 200 times more per pound than potatoes.



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.