In 1784, when Thomas Jefferson was leaving for Paris to serve as ambassador to France, he offered his slave, 19-year-old James Hemings, his freedom if he would travel with him and master the art of French cuisine. The two men journeyed to Paris where James Hemings was apprenticed under several master chefs for three years. Following his apprenticeship, Hemings became chef de cuisine in Jefferson’s house in Paris. During the four years Jefferson lived in Paris, he devoted himself to the intricacies of French cooking and French wines. He also studied French agriculture, especially French grapes for winemaking, and how it might be replicated in American agriculture.