We know that those in the upper echelons of power in the culinary sphere in the U.S.- executive chefs, restaurant owners & investors, etc. are more often than not, white and male.
Equity won't happen overnight, but a cultural reckoning is happening that is long overdue.
Equity won't happen overnight, but a cultural reckoning is happening that is long overdue.
At the root of it, we need to expand & broaden what we consider important in modern gastronomy.
We could begin by teaching African American cooking in culinary school in the U.S. and moving past a Eurocentric focus.
We could begin by teaching African American cooking in culinary school in the U.S. and moving past a Eurocentric focus.
In the workplace, offering paid maternity leave, better hours, and a zero-tolerance sexual harassment policy would also be a good start.
In food journalism, hiring practices could reflect the diversity of the cities that their staff is reporting on.
In food journalism, hiring practices could reflect the diversity of the cities that their staff is reporting on.
I would love to see more male chefs in the industry make a concerted effort to mentor and speak out for women and minorities — to give them the same richness of experience and privilege that they have had. I think that would go a long way.
This a time of restructuring for so many industries across the country. The food world is changing, and it is my deepest hope that what emerges is a more safe, equitable, and inclusive space for WOC.
