The New York-based chef talks about systemic racism in kitchens and how the coronavirus pandemic has reset the restaurant industry.
about the changes he wishes to see in the food industry as a whole, with regards to diversity — not just in kitchens, but across media platforms as well — and his advice for up-and-coming chefs trying to break into the business.
There is a lot unfolding in the food industry right now. Black people have been cooking in restaurants their whole lives, before there was media. Black chefs were in hotels, before that they were cooking for white people as slaves. No white person wanted to cook. Then it became glamorous and people started cooking.
As a chef, we know our white male chefs, but their sous chefs are Black or Latino. And then, when those guys or girls want to leave, they don’t give them any support. It’s a different lineage than it is for a white male chef, who would have access to [the head chef] all the time. I just hope that changes. I hope that people’s hiring practices really change. I hope they actually hire the best person for the job. If they did, we wouldn’t be having this conversation.
I think the biggest thing that we’re seeing in food right now is how our farming industry is just collapsing and that is because of the way that the country built it after slavery. All of our Black slaves that were farming; that land should have been theirs and we would have actually had the strongest farming industry in the world because they know how to farm.
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