When I first started, I wanted to be a culture changer. The first question [people ask] is: “Oh, what do you make, what do you specialize in?” I don’t have a specialty cuisine. I specialize in reaching as many cultures and as many types of cuisine that I’ve learned over time [as possible]. I try to find ways to utilize ingredients that aren’t as popular to keep that healthy food cycle working.
“I’ve experienced discrimination the entire time, whether it was because I was a woman or a Black woman.” It took me 10 years to make [more than] $10 an hour. And I was a single mom the whole time ― I had little babies when I started. It was really important for me to work my way up through promotions, and when I felt that I had the leadership and understanding of how that worked, I was always overlooked for those promotions. I was always pushed toward these lower-paid positions. So I’ve experienced discrimination the entire time, whether it was because I was a woman or a Black woman.
I think it’s blatant racism in that this industry has upheld systemic racism and segregation [for so long]. You can walk into a restaurant and see front of house, back of the house, how it’s racially made up. You can see the executive chefs and how they’re made up. Here we are in 2020, finding out that you may not intentionally put the Black person as the busboy or dishwasher, but you did.
Source: News Formal (newsformal.com)
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