What is the hardest part about getting started in a culinary career for people of color?
Believing in myself, believing I had the right to take up space. Like the saying goes, “You can’t be what you can’t see.” I didn’t see anyone like me doing what I wanted to do, which was fine dining. I stepped out on faith. I didn’t believe I belonged in the room. You have to show up with your skills. Although I graduated from culinary school, that didn’t mean anything. I had to prove myself time and time again with my skill and work ethic.
What would you like to see done to accomplish this goal?
The world needs to give us space and share our stories. We should not be overlooked because of our color or gender. Our stories need to be told in media. [We should have] opportunities to receive capital to help us thrive with education and business.
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