Today’s link comes from Bon Appetit.
Why I think it’s worth sharing: The introduction, about a Black chef’s experience of being racially profiled as a college student while shopping, is shockingly memorable. Then comes this example of how important representation is:
I always wanted to be a chef, but it never seemed possible because I’d never seen a Black woman in that role.
The whole October issue of Bon Appetit, in which this article appears, is notable for its attention to diversity. (Including an item about Taiwanese beef noodle soup: I never thought I’d see the words “preserved mustard greens” and a reference to Taiwan’s Hakka people in Bon Appetit.)
Here’s the story by Deborah VanTrece, as told to Hilary Cadigan.
Being a Black Chef in a White-Led Restaurant Industry Isn’t Easy—But I’m Not Giving Up