Does the culinary industry lack diversity?

In 2012, the Chicago Tribune asked the question, “Where are all the black chefs?” PBS also explored this question and interviewed several African-American chefs and food personalities, asking them what they thought about the lack of minority leadership within the industry. Diversity in the culinary industry is a topic We Are Chefs will explore over the next year by asking members of the American Culinary Federation to blog about their perspective and experiences on this topic.

We start this series by asking Kevin Mitchell, CEC, chef, culinary instructor,  founding member of BCA Global, an organization for minority chefs, and budding food historian, his perspective on diversity in the culinary workplace.

Do you feel there is a lack of African-American role models in the culinary industry?
KM: I don’t believe that there is a lack of African-American role models, just a lack of exposure for them. There are few African-American chefs on television, other than those competing on entertainment shows such as “Top Chef” and “Hell’s Kitchen.” I would love to see more African-American chefs featured as the main talent on Food Network and the Cooking Channel.

I also see culinary schools as part of the problem. They teach about historically great chefs who have made major contributions to cuisine, but they are not members of minority races. Students should be taught about the contributions that African-Americans have made to the industry, from Thomas Jefferson’s chef, James Hemming, and the outstanding 19th century Charleston caterer Nat Fuller, to Pullman train cooks and culinary mentors like Darryl Evans and culinary stars like Patrick Clark.

How large of a role do you think race plays in a person’s advancement/lack of advancement in the industry? Do you feel there is a glass ceiling that exists in the culinary industry for minorities?
KM: In the past, I have seen African-Americans having no problem reaching a level of sous chef. However, achieving a level of executive chef seems to be a different story. The field should be level. As an African-American culinary educator, I try to encourage both, those already in the industry and the next generation, to continue their education so they broaden their possibilities and become educators, build their own creative niches and strategy for business ownership as ways to “break through the ceiling.”

Who were the chefs that inspired you? Were any of them African-American?
KM: As a young child, television personalities’ Julia Child and Graham Kerr inspired me. As I became older, the chefs were Jacques Pepin, Emeril Lagasse and a majority of chefs that appeared on Food Network. I enrolled in a foodservice class in high school, and my instructor, Anthony Oppedisano, was a huge inspiration. I got my first restaurant job at sixteen. The chef James George, an African-American, encouraged me to attend The Culinary Institute of America (CIA). Up to that time, I was not aware of any celebrity American-American chefs.

At the CIA, I joined the Minority Cultural Society, which exposed me to the African-American chefs who became my mentors. The first African-American chef to compete in the “culinary Olympics,” in Erfurt, Germany, was the late Darryl Evans; the New York superstar and James Beard award-winning chef Patrick Clark; Timothy Dean; and Savannah cooking school owner/chef Joe Randall became the chefs I strived to emulate.

Talk about BCA Global: How it started, its mission/goals and significant milestones the organization has made.
KM: BCA Global’s, originally named BCA, mission is to provide a platform for linking professionals in the food service industry with students of color to enhance their education and provide career opportunities for advancement. It began in 1993, with just a group of CIA graduates meeting to discuss the position of African-Americans in the culinary and hospitality industries. These industries did not prioritize cultural diversity as a necessity, and we wanted to change that. Focusing on education as a cornerstone of success, BCA advocated for the improvements needed in career development.

Shortly after the inception of BCA in 1993, we celebrated the best and brightest in the culinary world at our annual Cultural Awareness Salute Celebration. Aspiring culinary students are given opportunity to showcase their talents and engage in conversations with potential industry employers in a non-intimidating environment. Industry leaders are given awards for their outstanding work in honoring the vision and or mission of the BCA.

By 1998, the name was changed to BCA Global and it expanded its demographic focus to include all racial minorities. It gained nonprofit status and played a pivotal role in the development of women as industry leaders. The organization assisted students and professionals through mentoring, networking, career development, and an overall focus on marketability and discipline to reach their fullest potential and position themselves as industry leaders.

In 2014, BCA Global refocused its efforts outwards. Cultural diversity began to be seen by the organization’s leadership as a global problem. BCA Global now develops connections in cultural and culinary hubs around the world.

There are other organizations available for minority culinary students and professionals. I am on the board of the Edna Lewis Foundation, formalized in 2012 by Joe Randall of Chef Joe Randall’s Cooking School in Savannah. The Foundation’s mission is to honor, cultivate and preserve the rich African-American culinary history by offering a variety of events and programs designed to educate, inspire, entertain and promote a deeper understanding of Southern culinary culture and heritage. Atlanta, where Ms. Lewis spent many of her later years, was chosen for the foundation’s headquarters.

 In your current role, how are you mentoring and inspiring culinary students and future culinary students from the African-American community?
KM: Since I am the only African-American chef instructor in a program with approximately a 40 percent minority enrollment, I believe that my role is to be an inspiration. I have to lead through example, so that they see in me the things they want to become. I mentor my students, making them aware of the many opportunities in the industry. I expose them to the many organizations for chefs and cooks, such as ACF, BCA, and the James Beard Foundation. It’s important to me that they know what is available to them.

I am very involved in ProStart, standing as both a regional and national judge. This allows me to mentor high school students who have a passion for our industry. As an educator, I truly believe that the relationship between my college and local high school culinary programs is critical. It opens the opportunity to visit them and further expose them to our industry.

What do you think needs to be done to inspire more African-American chefs and leaders in the workplace?
KM: I think it starts with the young. We must visit elementary schools and discuss all of the options that exist in our profession. We must stress the importance of education. The younger generation must also know that knowing the fundamentals of cooking will set them apart from others. They must know the importance of having good reading and mathematical skills. We can teach them leadership skills that they will take with them into middle school, high school, and onto college.

There is a need for more African-American chefs, writers, bloggers, sommeliers and cicerones in the spotlight, where young people can be inspired by their success. African-American chefs in particular need to learn to market themselves. All too often chefs do not have the big budgets required to hire public relation firms to put them out in front of the public, so learning creative ways to get their name out is important. We should encourage ownership as an opportunity to become leaders in our industry and create jobs for other minorities.

Do you have any additional comments and thoughts to share?
KM: I want to dialogue with other minority culinary educators about the low percentage of minorities, both male and female, teaching in culinary schools.

To learn  more about BCA Global, visit WWW.BCAGLOBAL.ORG.

A look at African-American culinary leaders

Darryl Evans was a native of Columbus, Georgia. Evans attended junior college in Atlanta. His first job in the culinary field was as a kitchen assistant at an airport hotel. He wasn’t immediately inspired to be a chef, but his promise showed and he was offered an apprenticeship from the American Culinary Federation. He interned at The Cherokee Town and Country Club, Atlanta, where he got his start under the executive chef Thomas Catherall. Evens eventually became the executive chef at Athens Country Club, Athens, Georgia, and then became the first African-American chef to represent the U.S. in the Internationale Kochkunst Ausstellung (IKA), also known as the “culinary Olympics,” in Erfurt, Germany. Evans influenced such chefs as Duane Notter, chef/owner of One Flew South in Atlanta. In 2012, Evans was a founding board member along with Joe Randall of The Edna Lewis Foundation. The organization is dedicated to honoring, preserving and nurturing African-Americans’ culinary heritage and culture.

Patrick Clark is credited with applying French technique to American Southern cuisine in the late 70s and early 80s. Clark won a James Beard award for “Best Chef: Mid-Atlantic Region” while at Hay-Adams Hotel, Washington, D.C, in 1994. He established critically acclaimed restaurants in New York: Café Luxembourg, Metro and Odean. During Clark’s time at the helm for Tavern on the Green, he elevated the Central Park landmark’s culinary status. Ruth Reichl, during her time as the New York Times food critic, wrote, “Clark is one of the rare chefs whose food is both straightforward and sophisticated.”  After his death, in 1998, chefs such as Charlie Trotter and Alice Waters paid honor to his memory in Cooking With Patrick Clark (Ten Speed Press, 1999), and the Los Angeles Times wrote: “For up-and-coming African-American chefs, Clark was a role model; his fame came less from being black in a mostly white field, but from his incredible talent.” Read the entire LA Times article here.

Joe Randall, of Chef Joe Randall’s Cooking School in Savannah, is considered the “dean of southern cuisine.” He is recognized for his ability in mentoring others. Randall has worked in such restaurants as Cloister, Buffalo, New York, and Fishmarket, Baltimore, Maryland. Randall got his start in the culinary industry as an apprentice with at Harrisburger Hotel, Harrisburg, Pennslyvania, and Penn Harris Hotel, Harrisburg. He has received many awards, including: Distinguished Service from the National Institute for the Food Service Industry; the Outstanding Service Award, City of Los Angeles and the Meritorious Award for Performance and Professionalism conferred by the President of California State Polytechnic University, Pomona, California. In January 1992, he received the Black Men’s Forum Distinguished Award for Outstanding Contributions and Service to the Community. In February 1995, he was awarded a Lifetime Leadership Award for his efforts to advance the culinary contribution of African-American chefs by the Culinary Institute of America’s Black Culinary Alumni. In April 2001, Randall received recognition for his outstanding contributions to southern cuisine and culture from the president and faculty of Georgia Southern University, Statesboro, Georgia.

6 thoughts

  1. Kevin is an outstanding chef and mentor to many chefs. I agree with his standpoint whole heartedly.
    To his point the group of chefs you have shown as leaders, 2 of them have passed away; 1 several years ago. Though we honor them in every way possible, saying that our culinary leaders are 2 deceased chefs is absolutely ubsurd.


    1. Thank you for your interest and for sharing your concern. The piece is to educate on diverse leaders and bring them to light whether they lived in the past or live in the present. Mitchell had mentioned a few chefs that were his role models when he was coming up in the industry. The bio section was simply educating who these chefs were for those who may not be aware of their impact on the industry. This is a series, so there will be additional pieces highlighting other leaders from past to the present. We would love to know who your role models are in the industry.

      Liked by 1 person

  2. In my book “Here I Am” Chef Kimberly Brock Browns’ answer to the question “Where are all of the Female and Minority Chefs?” I referred to the lack of women and chefs of color in my 30+ year culinary journey. I wasn’t told until over a decade after I graduated from the ACF’s Chef Apprenticeship Program that I was the 1st African American Female to do so in 1984! I still have no idea who was the 1st male cook to do so as I never saw one in the program. Having become a mentor to many ladies in this industry, I know and they are beginning to understand, the importance of support and mentorship to navigate this journey. It is very hard to aspire to be the Executive Chef/Executive Pastry Chef when you see or know of no one who has done it!
    Competition is fierce, so I always advise that if you are serious in your craft, you will get certified. It elevates you above some of your peers as it shows corporate America that this is a career not a job and that you are doing the work to keep current and on top of standards and trends.
    As I travel to different countries, sadly the lack of women in leadership roles and the respect for the work that is being done is still lacking and shameful. There has got to be a better way to have diversity a none issue in the 21st century!

    Liked by 1 person

  3. I am wanting to understand your comment Juan. You think that the lack of women chefs and chefs of color is because we do not have opportunities? Or we do not get opportunities?
    When the majority of culinary students are female and the majority of chefs are male, when did the opportunity present itself to advance that everyone missed except white men?


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