Cuban coffee is a reflection of its people and culture. Effortlessly prepared, unrushed, elegant and boldly present with just a touch of bitterness in the face of a changing world.
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 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 regarding diversity in the culinary industry.
Chef Brian Baker, a graduate of Colorado Mountain College’s Culinary Arts Program went from an apprenticeship to executive chef of an acclaimed ski lodge restaurant to owning his own restaurant.
From His Grandmothers’ Kitchens to Bocuse d’OR: Rich Rosendale Shares His Apprenticeship Journey. Raised in…