Stirring Change in Culinary Arts | The BeyondCuisine Narrative

unitedbydevotion!

CULINARY INNOVATION MEETS DIVERSITY PASSIONFORCHEFFESNOIRES

I am thrilled to endorse and celebrate The Hoteliers Guild BeyondCuisine initiative. Another exciting and innovative way to elevate and recognise talented, female black chefs doing extraordinary things in our industry and inspire the younger talent in their area. With our continued focus on inclusion and diversity and our ongoing mission to fund scholarships this event will serve as an exceptional platform to accomplish both. Our collective efforts will move our industry forward in important and innovative ways.

Lindsey Ueberroth Chief Executive Officer, Preferred Hotels & Resorts Esteemed Hon. Co-founder of The HoteliersGuild Academy of Hospitality Arts

CULINARY INNOVATION MEETS DIVERSITY

PASSION FOR CHEFFES NOIRES

extraordinary Black Cheffes

united by devotion

CULINARY INNOVATION

MEETS DIVERSITY FOCUS ON CHEFFES NOIRES

A CULINARY MOVEMENT SHAPING THE FUTURE OF OUR INDUSTRY AND ACHIEVING SUSTAINABLE DEVELOPMENT GOALS

Why BeyondCuisine is an Essential Paradigm Shift for Our Industry and for Achieving the Sustainable Development Goals.

In the grand tapestry of our globalized world, the culinary industry stands out as a unique platform with the power to demolish barriers, champion inclusivity, and spur innovation. The embodiment of this vision is our initiative, Beyond Cuisine, spotlighting the incredible talents and contributions of Black women chefs – the 'Cheffes Noires.' This group has been traditionally underrepresented at the zenith of culinary circles. The BeyondCuisine Extravaganzaculinaire is not just an essential venture for our industry; it also plays an instrumental role in achieving the United Nations' Sustainable Development Goals (SDGs).

The significance of BeyondCuisine is monumental. It brings into focus the unmatched creativity and skills of black female chefs, both those already established in the industry and the yet undiscovered talents among aspiring young women. By doing so, it carves out a path for greater diversity in our realm. This representation enhancement harbours undoubtedly high potential that leads to a more innovative and culturally rich gastronomy, thereby elevating the culinary experiences of people globally.

BeyondCuisine is also a testament to the power of collaboration in achieving the SDGs. It addresses specifically Goal 5 (Gender Equality), Goal 8 (Decent Work and Economic Growth), and Goal 10 (Reduced Inequalities). By creating a platform for these talented women to connect, learn from the culinary maestros in our network, and grow, BeyondCuisine nurtures a sense of empowerment among women in the profession, and fosters an environment where they can thrive.

BeyondCuisine also bolsters economic growth and sustainable development by opening doors to education, internships, and job opportunities via our SIRIUS ACADEMY AWARD CAMPAIGN for young aspiring chefs. By nurturing the culinary talents of the next generation, we are investing in a more inclusive and sustainable workforce, benefiting not only the hospitality industry but also society at large.

The power of global cooperation shines through BeyondCuisine as it successfully connects chefs, industry leaders, and culinary enthusiasts from around the world. This sense of global unity and shared responsibility is key in overcoming the challenges our industry and our planet face.

In essence, BeyondCuisine's EXTRAVAGANZAculinaire event is a pioneering initiative of immense importance for the culinary industry and the pursuit of Sustainable Development Goals. By celebrating black female chefs and promoting diversity, inclusivity, and sustainability, it paves the way for a more equitable, vibrant future for our industry and our world. I wholeheartedly believe in the spirit of BeyondCuisine and invite everyone to join us in shaping a more equitable and sustainable global culinary landscape.

Regarding accusations of potential racism, such viewpoints fundamentally misunderstand the purpose of BeyondCuisine. Our aim is not to privilege one group over another, but rather to spotlight those who have been historically overlooked. By celebrating diversity, we enhance the richness of the culinary world. We are not creating division, but rather building bridges between cultures, thus fostering unity through a shared love of food.

FRANK M. PFALLER FOUNDER PRESIDENT HoteliersGuild

CURATED BY

The HoteliersGuild Academy of Hospitality Arts

FRANK M. PFALLER | FOUNDER PRESIDENT

LINDSEY UEBERROTH | CO-FOUNDER

SONU & EVA SHIVDASANI | INTERNATIONAL AMBASSADORS

DR. JEFFREY O. | CHAIRMAN

PROF. DR. DAVID REMPEL | CO-CHAIR

THOMAS BÜHNER | AMBASSADOR CULINAIRE

FEATURED CHEFFES

MARIYA RUSSELL - THE FIRST BLACK LADY CHEF

TO EARN A MICHELIN STAR

CLARA HALL OF SWEET HERITAGE

MICHELLE TRUSSEL OF MYRISTICA

ANDI OLIVER

MMABATHO MOLEFE OF EMAZULWINI

LEAD SUPPORTERS

WIHTL.COM TEA COLAIANNI

GREAT PLAINS CONSERVATION | HOTELIERSGUILD MEMBERS

STUDY ACCESS ALLIANCE

ARTSY AFRICA | NGO

MULLY CHILDRENS FAMILY | NGO

…AND THE HOTELIERSGUILD GLOBAL MEMBERSHIP

CULINARY INNOVATION MEETS DIVERSITY FOCUS ON CHEFFES NOIRES

BeyondCuisine, the latest culinary campaign by Hoteliersguild, stands as a powerful platform, shining a much-deserved spotlight on the remarkable talents and narratives of black women chefs. Beyond their mastery of the kitchen, these women serve as inspirational figures, breaking down barriers and opening doors for future generations. Such celebration of diversity, equity and inclusion is at the very heart of HoteliersGuild, and I am excited to see how this wonderful initiative emphasises those fundamental values.

Prof. Dr. Henri Kuokkanen Past President of the HoteliersGuild Academy of Hospitality Arts Vice Dean of INSTITUT PAUL BOCUSE / INSTITUT LYFE Past President President of EUROCHRIE

CULINARY INNOVATION MEETS DIVERSITY

PASSION FOR CHEFFES NOIRES

extraordinary Black Cheffes

united by devotion

BEYONDCuisine

CULINARY INNOVATION

MEETS DIVERSITY

Trailblazers of fl avour: Celebrating the brilliance and resilience of black female chefs in our industry. Their culinary prowess, vision, and tenacity inspire us all, as they break barriers and create extraordinary gastronomic experiences. With their invaluable contributions, we embrace a more vibrant, inclusive, and culturally rich culinary world, where talent knows no boundaries.

Anton Gschwendtner

Maître cuisinier at ATELIER Hotel Bayerischer Hof, Munich

SIRIUSACADEMYAWARD Laureate 2022 HoteliersGuild Chef Chapter

extraordinary Black Cheffes

united by devotion

BEYONDCUISINE EMPOWERING CHEFFES NOIRES, CHAMPIONING BLACK LADY CHEFS FOR

A DIVERSE CULINARY WORLD

A chef changing the narrative.

First Black woman to receive a Michelin star

BEYOND Cuisine

Did you know that until as recently as September 2019, there was not a single Black female chef who had been awarded a Michelin star? Her name is Mariya Russel, and she made history. As President of the HoteliersGuild and CEO of Couture Hospitality Concept, it gives me great pleasure to stand here today and introduce an initiative that is close to my heart. 'BeyondCuisine' is more than just an event. It's a movement to challenge the status quo, to shine a light on the underrepresentation of Black female chefs at the helm of our culinary industry.

Why does this matter? Because it's a reflection of the diversity we strive for, not only in our industry, but in our society as a whole. Diversity is not a mere trend. It's a necessity that fosters creativity, enriches our palates, and opens doors to new experiences.

This brings us to the raison d'être of BeyondCuisine. Our mission is to provide a platform for Black Lady Chefs, both established and aspiring, to share their culinary narratives, their passion, and their incredible talent with a global audience. By celebrating their achievements, we hope to inspire a new generation of Black female chefs, and to help them realize that they too can aspire for that Michelin star.

Our culinary safari will feature a series of videos, where these inspiring women will introduce themselves, present their signature dishes, and create a joint menu of excellence. Furthermore, they will have the opportunity to network with industry professionals, receive an invitation to join the HoteliersGuild Chefs Chapter, and be part of a movement that resonates globally.

This initiative is tied to the SIRIUSACADEMYAWARDCAMPAIGN, a program providing education, internships, and placements for aspiring culinary professionals. Our goal is to support these talented individuals as they climb the ladder of success, one delicious dish at a time.

As we prepare to launch BeyondCuisine in late July and prepare to continue our Gourmet Safari EXTRAVAGANZAculinaire later this year, I am inviting all our followers and friends to join us on this exciting journey. Let us together amplify the voices of these remarkable Black Lady Chefs, help diversify our industry, and usher in a new era of gastronomic brilliance.

Thank you!

Frank M. Pfaller | Founder President | HoteliersGuild

Beyond Cuisine Celebrates

Chef Mariya Russell: The First Black Lady Chef to Receive a Michelin Star

RUSSELL REFLECTS ON HER JOURNEY, EXPRESSING HER DISBELIEF AT THE TIME IT'S TAKEN FOR A BLACK WOMAN TO BREAK THROUGH GASTRONOMIC BARRIERS.

Renowned for its culinary rigor, Chicago is a city where making a name for yourself in the food industry can be a gruelling pursuit. However, in 2019, less than a year after becoming the chef de cuisine at the sophisticated cocktail bar and restaurant Kumiko and Kikkō, Chef Mariya Russell shattered the glass ceiling. She became the first Black woman to ever receive a Michelin star.

BeyondCuisine acknowledges and celebrates this immense achievement, viewing Russell as an inspiration for all chefs in our initiative. Her perseverance and talent highlight the broader goals of BeyondCuisinedismantling barriers and promoting a diverse culinary scene.

The recognition brought both honor and disbelief to Russell, a profound sentiment that resonates deeply with our initiative, BeyondCuisine. She found herself confounded by the duration it took for a Black woman to overcome these culinary barriers, a sentiment she expressed by saying, "I don't understand... How is this the first time this has happened?" This statement illuminates the stark reality within the gastronomic sphere, where systemic hurdles and discrimination persist, posing even greater challenges for Black chefs, and in particular, Black women and other chefs of color. At BeyondCuisine, we acknowledge these difficulties and strive to bring these underrepresented voices to the fore, elevating their contributions and challenging the status quo.

THROUGHOUT HER CAREER, MARIYA HAS SEEN HOW RACIAL DISPARITIES AFFECT THE RESTAURANT INDUSTRY. IN 2019, IT WAS ESTIMATED THAT ONLY APPROX 14% OF CHEFS & HEAD COOKS IN THE U.S. WERE BLACK.

Despite this, Mariya emphasizes the empowering aspect of her achievement. "I'm just making food. I've just followed my dreams. I just continuously, passionately pursued it for a very long time. And here I am now," she asserts.

The unique culinary adventure she offers at Kumiko and Kikkō is testament to her remarkable talent. Here, she leads the omakase, a Japanese dining experience that literally translates to "I'll leave it to you". In this format, the chef determines the dining journey, encouraging guests to explore new tastes and embark on a unique culinary adventure.

Mariya's approach to omakase is refreshingly unconventional. She encourages open dialogue and treats the dining experience like a dinner party. Her aim is to create a comfortable, engaging environment that invites diners to participate in the gastronomic journey.

This monumental achievement not only marks a personal milestone for Russell but also serves as a reminder of the numerous individuals who paved the way for her. "I'm on a list of people making Black history because so many people paved the way for me to even go to school, let alone all this. It's completely humbling for me," she says.

In the spirit of Beyond Cuisine, we celebrate Mariya Russell's accomplishment and her contribution to the culinary world. It serves as a powerful reminder of the importance of our mission: to break down barriers, celebrate diversity, and champion chefs from all backgrounds and cultures.

Facts from one of the greats! Get into this!!

THOMAS BÜHNER

"Endorsing BeyondCuisine is a matter of great pride for me.This inspiring initiative celebrates the skills and creativity of black female chefs, making our industry more diverse and inclusive. As Ambassador of the HoteliersGuild Chefs Chapter,I am thrilled to be part of this transformative journey. Let's create an industry where all talents are recognised and nurtured. I am humbled to be part of this mission and look forward to seeing the transformative impact it will have on our industry.”

Ambassador Culinaire | HoteliersGuild Chefs Chapter

CULINARY INNOVATION MEETS DIVERSITY

PASSION FOR CHEFFES NOIRES

BeyondCuisine is an initiative that celebrates the universal language of food. Food has that power to unify people, regardless of race nor gender. By promoting diversity and equality in the culinary world, BeyondCuisine is transforming the narrative by making the culinary world more inclusive for all. I urge you to support BeyondCuisine since it is crucial in inspiring future generations of female chefs.

Astrid Oberhummer Member | HoteliersGuild Academy of Hospitality Arts CEO & Founder | Lobster Experience

united by devotion extraordinary Black Cheffes

arla Hall, a highly celebrated personality in the culinary world, is known for her quick wit, deep culinary knowledge, and charm. Her philosophy of food being a form of love and her efforts to share soul food recipes rooted in her Nashville origins make her a revered figure. This year, she will be mentoring competitors on their Favorite Chef journey, providing them with essential tips and sharing valuable trade secrets. Hall's commitment to fostering culinary talent aligns seamlessly with BeyondCuisine, an initiative by HoteliersGuild and the Academy of Hospitality Arts SIRIUS Academy Award Campaign. Her passion for the culinary arts and dedication to mentoring the next generation of chefs underscores why BeyondCuisine supports her endeavour.

This exciting journey of culinary creators takes a new turn with Colossal, a global leader in modern giving. Colossal operates with the mission of offering extraordinary prizes and facilitating substantial donations through competitions that change lives and make the world a better place. The objective is to raise money and awareness for organisations and individuals, paving the way for impactful giving and a better tomorrow.

This noble cause of supporting aspiring female chefs directly resonates with the ethos of BeyondCuisine and the HoteliersGuild Academy of Hospitality Arts SIRIUS AcademyAwardCampaign, emphasising our shared commitment to promoting inclusivity and diversity in the culinary world.

In partnership with TASTofHOME, one of the most recognised food publications in the industry, Colossal is set to feature the 2023 Favorite Chef in their acclaimed magazine. This initiative aims to discover the next culinary legend. Culinary enthusiasts from different walks of life will come together to compete and showcase their skills, all while supporting a magnificent cause.

We, at BeyondCuisine, alongside the HoteliersGuild Academy of Hospitality Arts SIRIUSAcademyAwardCampaign, are eager to support Carla Hall and the Favorite Chef initiative. Together, we strive to uplift and celebrate the diverse and evolving culinary scene, contributing to a more inclusive, innovative, and compassionate food industry.

The heat is on for culinary experts, professional chefs, and home cooks worldwide to sharpen their knives and compete for the ultimate prize. The 2023 Favorite Chef Competition will be powered by Colossal Management, LLC, a U.S. nationally registered professional fundraiser, and will benefit James Beard Foundation.

Under Colossal, the Favorite Chef Competition is set to be bigger and better than ever. For one, two-time 'Top Chef' competitor, author, television host, member of the James Beard Foundation's Women's Leadership Advisory Committee, and champion of many child-hunger-focused charities, Carla Hall, has signed on as the Competition host. The fun-loving, always-honest personality will help guide competitors along their Favorite Chef journey by offering industry insights and tips to hone their skills.

Another prize elevation includes an in-person, one-on-one cooking experience with Hall at Platform by James Beard Foundation, a brand-new dining destination in New York City located within a reimagined Pier 57 at West 15th Street and Hudson River Park between Little Island and Chelsea Piers. A cash prize of $25,000 will be awarded to the Competition winner, who will also be featured in a two-page advertorial in Taste of Home Magazine.

The online Competition will be operated as part of a fundraising campaign where donations from votes cast during the Competition will be received directly by DTCare, a US 501(c)(3) charity organization, and then subsequently granted to the James Beard Foundation (JBF) after the conclusion of the Competition. Colossal has a strong relationship with JBF and has helped raise awareness for the organization's mission to celebrate, support, and elevate the people behind America's food culture while championing a standard of good food anchored in talent, equity, and sustainability. In addition to general support for the Foundation, Colossal has aided in JBF's National Scholars Program and Women's Leadership Workshop.

About Favorite Chef

In 2021, Favorite Chef, LLC donated over $1.1 million to Feeding America, where an estimated 11.5 million meals were dispersed to communities in need during the COVID-19 pandemic. Chef Semone Hopkins, an Institute of Culinary Education (ICE) and Culinary Institute of Virginia (CIV) alumna, took the 2021 title and was awarded the grand prize.

About Carla…

Carla Hall first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. She believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.

Carla spent 7 years co-hosting ABC’s Emmy award winning, popular lifestyle series “The Chew”, and is currently featured on the Food Network in shows such as “Thanksgiving, Holiday and Halloween Baking Championships” (judge), and “Worst Cooks in America”. Her latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration, was published in 2018, landing on annual “Best Cookbook” lists across the country and receiving an NAACP Image Awards nomination. Hall published her debut picture book, Carla and the Christmas Cornbread, in November 2021, with Denene Millner Books, an imprint of Simon & Schuster Children’s Publishing. Illustrated by Cherise Harris, Carla and the Christmas Cornbread is a heartwarming tale loosely based on Hall’s childhood growing up in Nashville, TN, that celebrates family traditions, old and new, and also includes a child-friendly Christmas cornbread recipe perfect for the holidays.

She is active in many charitable endeavors and focuses her board member-level participation in organizations where she can make an impact advocating for children such as with 4H, Pajama Program, GenYouth, and Helen Keller International. In addition, Carla volunteers time to promote other non profit organizations such as: The James Beard Foundation, FEED America, Jacques Pepin Foundation, The Smithsonian Institutes and their membership of museums, and many others.

The HoteliersGuild BeyondCuisine initiative is instrumental in promoting a more inclusive environment for women in the food and beverage industry worldwide, especially for black female chefs. By championing diversity, we’re also accelerating innovation.

Sonu Shivdasani INTL. AMBASSADOR | HoteliersGuild FOUNDER & CEO | OF SONEVA

CULINARY

INNOVATION MEETS DIVERSITY PASSION FOR CHEFFES NOIRES

It fills me with immense pride to endorse the Beyond Cuisine initiative. This inspiring project celebrates the incredible talent of black female chefs, fostering diversity in our industry. I stand fi rmly with Beyond Cuisine, championing their cause to uplift these culinary talents. This initiative is a stepping stone to a more inclusive future. Together, let's make this vision a reality.

Eva Maltröm-Shivdasani INTL. AMBASSADOR | HoteliersGuild Creative Director and Co-Founder | SONEVA

celebrating extraordinary Black Cheffes united by devotion

“

Everyone deserves an equal chance to achieve success.

Caribbean cuisine, for Michelle Trusselle, is the epitome of joyous moments and lasting memories! Those fortunate enough to experience one of Michelle's supper clubs will attest to the unparalleled atmosphere and delightful memories that are quintessential to each gathering. An alumnus of the esteemed Westminster Kingsway College, Michelle's culinary journey has taken her through esteemed establishments such as The Savoy London and Claridges Hotel. Today, she stands as the Executive Chef and proprietor of Myristica, a London-based supper club that gloriously celebrates Caribbean cuisine. Through Myristica, she introduces Caribbean food in unique, inventive ways while honouring the traditional flavours and techniques that form its foundation.

Michelle's culinary persona is a direct reflection of her own life experience and passions. She infuses her soul into her cuisine, a commitment that does not go unnoticed or unappreciated.

In the spirit of BeyondCuisine, her words ring true: “ To me, Caribbean food means good vibes and happy memories! Maybe my love for spices stems from my grandmother hailing from the Isle of Spice, Grenada. Or perhaps it's the lasting impression left by family gatherings at my grandmother's home, where the aroma of dishes prepared with island spices filled the air. These spices symbolize delectable food and delightful memories.

I am a staunch believer in the extraordinary character of Caribbean cuisine, and I believe its charm should be shared far and wide. We at BeyondCuisine, along with Michelle, encourage everyone to bring a slice of the Caribbean into their homes, using our hand-blended Caribbean spice mixes. Upon opening a container of these spices, you'll be met with an irresistible, fresh aroma that promises the creation of joyful memories. We eagerly look forward to the delectable dishes you'll create and share. One love, " – Michelle Trusselle

ABOUT MICHELLE: A Gastronomic Journey Rooted in Passion and Dedication

Michelle, a native of London, has shared an extraordinary bond with food from a very young age. This passion prompted her, at the tender age of 16, to step into the esteemed corridors of Westminster Culinary Arts College immediately after completing her schooling. Her culinary journey, marked by dedication and an innate love for food, led her through the hallowed kitchens of illustrious London establishments like The Savoy and Claridges, all within three years of graduating college.

Her culinary saga was enriched with the knowledge and skills she honed in various Michelin-starred kitchens. Among these was the revered one Michelin-starred restaurant La Trompette, where she had the privilege to learn from acclaimed chef Bruce Poole. Michelle's tenure at La Trompette was significant, as she was part of the team both before and after they secured their respected Michelin star recognition.

In a testament to her extraordinary talent and versatility, Michelle served as the Head Chef for the Hospitality/Fine Dining at McKinsey & Company’s London office. Her culinary excellence did not stop at boardroom lunches. She carried her gourmet prowess forward under her own brand, catering to an elite clientele that included lords, royalty, fashion designers, former Prime Ministers, and film directors.

With years of diverse experience under her belt, Michelle launched Myristica, her own monthly Supper Club that seamlessly weaves in the rich heritage of the Caribbean into its menu. It is here, at Myristica, that her well-crafted dishes come alive to excite, stimulate, and intrigue her guests, leading them on a gastronomic journey that transcends the ordinary.

Adding to her glowing achievements, Michelle was a Semi-Finalist at MasterChef: The Professionals 2018 and in 2019, she was heralded as 'one of the most successful contestants who have transformed their career since being on the show.' She also featured in MasterChef: The Professionals - The Rematch 2019.

Today, as Michelle joins the BeyondCuisine initiative, she brings with her a wealth of culinary expertise and an unyielding passion for her craft. Her presence promises to elevate our efforts to celebrate diversity and inclusivity through the universal language of food.

Myristica, the innovative London based supper club’s and Michelelle’s raison d’être resonates with the BeyondCuisine initiative in many ways. With monthly events that include a welcome cocktail, canapés, and a five-course tasting menu, this dining experience blends the vibrant flavors of the Caribbean with the freshness of local English ingredients.

This dining institution serves as a gateway to the rich traditions and fl avors of Caribbean cuisine, while simultaneously celebrating the bounty of seasonal offerings in England. Myristica offers a warm and friendly environment where attendees can indulge in homely, soulsatisfying Caribbean meals, presented with a unique and modern twist.

Myristica is not only presenting familiar island dishes in new, exciting ways but also pushing culinary boundaries while remaining faithful to the core flavors that define Caribbean cuisine. The careful consideration in menu crafting guarantees diners an authentic and rewarding experience. Every guest can anticipate a culinary journey delivered with warmth, authenticity, and a genuine smile.

CULINARY INNOVATION MEETS DIVERSITY

PASSIONFOR CHEFFES NOIRES

At Red Carnation Hotels, we are passionate about encouraging individuals to learn, grow, progress and shine, irrespective of their background, race or colour. This is one of Red Carnation's fundamental principles.

My mother’s hospitality career began in the 1950s, in a kitchen in South Africa, when female chefs were unheard of. When she saw the challenges that female chefs encountered, she strove to ensure that all women would be treated equally and fairly in our hotels, especially in Africa.

Today, Red Carnation employs, trains and is developing over sixty black female chefs across the group's global hotel collection. So it natural for me to wholeheartedly support BeyondCuisine. Any organisation which nurtures more diversity and increased inclusivity within the hospitality industry, is an organisation that Red Carnation Hotels wholly supports.

Vicki Tollman Director Executive Vice President The Red Carnation Hotel Collection Ambassador of the HoteliersGuild

extraordinary Black Cheffes

Andi Oliver, a multifaceted personality and a renowned Black woman in the culinary world, exemplifies the spirit of our BeyondCuisine initiative. Bringing her unique touch and vision to the food scene, she will be demonstrating her culinary talents live at the Big Kitchen on Thursday, 16 June, and participating in a live interview on the Let’s Talk Good Food Stage.

An award-winning TV Chef and Broadcaster, Andi has woven a vibrant tapestry of a career where food and music take center stage. Currently hosting the BBC’s Great British Menu, Sky Arts Live Book Club, C4’s Beat the Chef, and Food Unwrapped, she is also a key figure on Saturday Kitchen, further augmenting her role as an inspiring figure in the culinary scene. Andi's voice resonates not just on screen, but also over the airwaves as a regular panel member on BBC Radio 4’s The Kitchen Cabinet alongside Jay Rayner and a valued contributor to Radio 4’s award-winning The Food Programme.

Andi's vibrant culinary journey doesn't stop there. She carries the esteemed title of head judge for the prestigious BBC Food & Farming awards, following in the esteemed footsteps of Yotam Ottolenghi and Giorgio Locatelli. Beyond the culinary sphere, Andi has a rich history in music and broadcasting, fronting the band Rip Rig and Panic with Neneh Cherry, and working extensively in TV and radio throughout her career.

A true culinary chameleon, Andi has spent her career exploring, learning, and perfecting her craft. In 2016, she made a significant stride in the restaurant industry by launching her award-winning restaurant, Andi’s. In 2020, her culinary journey continued with the launch of her latest venture, Wadadli Kitchen. Showcasing authentic Caribbean home cooking, Wadadli pop-ups took place throughout summer 2020, including a pop up at Somerset House and an offshoot of the Wadadli brand called One Love, co-created with Fred Siriex.

Andi Oliver is a beacon in the culinary world, showcasing diversity and authenticity in her food that aligns perfectly with the values of our BeyondCuisine initiative. Through her efforts, she helps to broaden the horizon of global gastronomy, inspiring others to explore and celebrate the diverse culinary traditions our world has to offer.

As the effervescent heart of BeyondCuisine, allow us to introduce Andi Oliver, a woman whose culinary fi nesse is as striking as her vivacious personality. Don't be fooled by her expert knife skills, because before she was sizzling in the kitchen, she was setting the stage on fire! Yes, dear food lovers, before embarking on her gastronomic journey, Andi was the captivating voice behind the English post-punk band, Rip, Rig and Panic. And just when you thought her repertoire couldn't get any more eclectic, she's also a seasoned presenter from the world-renowned Glastonbury Festival. At the youthful age of 59, Andi proves that good taste truly knows no bounds.

A true culinary chameleon, Andi has spent her career exploring, learning, and perfecting her craft. In 2016, she made a significant stride in the restaurant industry by launching her award-winning restaurant, Andi’s. In 2020, her culinary journey continued with the launch of her latest venture, Wadadli Kitchen. Showcasing authentic Caribbean home cooking, Wadadli pop-ups took place throughout summer 2020, including a pop up at Somerset House and an offshoot of the Wadadli brand called One Love, co-created with Fred Siriex.

Andi Oliver is a beacon in the culinary world, showcasing diversity and authenticity in her food that aligns perfectly with the values of our BeyondCuisine initiative. Through her efforts, she helps to broaden the horizon of global gastronomy, inspiring others to explore and celebrate the diverse culinary traditions our world has to offer.

CULINARY INNOVATION

MEETS DIVERSITY

I am delighted to support BeyondCuisine. This initiative inspires us all; it helps to break down barriers, creating a more inclusive and diverse industry where Black Female Chefs can thrive.

As CEO of Villa d’Este Hotels, I support every industry and association with this mission and values. It is an inclusive project whereby women can showcase their talents and share their stories to inspire future generations.

Thank you for promoting new networking opportunities and access to resources in the industry.

Davide Bertilaccio CEO of Villa d’Este Hotels Esteemed HoteliersGuild member

celebrating extraordinaryBlack Cheffes

In the heart of South Africa, a culinary revolution is taking place, led by Chef Mmabatho Molefe and her innovative restaurant, Emazulwini. As part of the Beyond Cuisine initiative, Emazulwini invites patrons to experience contemporary Zulu and Nguni cuisine in an upscale dining environment, a rarity even in the culturally rich South African landscape.

Positioned within the bustling Maker’s Landing at the V&A Waterfront, Emazulwini treats diners to spectacular views of the active harbor. The elegantly designed interiors, a collaboration with local artists, harmoniously blend white, red, and blue tones, showcasing unique pieces from designers such as Thabisa Mjo and Ashanti Design.

Emazulwini challenges preconceptions of traditional African cuisine by presenting elevated interpretations of homely dishes such as vetkoek (fried dough) with chicken polony and fried chicken, as well as amasi (fermented milk) ice cream with whey jellies and caramel. Each dish is served in finedining style, yet the ambiance remains warm and approachable, with friendly, vibrant servers adding to the welcoming atmosphere.

The carefully curated menu, which varies from three to six courses, is thoughtfully complemented by a robust selection of fine local wines. The full menu is highly recommended to truly appreciate the culinary journey that Emazulwini offers. The dining experience at Emazulwini isn't merely a meal; it's a chance to explore and savor a unique culinary heritage.

Beyond Cuisine commendably recognizes Mmabatho's steadfast commitment to promoting indigenous cuisine, an endeavor that reflects the true spirit of our initiative.

Mmabatho Molefe: A Culinary Champion for BeyondCuisine

The trailblazing chef promoting African cuisine, empowering Black women, and challenging preconceptions surrounding indigenous food. A proud native of KwaZulu-Natal in South Africa, Mmabatho Molefe is the brilliant chef behind Emazulwini, a Cape Town dining gem that amplifies the beauty of African ingredients and pays homage to the Nguni and Zulu cuisines. Operating with an all-black, all-female crew, Molefe's restaurant not only enhances racial representation in the culinary world, but also uplifts traditional ingredients and recipes often sidelined as 'not fit for fine dining'. Signature dishes such as ulimi noshatini, a delicately prepared slow-cooked ox tongue served with variations of tomatoes, and uphuthu namasi, a beloved Zulu dessert of sour milk, are exemplary of her culinary artistry. Molefe's passion for cooking was sparked during her childhood, as she crafted mud pies in the likeness of dishes she saw on television. Originally a Politics, Philosophy, and Law student, Molefe soon found her heart drawn back to the kitchen. In pursuit of her culinary dreams, she made the brave decision to leave university and enroll in culinary school, graduating in 2018. After facing difficulties landing a job in fine dining restaurants, Molefe pioneered the Long Table Experience, a pop-up communal dining event that quickly gained popularity among her friends, family, and beyond. Following redundancy from her role at Salsify at the Roundhouse in early 2020 due to the pandemic, she funnelled her energy and passion into her debut solo venture, Emazulwini, which opened its doors in December of the same year. With an enduring vision for the future, Molefe also aspires to launch Ikhayalethu, a home intended to empower and rehabilitate black youth experiencing homelessness. In line with BeyondCuisine's mission, Molefe's words resonate: “What we are trying to achieve is inclusivity and it’s the perfect time for that. For a while, traditional African cuisine in South Africa was seen as something that couldn’t be fine dining but in the past two years, I have had the honour to meet a lot of young black creatives passionately sharing their food and stories.” – Mmabatho Molefe. As we celebrate Molefe's contributions, we are reminded of the diversity and richness of global cuisine that BeyondCuisine is dedicated to showcasing.

Traditional cuisine aims high at Emazulwini

Emerging from the kitchens of top fine dining restaurants, Mmabatho Molefe stepped out on her own with a tiny restaurant at Makers Landing where she presents traditional Zulu cuisine in a fine dining context. ‘It’s the food we grew up eating, prepared in a modern way,’ she told TGIFood.

It’s hard not to gush about the food at Emazulwini, the tiny 10-seater restaurant at Makers Landing, with its harbour view, where chef Mmabatho Molefe takes her traditional childhood favourites and transforms them into a fine dining experience. Each of the seven courses on the summer menu (launched in February 2022) has a personal description by Molefe of her memories and how they have influenced her modern interpretation of them. For example – and I begin with the third course because even though nobody asked, it was my favourite – the igwinya nopholoni. The story behind it: “To me it represents a perfect Friday. Growing up, my parents always used to make us packed lunches, except on Fridays. Friday was a chance for us to be like all the other kids who got spending money. We used to get exactly R1.50 which was just enough to get igwinya nopolony and it would be my perfect start to the weekend.” ”

It is a light puff of a vetkoek anchored by white Cheddar catalan, topped with roasted parmesan, and the pièce de résistance, a square of crispy chicken skin which is all sorts of crunchy wonderfulness. I could probably quite happily eat an entire platter of these, but the meal at Emazulwini is a set one, for a set price. I broached the subject with Molefe after lunch.

“Before, we used to have items priced individually but with this menu it’s a bit difficult because the portion sizes are so considered, so it’s hard to charge someone for one without feeling that you’re ripping them off,” she said with a smile. “So that’s why we’ve decided to do it this way. Perhaps as we get more comfortable with the menu we’ll decide which portion can work for à la carte or a single serving.” Which is fair and I respect her decision, but I still want more igwinya, and I’m willing to pay the price.

I met Molefe shortly after Makers Landing opened at the end of 2020. She had been retrenched from Salsify At The Roundhouse, Camps Bay, during lockdown, and with previous experience at Aubergine she used her skills to present traditional Zulu cuisine in a fine dining context. Back then, she said having her own restaurant at Makers Landing (if you can cast your mind back through the mists of time) was great, although quiet. “But it was what we needed to get into the space and find our routine,” she said. “But most of all it’s been growing so much since opening day. Part of the space is to teach and we really are learning a lot from the curators and established businesses.”

Chatting to her again in March 2022 (as far as I know, because things have been weird and I know I’m not the only one who is confused about what year it is), I asked how it’s going now. Molefe laughs. “I think it’s been a rollercoaster, I think that’s the perfect way to describe it,” she said. “But I think in terms of our food and how it’s looking, the future of it, I think it just keeps getting better and better – and more refined.

“Starting out, our portions were bigger; people were getting fuller quicker. So now we’re figured out what works best for our style of food and I’m happy with that.”

The meal begins with umbila, mielie bread sticks with sweetcorn dip and parsley mayo. Actually it begins with Molefe’s introduction: “This menu is a dedication to my parents, just two systemically traumatised kids raising beautiful black queens. I don’t tell them enough (at all) but they are the loves of my life.” Molefe has four sisters and a brother so we can imagine her parents have their work cut out for them.

“This meal is going to take you about two and a half hours to eat. Inasmuch as I would love to explain all the courses in person, I also don’t want to end up crying at your table. So please keep this menu as a reminder of the meal you just had,” it continues. And then this part activated my tear ducts just a tiny bit, so heartfelt is it: “At the end of the meal, if you can, call your parents and tell them you love them. If you can’t, just tell us because we love you too!” It made me grateful I speak to my mother on a daily basis.

Course two is isibindi no-anyanyisi – chicken liver truffle with onion jam and chocolate crumb. A sweet and savoury combination that is given such a delicate touch that each element is balanced.

Then the vetkoek of which we have spoken, followed by ulimi noshatini. This is corned beef tongue with tomato puree, amasi, chillies, tomato jellies and crispy onion. “I think chicken livers and onions is the combo of all combos. It just takes me back to breakfast at my gran’s with the whole family around,” says Molefe in her notes on the dish. If you’re paying attention, you will be beginning to notice certain ingredients. Like liver. Like tongue.

Molefe’s notes say: “I feel like I am going out on a limb with this dish because the flavours of chicken necks are so familiar to me, but I can’t really pinpoint the exact time and memory. Also, who wouldn’t want to include a meat mousse on their menu. I hope you enjoy it because I’m a bit proud of it.”

Describing her food, Molefe says she uses the same ingredients and style of her food memories, but always adds a bit more based on what she’s learned in the kitchens in which she has worked.

“For now I’m still learning, and still experimenting in terms of our ingredients – the traditional ingredients I grew up eating – and what I’ve learned so I’m looking forward to that point where there’s a completely blank canvas and I’ll be creating from scratch, something completely new.” Something never seen or done before, I asked? “That’s where I HOPE I’m going,” she said modestly. Having tasted what Molefe is capable of I have no doubt she will achieve this.

The chicken neck mousseline has its origins in a chicken neck stew. “I always wanted to still keep the flavour of the original dish,” said Molefe. “I remember someone had the tart and they said it reminded them of chewing on bones. That’s exactly what I want.” Perhaps I should point out, this means the flavour, not the texture.

“I like that it has a marrowy flavour because when you are eating chicken necks there’s not much meat, so you are literally chewing on the necks. I like that. So the main thing I was trying to get across in that particular dish is getting a nice marrowy, umami meaty flavour,” she said.

(Photo: Bianca Coleman)

papa neklabishi, braised beef heart with cabbage and creamy pap. (Photo: Supplied)

The next course is imiqala yenkunku, a tartlet of the shortest of crust, with chicken neck mousseline and tiny brown vinegar jellies which explode with flavour on the tongue. The penultimate course is ipapa neklabishi, which is braised beef heart with sautéed cabbage, creamy braai pap and beef heart biltong shavings (which Molefe learned to make from Frankie Fenner Meat Merchants).

“When people think of uphuthu neklabishi they always think of it as a Januworry meal because you have spent so much in December that you can’t afford to eat any meat products. For me it is still one of my favourite meals, broke or not, and my Mom makes the best mince and cabbage stew and this meal just reminds me of her.” Served with a creamy mushroom sauce, it was delicious and, well, hearty. I’m sorry. I don’t know why I am like this.

Finally, dessert. Incwancwa – fermented maize porridge, lemon and lime jellies and lemon ice cream – represents Molefe’s mother’s love and effort. “It’s a dish that you have to plan a day or two before you make it. Whenever I think about it a picture of this navy blue Tupperware with a white lid that she always fermented it in comes to mind. I remember this one time I was doing the garden with my Dad and my Mom called us inside for breakfast and she had made it. That memory represents a wholesome family weekend breakfast for me.”

How can you not feel the love in this? In a city where we eat Italian, French, Portuguese – whatever, all the foods of the world – it’s a privilege to be able to taste the heritage and culture of our own country. To be honest, I was a tad reserved about the pudding (liver, neck, tongue, heart, no problem) because I’m not the greatest fan of maize meal, but lawdy Miss Maudie, the first surprise is that it was softly warm against the ice cream which was delightfully unexpected. Also, the ice cream was subtle. I enjoy a lemon dessert as much as the next person but until this day I didn’t realise how much tartness is packed into them, and how beautiful restraint can be.

If I have not yet sung these praises high enough nor loud enough, at the time of writing the news came in that Emazulwini has been nominated in two categories for the 4th annual Luxe Restaurant Awards, hosted by The Hospitality Counsel (sic): New Restaurant of the Year, and African Restaurant of the Year. The ceremony takes place in Johannesburg on March 29, 2022.

DM/TGIFood

By Bianca Coleman

The BeyondCuisine initiative is an inspiring one, and one we are particularly pleased to endorse going forward. With over 99% of our entire staff drawn from local talent at Great Plains, supporting local female chefs and outstanding diverse teams of ‘passionate about cuisine’ people, this effort is one we are proud to partner with, via the HoteliersGuild so we can work together to inspire a new generation of culinary talent based on skill, passion, diversity and appreciation of that talent.

& Beverly Joubert

Ambassadors - HoteliersGuild Academy of Hospitality Arts | CEO of Great Plains Conservation HoteliersGuild

Dereck

Nourishment and Knowledge: How Adding Missing Ingredients to a Melting Pot Culture is NOT Racist Or

Food and education, two universal languages that have the power to unite us. Each one is a form of nourishment, feeding our bodies and our minds. So, how can an initiative aimed at promoting diversity and inclusion within these two vital arenas be mislabelled as 'racist'? This is a claim that some ill-informed critics would like us to believe when referring to the HoteliersGuild's initiatives, BeyondCuisine and the Sirius Award scholarship campaign.

These initiatives are deeply ingrained in the essence of both food and education, seeking to fill in the gaps where underprivileged groups have been left behind. They are an attempt to provide the missing ingredients, the untold stories and the overlooked flavours to the global gastronomic experience. To label these efforts as 'racist' is as absurd as saying that adding a pinch of salt to a stew would overpower all other flavours. In the culinary world, we understand that each ingredient has a part to play. Some bring depth, others bring brightness, and others, like our humble salt, enhance existing flavours. Our targeted support for black African women is akin to adding this much-needed salt, highlighting the existing flavours of our industry.

By shining a light on underrepresented groups, we are enriching the culinary world, not segregating it. Our initiatives are our way of ensuring that global cuisine hears every voice, tastes every flavour, and learns from every story. We are not aiming for exclusion; we are striving for balance. Our goal is to foster a more harmonious and inclusive gastronomic ecosystem where everyone, irrespective of their background, gets an equal chance to contribute.

If anything, we are guilty of adding too many spices to the mix. That's because we believe the more diverse the ingredients, the richer the stew. The Sirius Award scholarship campaign is an open invitation to all disadvantaged minorities in our industry, not just black African women. We are all about amplifying voices, not silencing them.

This journalist's insinuation is a misinterpretation of the recipe we are following. They have mistaken our attempt to balance the taste profile with an attempt to skew it. If this is racism, then every accomplished chef around the world would be guilty.

To all those who still doubt our intentions, I invite you to take a seat at our table. Taste the dishes prepared by our talented scholars, engage with them, listen to their stories on VoicesOfAfrica on YouTube! You will quickly realise that we are creating a rich, diverse culinary experience, not a brew of bigotry.

Op-ed by Frank M. Pfaller

In the end, the proof of the pudding is in the eating. It's high time we focus on enjoying the symphony of flavours we are creating, rather than quibbling over the proportions of the ingredients. Because what we're cooking up here is a celebration of diversity, not a dish of discrimination.

P.S.: But wait a minute! I just remembered, I am, in fact, a 'racist'! Or so it was perceived many moons ago in Apartheid South Africa. As a young general manager of the then ultra luxurious five-star Maharani Hotel in Durban, I made a decision that caused quite the stir. My well-meaning, but racially-minded (White) personal assistant approached me for separate dates to throw Christmas parties for Whites, Blacks, Indians and Coloureds. With naivety, or perhaps wisdom beyond my years (?), I ordered ONE single party - an all-inclusive celebration, a Christmas for all. This was not a decision born out of ignorance, but rather an assertion that there is, indeed, only one race: the human race.

This single act of unity, this mixing of the pot, was a tremendous success among the staff. However, it earned me a rather contentious badge of honour as a 'racist'. The press called for my immediate expulsion from the country, if not my incarceration. Just imagine, a 'racist' for throwing a party for humanity!

And what saved me from this preposterous accusation? The intervention of one of our regular guests, none other than P.W. Botha, South Africa's then-President, and my superior, the legendary Sol Kerzner (RIP). Yes, if promoting unity, peace, and common humanity makes me a 'racist', then I wear that label with immense pride. After all, who wouldn't want to be 'racist' in a world that so desperately needs more love, unity, and understanding? And again, if that makes me a 'racist', then please, pour me another glass of that 'racist' punch! I'll drink to that.

BEING 'Racist' and able to prove it!

The BeyondCuisine Narrative Stirring Change in Culinary Arts

As a long-standing advocate for the hospitality and culinary arts industry, I have seen firsthand the transformative power of the dining table. It is a place where barriers are dissolved, where diversity is celebrated, and where we all come together in the shared ritual of sustenance. Yet, the voices behind this shared experience, particularly the voices of black female chefs, have often been drowned out in the cacophony of the commercial culinary world. Enter BeyondCuisine, an initiative fueled by passion, commitment, and a burning desire to illuminate the path for the rising talents and highlight the distinctive culinary narratives these women bring to our tables.

We began our research with a simple premise: to empower black female chefs and their mentees, and in doing so, weave a stronger, more diverse fabric of culinary professionals. We embarked on this journey guided by our overarching belief that every palate is a canvas, and every chef is an artist with a unique story to tell. And these stories, told through the language of food, have the power to unite us in ways that transcend our individual differences.

The research behind BeyondCuisine, rich with personal anecdotes, professional triumphs, and narratives of resilience, was as inspiring as it was enlightening. We discovered a wealth of untapped talent, a world where aspiring young women, under the guidance of accomplished black female chefs, strive to create culinary masterpieces with passion and dedication.

It is in this spirit of mentorship, inclusivity, and empowerment that we launched the SIRIUS Academy Award Campaign, another step in our collective journey towards creating a more equitable culinary landscape. This campaign, backed by some of the most revered hospitality leaders and hotel schools worldwide, has been instrumental in amplifying the voices of these trailblazing women, providing scholarships and opportunities that have not only transformed individual lives but also the gastronomic world as a whole.

Our research conclusively showed that initiatives like BeyondCuisine and the SIRIUS Academy Award Campaign are not mere drops in the ocean. Instead, they are mighty ripples that stir the waters of change, contributing to a significant paradigm shift in the industry. They illuminate the path for future generations of culinary artists, fostering a more inclusive, vibrant, and innovative culinary realm.

In conclusion, BeyondCuisine is not just an initiative—it is a revolution. It is a call to embrace diversity, to celebrate individuality, and to give voice to those who have been overlooked in the past. It is our opportunity to transform the culinary arts landscape, one meal at a time. And as we move forward, the aroma of change fills the air. It is the sweet smell of progress, the tantalizing scent of a more equitable future in the culinary world. And in this future, every chef, regardless of their gender or race, will have a seat at the table. Let's work together to make this future a reality.

Frank M. Pfaller

In recent years, the hospitality industry has begun recognizing the need for increased diversity among its top chefs, especially for Black females who have long been underrepresented in this arena. This understanding has given rise to numerous initiatives and programs that aim to encourage and uplift the voices and talents of Black female chefs, but there's still a long way to go.

Mentorship Programs and Scholarships: Numerous culinary institutions and organizations have introduced mentorship programs and scholarships specifically targeted towards diversifying the industry. Programs such as the James Beard Foundation's Women's Leadership Programs are aimed at advancing women in the culinary industry. In addition, the Culinary Institute of America has scholarships specifically designed to assist minority students in their culinary education.

Initiatives like BeyondCuisine: As discussed earlier, initiatives like BeyondCuisine, under the umbrella of the SIRIUSACADEMYAWARDCAMPAIGN, provide a platform for Black female chefs to showcase their talents, gain exposure, and network with other industry leaders. They're also dedicated to offering scholarships to aspiring young female chefs and providing them with the tools they need to succeed.

Promoting Representation: Many in the industry have made a conscious effort to highlight the work of Black female chefs in media and publications. By giving them a platform, these initiatives hope to inspire the next generation of culinary professionals.

Networking and Empowerment Events: Industry events like the annual Women Chefs & Restaurateurs Conference offer a chance for networking and professional development, often featuring successful female chefs, including those from diverse backgrounds.

Inclusive Hiring Practices: Some restaurants and hospitality companies are committed to inclusive hiring practices, ensuring they maintain a diverse workforce and provide opportunities for employees of all backgrounds to advance.

Despite these efforts, it's important to note that progress has been slow, and representation of Black female chefs at top levels of the industry is still insufficient. To truly transform the industry, these initiatives need to be paired with systemic changes that address the underlying biases and barriers these chefs face. This includes everything from investing in culinary education in underserved communities to creating a more inclusive culture within the industry itself. As the conversation around diversity in the culinary world continues to evolve, it's clear that sustained commitment from all levels of the industry is needed to bring about meaningful change.

CULINARY INNOVATION MEETS DIVERSITY

PASSION FOR CHEFFES NOIRES

I am delighted to endorse the Beyond Cuisine initiative to support the DEI efforts to empower black female chefs in Hotels. It is crucial that we create a welcoming and inclusive environment for all individuals, regardless of their background. If we promote equitable access and provide resources, we can work together toward a more diverse and inclusive hospitality industry. We all must participate in this effort, and I encourage everyone to support this initiative and its goals.

Prof.Maribel Esparcia Pèrez HoteliersGuild Academy of Hospitality Arts

Managing Partner of the European Sustainable Hospitality. Group HoteliersGuild

united by devotion extraordinary Black Cheffes

Viva Viviana Varese Milano, Italy

From a panoramic view of Milan's Piazza XV Aprile to an inspiring journey through the high-end gastronomy world, Chef Viviana Varese's story offers a refreshing perspective on the entrenched culture of the culinary industry. Despite being widely recognized as "misogynistic, white and racist," Varese has carved her own niche, demonstrating that talent and passion can outshine traditional stereotypes and biases.

Viviana is an active advocate for diversity and equal opportunity within her industry. Born in the Amalfi Coast, her experience as an immigrant, combined with the challenges she faced due to her weight and sexual orientation, inform her approach in the kitchen and beyond. Today, her restaurants serve as a beacon of change, championing inclusive hiring practices and equal opportunity.

Viviana Varese is not only recognized for her culinary talent, with her restaurant Viva earning a Michelin star and a spot on the coveted "The World's 50 Best Restaurants" list, but also for her advocacy for marginalized groups. Her workforce is notably diverse, featuring former drug addicts, refugees, and a balanced gender representation.

The narrative of the HoteliersGuild BEYONDCUISINE and the SIRUIUSACADEMYAWARD scholarship campaign aligns perfectly with Viviana's vision. The scholarships, designed to assist black African females, promote equal opportunity in the hotel and gastronomy industry, a sector notorious for its racial and gender disparities.

Viviana's story serves as a testament to the impact of such initiatives. By fostering talent and diversity in an industry that has long been criticized for its exclusivity, BeyondCuisine, along with Viviana, is advocating for change, equality, and fair representation in high cuisine.

Applauding Viviana for her steadfastness, here's the trigger for my own 'outburst', a summary outline of an excellent article, "High cuisine is still overwhelmingly misogynistic", white and racist" written by Anne Goebel and published in the Sueddeutsche Zeitung.

Varese's restaurant 'Viva', located in Milan, has earned her significant recognition including a Michelin star and a spot on 'The World's 50 Best Restaurants' list for its innovation.

The article delves into Varese's unique perspective on gastronomy which is deeply influenced by her personal journey as a lesbian woman from the south of Italy, often belittled as 'terroni' or earth eaters. Despite facing numerous rejections in her early career due to her gender, Varese emerged as a successful self-taught chef. She shares her concerns about the prevalent exclusion, lack of equal opportunities, and entrenched hierarchies within the culinary world, and expresses her desire to change these dynamics.

Varese's activism extends to her kitchen, where she employs a diverse brigade including women, former drug addicts, refugees, and people from all backgrounds. Her restaurant décor echoes her advocacy for diversity and inclusivity, featuring coloured glass objects, friendly light wood, and rainbow-coloured cutlery.

Her personal experiences of discrimination have also influenced her culinary style, with dishes like the grilled artichoke heart with dark chocolate and liquorice, and the small steamed pizza ball with a sweet tomato centre reflecting the flavours of her southern Italian origins.

In addition, she spearheads a project called 'Io sono viva', employing victims of domestic violence to create ice cream creations, fruit tarts, and breakfast brioches. The restaurant also sources locally produced vegetables and fruits from the Amalfi Coast and her own garden attached to her second restaurant, 'Villadorata', in Sicily.

Through the article, Viviana asserts her stance against the discrimination still prevalent in high cuisine, emphasizing the necessity for inclusion and diversity, and sharing her commitment to disrupting traditional hierarchies within the culinary world.

"High cuisine is still overwhelmingly misogynistic"

…a matter of opinion

THANK YOU FOR SUPPORTING THIS NOBLE CAUSE!

XXXX XXXX

CULINARY INNOVATION MEETS DIVERSITY

PASSION FOR CHEFFES NOIRES

I am delighted to support the amazing BeyondCuisine initiative to help foster a more diverse and inclusive environment by inspiring and uplifting the next generation of culinary talents. BeyondCuisine aims to celebrate and empower black female Chefs in our industry.

Filip Boyen Ambassador HoteliersGuild

Luxury Hospitality Consultant, Senior Advisor Corinthia Hotels, Global Ambassador Forbes Travel Guide

HoteliersGuild united by devotion extraordinary Black Cheffes

CULINARY INNOVATION

MEETS DIVERSITY

PASSION FOR CHEFFES NOIRES

The Beyond Cuisine Initiative shows us again how hospitality leaders embody the purpose of helping and shaping the minds of the people in our care. Sparking the excitement for this meaningful profession and feeling the multiplying effect gives us immense joy and pride because we become part of something more significant in the lives of the people we touch.

Philippe Clarinval General Manager Hotel Trois Rois, Basel HoteliersGuild Academy of Hospitality Arts

extraordinary Black Cheffes

HoteliersGuild united by devotion

Cuisine BEYOND

VOL. V

TERMS & CONDITIONS - coming in Oct/Nov.

PREVIEW only HERE