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

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.

THANK YOU FOR SUPPORTING THIS NOBLE CAUSE!