Does the culinary industry lack diversity?
I love the new “We Are Chefs” Blog! This is an excellent subject to discuss!
Thank you Mr. Kevin Mitchell as it is a pleasure to read your answers – thank you for sharing your insight and providing the opportunity to learn about BCA Global. I admire and think the work you do benefits so many people. Your accomplishments speak for themselves. Congratulations!
I have a follow up for you… Please if you would be so kind to read.
Sir Chef Mitchell,
The answer to the heading is YES! The industry lacks leadership diversity development in our communities.
As I read the Q&A, I understood you would like to see more of a dialogue with other minority culinary educators about the low percentage of minorities, both male and female, teaching in culinary schools. I couldn’t agree more!
My question is:
Does the current BCA Global platform provide you with a Peer-to-Peer Network that includes collaboration tools to perform processes to get “shared” work done?
As it is within these important points our work needs to continue.
- 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.
As organizations invest more in seamless & transparent communications for linking professionals with students of color to enhance their education and provide career opportunities for advancement; our mission should be to modernize the mentoring tools. Creating connections that will lead to support systems and new ways of conceiving the way we learn, and the way we work, and how we integrate those things.
Open technology particularly Web 2.0 can contribute to leveling the playing field and increase the organizations professional services for mobile mentoring to a more diverse professional workforce. This could assist those who are looking for direction, advice and leadership while they are still in High School – or dropping out because they have no direction.
The needed succession planning tools could contribute to make sure the industry has well trained professionals who lead students that want to enter the hospitality industry/culinary arts and perhaps want to become educators.
The ProStart Program and ACF certification program have World class content. As does the recent NRAEF Food and Beverage Service Competency Model show cased on the Competency Model Clearinghouse website.
I would like to see organizations work closer together by adding value with providing membership with collaborative transparent communication tools to automate the competency certification, accreditation and assessing process. The benefits could increase the member’s participation and success with coaching students with a mobile application with real-time steps, performance path plans and teaching real life skills. Most importantly replicating what works in those communities that need the most help.
Most organizations have standards and career development content & best practices, although may not have the technology to manage them. We should discuss ways to improve our industry communications that can augment the Apprenticeship and Internship programs by taking advantage of Web 2.0 technology for creating support teams, workgroups, and partnerships. Ways to create and market our professional portfolios. Ways to enhance the communications between organizations to assist us in time of need who are transitioning from high school to industry jobs – to prospective Employers and throughout our careers.
Together we can have a well diverse workforce leading our industry! I believe it starts with working with Today’s Students — Tomorrow’s Leaders!
Thank you Chef Kareen Coco Linton for posting & sharing the link on Facebook! I wanted to mention; I enjoyed reading Chef Kimberly Brock Brown’s comment – as I visited the link and really impressed with the video clip promoting your new book! I wanted to mention I too was a registered ACF apprentice cook in 1977-78. I was signed up by Robert H. Nelson, CEC, CCE, AAC and mentored by Chef Larry FarHat at the Spring Lake Country Club and Mr. Jim Singerling, CCM, HAAC, HBOT. It was the same year that Chef Ferdinand E. Metz, CMC, W GMC, AAC, HOF, Dr. L.J. Minor, Chef Louis I. Szathmary and Lt. Gen. John D. McLaughlin were successful working with the Department of Labor in elevating the status of Chef from the “Services” to the “Professional” category.
#We Are Chefs, #Kevin Mitchell, #Kareen Coco Linton, #Kimberly Brock Brown
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