Published January 12, 2016
Diversity is becoming a more prominent issue in all parts of American culture right now, and restaurant kitchens are no different. The 2014 State of the Industry Diversity Report from the Multicultural Foodservice & Hospitality Allowance shows that although African-Americans account for more than 15 percent of hourly restaurant employees, they make up only 7 percent of the managerial staff at restaurants. African-American chefs may have a more difficult time rising to the top because of a dearth of role models or because they have a harder time accessing the financial resources to start a restaurant.
Despite the current shortage of diversity at the top of the culinary world, there are some signs that things will change in the future. Eduardo Jordan in Seattle, Marcus Samuelsson in New York and Mashama Bailey in Seattle are all people of color who have been heralded as culinary visionaries.
Read the full article here: Role Models
Published January 12, 2016
McDonald’s has been trying to establish itself as a modern and progressive burger company in order to remain relevant with consumers. As part of that effort, the chain just released new carryout bags, cups and sandwich boxes that project a simple, unified design aesthetic. To celebrate this design revamp, the brand enlisted the help of two Miami International University of Art and Design students to create fashion-forward accessories out of the new-look packaging.
Read the full article here: McDonald’s Unveils New, Fashionable Packaging
Bringing Diversity to Fine Dining
Diversity is becoming a more prominent issue in all parts of American culture right now, and restaurant kitchens are no different. The 2014 State of the Industry Diversity Report from the Multicultural Foodservice & Hospitality Allowance shows that although African-Americans account for more than 15 percent of hourly restaurant employees, they make up only 7 percent of the managerial staff at restaurants. African-American chefs may have a more difficult time rising to the top because of a dearth of role models or because they have a harder time accessing the financial resources to start a restaurant.
Despite the current shortage of diversity at the top of the culinary world, there are some signs that things will change in the future. Eduardo Jordan in Seattle, Marcus Samuelsson in New York and Mashama Bailey in Seattle are all people of color who have been heralded as culinary visionaries.
Read the full article here: Role Models
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