{"id":6905,"date":"2016-01-12T16:41:00","date_gmt":"2016-01-13T00:41:00","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=6905"},"modified":"2016-01-12T16:41:00","modified_gmt":"2016-01-13T00:41:00","slug":"bringing-diversity-to-fine-dining","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/bringing-diversity-to-fine-dining\/","title":{"rendered":"Bringing Diversity to Fine Dining"},"content":{"rendered":"<p class=\"p1\">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 &amp; 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<span class=\"Apple-converted-space\">\u00a0 <\/span>because of a dearth of role models or because they have a harder time accessing the financial resources to start a restaurant.<\/p>\n<p class=\"p1\">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.<\/p>\n<p class=\"p1\">Read the full article here: <a href=\"https:\/\/www.fsrmagazine.com\/chefs\/role-models\" target=\"_blank\" rel=\"noopener\">Role Models<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Despite making up 16 percent of the hourly restaurant workforce, African Americans account for only 7 percent of those in leadership positions at food service businesses. Although much needs to be done to encourage diversity in the top levels of the culinary world, a new crop of chefs is showing that people of color can make a splash in the fine dining context.<\/p>\n","protected":false},"author":2,"featured_media":8147,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/6905"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=6905"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/6905\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8147"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=6905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=6905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=6905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}