Re-Diversifying The Foodservice & Hospitality Industry
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Howard Stanford
Principal Kamu Sage & Associates inc. Indianapolis, IN |
I guess the first question is ‘Is re-diversifying even a word?’ and, second, if so, ‘Did we truly make the effort to diversify our industry in the first place?’ Historically, we can make the statement that minorities as a whole were either enslaved or employed in the past as cooks, waiters, bartenders, porters and housekeepers, which were frowned upon by our own races. Over the years, however, these professions have become a respected form of employment. This is not to say these modifications are an example of our industry forcing change but, rather, how it transformed over time. Actual change is to ‘make’ something different, rather than depend on our surroundings to evolve.
Many cultures believe everything, including ourselves, was created from the four elements; air, water, fire and earth. We are everything around us and the foodservice industry is a perfect example of that. Our common bond is food; from growing to gathering, delivering to preparing, plating to presentation, providing an enjoyable experience with others, cleaning and returning waste back to the earth to repeat the process. Everything it takes to bring one meal to the table involves every segment of our industry. For this reason we must do all we can to maintain the health of the foodservice and hospitality profession.
Though there are a lot of talented folks in our industry; we must prepare, educate and mentor our students, as they are professionals of the future. Most culinary and hospitality programs are full of students of all races looking for an opportunity in our industry. Though segments of our industry have taken the diversity bull by the horns, others have fallen far short of the mark mostly due to the lack of information of how to do so. This is why I joined the BCA.
Everyone and everything the BCA is involved with, partnerships and programs included, are rooted in diversity and how it can help those we support. It’s never been about overpowering the industry, but leveling the playing field with qualified professionals while creating a workforce as diverse as the people they serve. Diversity is an industry-wide responsibility and just plain good for business. Thanks to the support of all our partners and students, the BCA continues to gain recognition as the organization the culinary industry turns to for qualified professionals of color and a diversity formula that works because we all have a passion for excellence.
The true value of our work is the investment we make in young people who aspire to become professionals in the fields of their choice. The way I see it, you don’t have to be a chef or the same color to mentor; life lessons have no color and are equally important. Our industry has so much to offer across all segments from equipment sales, food production, entertainment, healthcare, military, education and design to name a few. These are opportunities most students don’t know about. Your support and involvement with these young men and women gives them the experience they need and a direct link with professionals to keep them moving in the right direction. Our industry can open doors for these students and the students can take our industry to places it’s never been.
