Welcome will examine the economic disparities and inequities impacting Black foodservice professionals and restaurateurs. We will support and empower Black foodservice professionals and restaurateurs by providing opportunities for visibility, access to funding, and problem-solving expertise. We will promote equality and help dismantle racial bias in support for blacks for upward mobility to executive level jobs and entrepreneurial opportunities throughout the foodservice industry. Our discussion will examine the financial data and statistics behind the economics of Blacks in foodservice.
Join Jason Wallace and guest Melba Wilson in an eye-opening discussion on the financial challenges facing Black food service professionals and restaurateurs. Delve into the hidden figures behind the economics of the industry, from securing funding to building a brand and creating economic empowerment. Discover the strategies, insights, and stories behind successful ventures like Melba's restaurant in Harlem, USA. Tune in to the Hidden Figures Podcast for a revealing exploration of equity, opportunity, and entrepreneurship in the food service industry. Hashtags: #HiddenFiguresPodcast, #BlackRestaurateurs, #EconomicEmpowerment, #FoodServiceIndustry, #Entrepreneurship, #FinancialChallenges, #RestaurantBusiness, #BlackOwnedBusiness, #CommunityEmpowerment, #DismantleRacialBias
We talk with the CEO of Sylvia's Woods Inc Sean Woods. Sean gives us a glimpse of the future of his family-owned iconic brand
We take an in-depth look at the science of food product development and go to market strategy
We take a deep dive into building black wealth through commercial real estate development.
Indepth conversation with culinary scholar Therese Nelson
Indepth conversation with Anthony Edwards co-founder of EatOkra
The power of women in foodservice. This episode features Crizette Woods, and Taniedra McFadden of the world renowned Sylvia's restaurant "The Queen of Soul Food". Crizette and Taniedra share their Inspiration, maturing as a professional, career transitioning, navigating external elements, and challenges. In addition they take a deep dive into executive level decision-making, pain points, industry trends, strategic partners, and operational challenges. Lastly they give insight to business model outlines for 2021-2024 including key resources, key activities, value proposition, customer segments, and utilizing technology.
Tamoura Jones, chair of the Culinary Arts and Hotel, Restaurant and Travel Management (HRT) department, has been named the 2012 Instructor of the Year for Atlanta Technical College. As Instructor of the Year, Jones receives the Atlanta Technical College Rick Perkins Award for Excellence in Technical Education and will proceed to regional preliminary judging for the state Rick Perkins Award, presented by the Technical College System of Georgia (TCSG).
Thérèse Nelson is a chef writer and the founder of BlackCulinaryHistory.com, a website and digital archive she established in 2008 as a way to honor Black culinary heritage throughout the African Atlantic diaspora. With over 20 years of experience, Therese graduated from Johnson and Wales University where she holds degrees in Culinary Arts and Hospitality Management. @blackculinaryhistory.com
Aamira is carving her own lane in the wine industry with a line of blends born out of the pursuit of purpose. In 2016 she made the decision to pursue entrepreneurship while working full time to launch LoveLee Wine, a brand that allows her to follow her passion for wine culture while creating a lane for more black women to enter the Wine & Spirits Industry. With names like Pursuit, Passion & Journey, Aamira infuses passion into her business while being a mompreneur & aspiring sommelier. Thank you, Aamira Garba Winemaker | Owner - LoveLee Wine
Master baker Zana Billue takes a deep dive into how she developed her premium brand Zana Cakes Zana Billue @zanacakes zana.billue@yahoo,com
Show Objectives: Highlight Black Food Service Professionals & The Black Experience Our goals are to ... o Engage in an open & honest discussion on how to navigate controversial external elements-- politically, professionally, and socially o Understand our role and how to manage the delicate balance of influence and power o Discuss how we transform our influence and power, utilizing a sense of controlled emotional intelligence and understanding what that looks like for each of our individual narratives. In control of our own dollar... Audience Takeaway: How to recognize and transform our influence and power, utilizing a sense of controlled emotional intelligence; and understanding what that looks like for each of us and what it sounds like as both an individual and collective narrative.
Chef Dukes take a deep dive into how he developed his signature brand of Dukes Delicious Dogs & Dukes Food Concepts.
Order Chef Kevin Mitchell's book at https://us02web.zoom.us/j/89360000713?pwd=MlBkeFlidjFic0RBL0s3c2h1UU54dz09
Chef Tia takes a deep dive into her culinary journey as a black female in a white male dominated industry
On today's episode we dive deep into the beginnings of Anthony and Janique's app company EATOKRA about they got started.
Chef Ted Osorio takes a deep dive into corporate chef opportunities and the products and services that General Mills provides to restaurant operators
Certified nutritionist and dietitian Sharon Cox takes a deep dive into healthcare careers and personalized nutrition for Black America
Chef Ken Minor speaks to health and wellness cooking and the business of branding & marketing.
During this episode we take a deep dive into female black chef career options and paths
During this episode we take a deep dive into black chef career options and paths
Part of the conversation of the first American chefs with guest Chef Joe Randall and Chef Kevin Michell.
During this episode we take a deep dive behind the numbers of executive level career options within the restaurant and foodservice industry. We identify direct correlations between systemic lack of exposure and opportunities, that negatively impact blacks as corporate level executives. We also clearly define executive level career paths, job titles, job descriptions, skill set requirements, salaries, and other forms of compensation. Melissa Fleischut Pres/CEO New York State Restaurant Association @NYSRA.org and Chip Wade President Union Square Hospitality Group
During this episode we take a deep dive behind the numbers of the history of black chefs in America. We identify the plight of black chefs from 1800's - 1960's. We identify direct correlations between systemic lack of exposure and opportunities, that negatively impact black chefs. Chef Joe Randall @chefjoerandall and Chef Kevin Mitchell @chefscholar
During this episode we take a deep dive behind the numbers of the creation of TV celebrity chef, and the systematic exclusion of black chefs from celebrity chef status. We identify direct correlations between systemic lack of exposure and opportunities, that negatively impact black chefs. We also expose the massive financial net worth gap between black chef's net worth and white chef's net worth. Chef Timothy Dean @timothydeanrestaurant Chef Marvin Woods @chefmarvinwoods
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