Do you have reflections on being a Black chef that you’d like to share?

I’ve come to a realization over the past couple years. I was facilitating our BIPOC (Black, Indigenous and people of color) group [at FareStart], and as I’m doing that and working with other leaders doing diversity, equity and inclusion work, I realized how much through the years — unbeknownst to me — I was code-switching to stay part of the game and to move along. I would say to Black chefs or chefs of color going through this: Stay true to who you are, just stay true to your life, your family. Respect and carry that through. 

Each of us are born as humans. We should be treated as humans. And we should be allowed to be free within ourselves to walk into any space and feel like it’s safe. And I don’t know that we’re there yet. Got to keep working at it, though. Keep working - Wayne Johnson