At the height of last year’s Black Lives Matter protests, numerous chefs and restaurant owners voiced their support for racial justice and anti-discrimination initiatives. But just how many of these values are reflected in their own kitchens and dining rooms? For Black women who worked at some of the country’s highest-end restaurants, these declarations ring hollow, contradicting their personal experiences at work. Behind the scenes, they say, they’ve encountered patterns of sexist and racist mistreatment from both peers and higher-ups, with experiences ranging from the denial of mentorship to harassment from senior staff. The New York Times has the feature here.
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