(Llyod the Jamiacan Sous Chef and Frenchie the Butcher (1971)

I’m a bit puzzled by those who somehow consider diversity, a problem to be dealt with. I fully understand the need for legal parameters to control entry and citizenship but am truly at a loss to understand those who view persons of different cultures, genders, and races as being problematic – especially in the business of restaurants. So, hear me out.

I have worked with a broad array of individuals, most of whom have enhanced my time in kitchens. There was the sous chef from Jamaica with whom I worked at the Statler Hilton Hotel in Buffalo, New York. He was serious, methodical, disciplined, and talented. Additionally, he brought to the table a taste of food preparation that, at the time, was not at all common in the U.S., so, I picked up a taste of the islands that was exciting and truly different. At the same property, I worked with a French butcher who had been in the U.S. for more than 15years but still insisted on speaking his native language. I picked up on the importance of pride in your heritage along with the importance of a sharp knife. The pastry chef, known to everyone as “Patsy” was from Italy and had grown up in America since he was a youngster. His skill with a pastry bag was unmatched and the ice cream he made was heavenly. At less than five feet in height he earned the respect of someone a foot taller. I learned how important technique and exactness were in the pastry world. Our chef was originally from France but had worked for a decade at the Queen Elizabeth hotel in Montreal before taking the helm in Buffalo. He hired passion and promise, knew he could teach technique, and respected everyone in the kitchen for the role they played.

Throughout my career I have worked with Ethiopians, Frenchmen, English and Irish cooks and chefs, Norwegians, Swedes, Germans and Austrians, Spaniards, Mexicans, Venezuelans, Somalis, Chinese cooks, and a few from India and Pakistan; I worked with Southern Black Cooks, Australians, Pennsylvania Dutch, Native Americans, Canadians, Icelandic cooks, and those from Russia, Poland, and Ukraine. I experienced the work of chefs and cooks from Louisiana who brought a regional cuisine to the U.S. that married Haitian, Southern Black, Acadian French, Native American, and German influences. I stood elbow to elbow with dishwashers, prep cooks, line cooks, service staff, chefs, managers, and restaurant owners from nearly every corner of the world and when I took the time to pay attention, my professional and personal life was ALWAYS enhanced by their presence.

Growing up, I remember the stories of melting pot cities like New York, Boston, Chicago, San Francisco, and Buffalo where communities rose up from the diversity within the borders of those destinations. Each community contributed to the culture of a city and its signatures on the plate. Buffalo, where I grew up had wonderful communities from Polish to Italian, German to African American, and Chinese to Irish. Kitchens throughout the city became melting pots of cultural differences that melded into what became uniquely Buffalo, New York, Chicago, San Francisco, and the like. Yes, the real Buffalo is much more than chicken wings and beef on weck.

Working in restaurants is challenging but not because of the differences that exist in culture and place of birth, not because of ethnicity or the language we speak, it is challenging because the work itself demands our best. What gets cooks and service staff through the challenges of the day is the joy of diversity, the commonality that we all share, and the opportunity to learn from each other. When we slide our arms through those white chef coats and tie on an apron, we become part of something very special. We become one where our differences become our strength.

So, I’m at a loss when some see this unique opportunity to find common ground as anything but positive and fulfilling. I can only guess that not having the opportunities that I have had to work with such a broad array of uniquely different, special people, makes the thought of unity, scary at some level. We do, sometimes fear what we don’t know.

Someone (it might have been Anthony Bourdain) once said (and I paraphrase) that the world would be a better place if everyone had a chance to work in a restaurant. We learn to be humble at times, strong in most instances, open in the moment, a contributing member of a team, how to listen, to accept the challenges of critique, to relish in other’s success, and most importantly how to learn something new every day from the people around us.

Ah…but that’s me. I’m eternally grateful for the opportunities that have come my way in the form of uniquely different people from around the world. I will always welcome them into my life.

PLAN BETTER – TRAIN HARDER – RELISH DIFFERENCE

www.harvestamericacues.com – BLOG

check out the podcast I host for CAFÉ

The Center for Advancement of Foodservice Education

www.cafemeetingplace.com – CAFÉ Talks Podcast

GO BILLS!