Now, the cookbook: Twisted Soul Cookbook. I was in my thirties, going to culinary school with 17 year olds and my priorities were different. Those are kind of the big ones, but I mean, we could even talk about how I was older than everyone. And then I messed around and decided, “well, I think I’m a lesbian now so let’s just add that onto the plate.”Īt that point, you know, I had a pretty decent career, but it was the fear of well, what if people find out this about you? Are they still going to look at your talent or are they going to only look at your preference? What’s going to happen? So yeah, being a woman, the color of my skin. I’ll say that over and over again, the biggest was being a woman who wanted to work in a professional kitchen and coming from being a flight attendant-an industry that is predominantly dominated by women-to a predominantly male industry was an eye-opener.Ī lot of the things that happened, they happened quickly, and I had no idea that this was part of what I signed up for. All those boxes I checked? I checked them because there were barriers for all of those different boxes.Īs an African American, of course. I’m just curious-what kind of obstacles did you face? In past interviews, you know there’s always been a mention about how you “check all the boxes” when it comes to diversity in the culinary world.
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