Chefs and Restaurants

It's Time to Take Stock of the Racial Progress Made in Restaurants

Chandra Ram

“There is pain and promise in this moment.”

Those words, written by Devita Davison, have been in my head since I first read her essay for this issue of the magazine about the need for chefs and restaurant owners to become actively anti-racist. They remind me that identifying our implicit biases, examining how prejudice impacts our lives and work, having uncomfortable conversations about how we can undo systemic racism, and making the changes...