In the wake of the killing of George Floyd in Minneapolis and the worldwide protests in support of the Black Lives Matter movement, chefs and long-time friends Russell Jackson and Dominique Crenn discuss racism in kitchens, how food can bring people together and the next steps to improve diversity in the food world.
Russell Jackson is an African American chef and founder of restaurants Reverence in Harlem, New York, and Russell’s in Los Angeles. He is the creator of SubCulture Dining, a pioneering underground supper club spanning New York and San Francisco, and of the web show PopFoodsTV. Jackson has appeared on Iron Chef America, The Next Food Network Star and Off the Menu. He serves on the Board of Directors at WHEDco.org.
Dominique Crenn is a French chef who identifies her heritage as half European and half North African. She is the creator of restaurants Atelier Crenn and Petit Crenn, as well as Bar Crenn and Bleu Belle Farm, all in California. Crenn is a LGBT, inclusivity and sustainability activist, and author of Rebel Chef – In Search of What Matters (2020).
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