I must admit that the recent commentary by @chefpmistry within the @nytimes article describing haute cuisine as being inherently racist and “disingenuous” and as one that appropriates from minorities and urban communities (and supported without context by the great @kimseverson) flies in the face of my own experiences and seems to represent a trend in food writing that posits that the lack of diversity exists because of some nefarious plot by chefs. This couldn’t be further from the truth (just ask said chefs) … as someone who treasures progressive, “fine dining” (whatever that means) restaurants for the inclusivity, internationalism, and diversity of their staffs, I am troubled by such accusations. So is my team--who represent all genders, orientations, socioeconomic strata, political stripes, a dozen different countries, and multiple religions. It is intimated in the article that we aren’t upon a journey that is sufficiently “woke". Please tell that to the communities, growers, artisans, and charities that benefit from many of such restaurants.
There are few workplaces in the world as diverse as the kitchens and dining rooms of many of these restaurants. Perhaps the food media should be less cavalier in trying to tear people like @chefthomaskeller down, and stop relying on outdated and thinly researched beliefs to draw conclusions from.