The 2020 global turmoil put the fire under the seats of many leaders to make the workplaces more fair and comprehensive in all industries. In the Moody Media Square, the cooking product and food designer, ELLE SIMONE Scott, appreciates the feeling of urgency.

“I am about to implement immediately,” said Scott.

Acknowledging for being the first black test cook showing on it American test kitchenScott outperformed her career while she was planting seeds simultaneously and facilitating the formation of new relationships since the first day. “We are not about to wait,” she added.

From her early days in the food network when a Latin cooking student referred her to her, Scott remained faithful with her form: contact, teacher, rental. In an industry in which to find a job to a large extent on who you know, opening doors to others is the usual practice of food, printing and digital media.

Although its current work behind the cameras involves a fair share of the strategy on how to make totalitarianism a standard in the culture of companies for companies, Scott prefers to focus on conducting communications instead of having long conversations about race and sex. “It is important, but in fact, we will not talk about race at the present time. We will talk about filling this need from my network. If you have a need, I have a source.”

Scott on set at America’s Test Kitchen with a signature dish. The image is a courtesy of America’s test kitchen.

With insight to ensure that women who are in the food, hospitality, food and drinks have a structure in place to search for each other for guidance and job opportunities. Shechef Inc In 2013. SECEF action focuses on “city tours”, as it brought discussions of the committee, meetings and vitality women with the same passion for society together. “For those who truly adopted a philosophy he pushed forward, they really jumped,” said Scottz.

Founding member, Chimere Ward of Co plate cleanHe was one of the first people to join Scott to bring Shechef’s mission to life. It turned from their centered approach to the city, in 2020, SheCEF cooperated with women -led logistical consultations, LunchTo expand their network through online events.

“The huge digital transformation caused by the epidemic made the things that were impossible in the” ancient world “, is possible now,” reflects Scott. Since those present on the Internet are controlled from places throughout the United States and abroad, geography is no longer an obstacle to communications. “I can be in New Zealand, New York and Chicago in one day,” says Scott.

Ward Praping Rice and Peas for Shecef Pop-UP Dinner with Adá Supper Club, which celebrates black and female expression through food.

Ward believes that their transition to online events is vital in helping women whose worlds have turned upside down by the epidemic to remain enthusiastic and open to new possibilities. “There are many people who do not know what to do now,” says Ward.

In 2021 internet connection gave members of the SheCEF community the opportunity to speak in e -commerce about FUFU and Dickeen Stew with Zoe UK chefs, walking by publishing basics with Klancy Miller from the Culture Magazine, cleaning tense practices and sustainable meat practices.

It would help us if we can educate people more about the options there.

Outside online networks and educational networks for Shechef, as an American testing kitchen Walking Podcast, Scott created an audible professional exhibition. During the fun and intimate conversations, the food industry leaders are running through their trips that organize their professions that are often unknown, even for people with an official cooking education.

“Many of us are going through cooking training programs and are never exposed to different types of cooking arts,” said Scott. “People do not know that cooking offers are produced by people who also have cooking certificates. This will help if we can educate people more about the options there,” says Scott.

Iesha Williams from The Salty Heifer Eskafi Magazine for the Candy Course.

Ward has expanded her work mainly to include cooking education, ensuring that anyone interested in working in food, especially young people in her community, learns about job options from people who can contact them. “Food and what it can do for humans is not only about consumption. It is more than that,” Ward notes. “The relativity is very important.”

We (the epidemic) reminded us of everything we are and we can be.

Since the food media has coincided with one year since the flow of disclosure practices in well -known outlets such as Bon Appétit, resources are still flowing to diversity, fairness and listing initiatives in the hope of treating unequal wage practices, engines, and systemic separation of colored people. Scott encourages anyone with real intention and resources to make a social change in the food media to start employing people who are not eggs and commit to pay them as if they were. “Of course, they do not erase their voices,” says Scott.

Scott Yahya Shishv, trainee Kisha Parilla in the kitchen.

Instead of waiting for an invitation to the table, he sees more and more silence of her Bipoc colleagues watching the lawyer who often heard from her elders “to take care of the house first”.

“We reminded us (the epidemic) of everything we are,” said Scott. As a person who has great grandparents of Mount Bayou, Mississippi, a town founded by the former worshipers in 1887, Scott fully realizes the ability of Bipoc societies to form a more fair future.

“Equity is something that we can create for ourselves and distribute among us,” said Scott. “In 2021, we do not need someone to give us.”

Kitchen team, from left to right: Corey El, Iesha Williams, Chimere Ward, Elle Scott, and Keisha Barelala.

To see the efforts within society completely thrive, Scott admits that the work is still to be done to dismantle the old value systems that put academics on realistic “street acquired” realistic education in color societies. “These are different educational systems that can coexist,” says Scott. “And when they do it, it is usually a beautiful thing.”

Currently, Scott and Ward plans to continue to care for growth and raise the work of women and people who are colored in food through their current platforms. Scott also intends to create more spaces for people with changing backgrounds to learn and produce high -quality work together. Since the new tracks are drawn and meditation pools that are formed for more people to see their own faces, the scene of the food media will look different from what they were before, and these two women welcome changes.

Rakil Moreno cooks, writes and studies English as a second language in Philadelphia.

Clay Williams Food and drink filming for blogs, newspapers and magazines began in 2006. In the years after that, she was attached to the back of food trucks in Paris, and escaped from tight kitchens with Michelin frying chefs and toured livestock farms with a team of butchers. He photographed the tasks of the New York Times, Wall Street Journal, James Bird, Imbibe magazine and others. The clay is also the co -founder of Black food peopleA platform for black professionals who work in food, food service and food media. The group provided space for members to meet, communicate, cooperate and tell their stories.