Light the Coals.
Or are you thinking about maybe working differently?.Hustle definitely got it going.
For my dream, gasoline was the hustle.It was the thing that got me out in the morning.It was a thing that got me through every [intense] explosion that happened, which were frequent and often.
But the hustle, to me, meant show up no matter what happens and get to the finish line every time no matter what happens.And maybe that's a little bit of my restaurant line cook DNA, right?.
You don't walk out.
You have to get to the finish line.The lack of intention behind these foods irks me.
BIPOC chefs and cooks like me aren't able to do things half-assedly and get far in this industry.. For us, to even get our feet in the door of both the food media and restaurant industries, we have to be twice as good as everyone else.Before the content even gets made, we have to push past the gatekeeping, fight to be given equal pay and a livable wage, and struggle to be respected in and out of the kitchen.
We have to fight back against cultural appropriation within the culinary world just to be seen and heard.In the age of social media, culinary creators have to not only be a cook and recipe developer; they have to be a brand manager, food photographer and editor, writer, and online customer-facing personality for mainstream food media that is ultimately centered on whiteness.