How this history-making Black chef’s restaurant earned a Michelin star

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How this history-making Black chef’s restaurant earned a Michelin star
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'You’re most likely going to be yelled at and bossed around by people who don’t look like you.' Charlie Mitchell, the first Black Michelin starred chef in NYC, on why the club he's in is so rarefied. (via The ReidOut Blog)

because it has so many glowing things about the experience you create for people.

It says, “Charlie Mitchell cooks with irresistible suaveness and competence, making the most out of top rate ingredients, delicious sauces, and thoughtful combinations.” In your view, what is that irresistible suaveness they’re describing?: I think what we try to do as a whole is create an environment that feels warm, it feels like home, it feels inviting. We create fine dining that feels like a home-cooked meal.

So the way each bite of food tastes matters. Is it thought-provoking? Maybe it’s emotional. Maybe it’s just exciting. But planning all that out is the hard part. And I think that’s the difference between a lot of restaurants. We’re all great in our own respective ways, but you’re gonna feel very different when you leave each one.

It’s very trendy now for chefs to do collaborations and stuff like that. But for me, I don’t think I’ve matured to that point yet. We’re trying to raise chefs here in the kitchen. I think of it like this: One day, it’s going to be your turn. And when is your turn? You’re going to be very particular about how you want things.What do you think about the lack of more Black Michelin star chefs? It’s not like we don’t know how to cook.

And like every industry that’s made us work hard for representation, somebody else likely had to give up their space for us to earn that representation. I mean, it’s the same thing in the food industry, right? A lot of us kind of get out of it before we’re ready to fully bloom in it.That’s real. And also, a major reason why the instruction you can provide — even given your young age — could be invaluable to young chefs, Black ones in particular.

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