Respecting non-formal culinary education is one way to empower women chefs of color
, where founders Velazquez Duenas, Ramirez, and Claudia Serrato invite food entrepreneurs to connect. Their initiative was to make business resources accessible to women chefs of color who, without an institution-centered education, might miss out on such insights.
Velazquez Duenas agrees. “There’s this whole universe of women of color chefs that have been doing the work, but also getting involved in social justice organizations. Each of us has different levels of privilege and access, and we feel a responsibility for our communities to address these social justice issues,” she says.
“This is how we practice our culinary activism,” Serrato says. “We’re challenging colonial models that have been established through formal culinary institutions as the only way to achieve any kind of [fame].”
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