Business and Entrepreneurship

Guys, We Need To Talk

/ The Black Hat Baker / Leave a comment

Good evening, friends and neighbors.
This post is dedicated to the women who have saved my life- they’ll know who they are.

This blog post is… well, it’s going to be a little rough. I’m going to be talking about kitchen culture, of course- but in particular some of the big problems with it. Ones that we ourselves are causing and perpetuating- the abusive, macho, meathead culture that we have glorified, and how it hurts our female comrades and ourselves. We have seen icons fall, and powerful culinary empires crumble, simply because the man in charge decided he was going to be a “guy” rather than a man.

I promised myself a long time ago that I would never EVER discuss politics on this blog, and I am holding to that. Regardless of the political twists that other pundits have put on the topic, this state of affairs transcends political philosophies- it cannot be allowed to continue.

This blog post is aimed mostly at the guys in the audience, and especially those who are frowning or wincing after that first paragraph. If this is a little much for you, then carry on- hopefully the next topic will be a bit more lighthearted, maybe with some goofy pictures or foodporn.
Guys, I hope you stick around though- because fixing this is absolutely 100% on us- all of us- and I will tell you exactly why.

I’ll start with one time I was a coward.

Picture

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An Open Letter To New Culinary Students, From Someone Only A Little Older Than You

/ The Black Hat Baker / Leave a comment

Good evening, friends and neighbors.

With the coming of fall, a lot of new stuff arrives. Polos and t-shirts give way to sweaters and scarves. (I’ll turn in my hoodie when you take it off my corpse,) Lemonade becomes apple cider, Pumpkin Spice becomes a way of life, and of course, school starts. Which means a new batch of students will be starting in culinary schools across the country.

A year or so ago, I wrote this open letter to recent pastry grads. With all the articles and open letters floating around the internet written by older cooks and chefs, I realized that their message was all pretty much the same. Every one of those letters I read talked about how “kids these days have no motivation” and the industry was way harder back when they were starting, and you need a thick skin and so on and so on.

A lot of it was true, and had very valid advice- but the tone, in general, I found really down and grim. I figured I would write one that came from someone NOT with long years of experience, but was young enough to remember when he was a graduate. Someone who will tell you what the culinary industry is like NOW, not thirty years ago.

So if you’re a new culinary/pastry student (or thinking of becoming one), this is for you.

 

An old picture of the author, heavier with a black apron.

We all started somewhere…

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