William: New Orleans is one of
America's most unique cities,
its people are part of a rich
and diverse melting pot that's
also made New Orleans cuisine
world-famous.
But many of the people whose
families originally developed
that cuisine over generations
are now shut out of the top jobs
in the city's restaurants,
including as leading chefs.
And that's had serious
consequences for black workers
in the industry.
Communities reporter Roby Chavez
has the story on efforts to
change that.
It is part of our coverage of
race matters.
>> Kyle Wilson has been trying
to make it as a New Orleans chef
for eight years.
>>'S been rough trying to find a
place in a kitche.
>> There have been setbacks, he
says, because he is black.
>> I was painted as a bad guy in
the situation in both my
managers, who were white men,
took the side of the server and
put me out.
It may be feel like I didn't
matter and also made me realize
how far we have to travel on
this path to diversity in the
industry.
>> It is largely rooted in
creole and black culture and
history.
80% of restaurant executives and
71% of general manager jobs are
held by white workers.
When it comes to the top job in
the kitchen, it's the same
story.
>> If you Google restaurants and
chefs here, what will you find?
>> Majority white male.
>> The lower jobs like
dishwashers and food preparers
are done by mostly black
workers.
>> Is not that there is a
shortage of talent.
It's not that there is a lack of
diversity here.
I believe it's a lack of access.
>> He has faced a lack of access
to top restaurant jobs.
>> It did -- wouldn't matter
what my resume look like.
I would be treated the same way.
>> Bradley says he has been
passed over for promotions, as
was a former black colleague.
>> He was there for 19 years.
>> Then there is the pay.
Quakes are not going to be paid
what her normal person is paid.
They are not going to be there
long.
We just need to see more
African-Americans building
businesses.
>> Bradley started a personal
chef business to create his own
opportunities in a were most
well-paid hospitality jobs are
held by white people.
69% or below living wage
positions done by people of
color.
Covid-19 have been a turning
point.
As pandemic restrictions were
lifted and restaurants here in
New Orleans slowly started to
reopen, they found themselves
with a worker shortage.
>> We can't hire enough people,
we can't retain enough people.
>> That what -- that's what
restaurateurs tell him.
It's not like there was a
rapture, the people are here,
they just don't want to work for
you.
Quakes if you have a safe
environment that values your
staff with time off, benefits,
and a living wage, that's a
place that people want to go.
Quakes the made in New Orleans
foundation is helping to train
employers that want to be more
equitable.
>> Nobody wants to be called a
racist.
It's like, now what can we do,
how can we put our minds
together and figure out a better
solution?
>> They operate five restaurants
and have been working toward
that better solution, starting
with pay equity.
>> What we decided to do was pay
people in the front of the house
, we also pay more in the back
of the house and give a portion
of tips to people in the back of
the house.
>> What a waiter, I'm this amount?
>> Now you maybe you're making
$26 or $27 an hour.
People in back of house are
making $26 an hour.
>> The company stepped up
recruiting in African-American
communities.
Another goal is to involve staff
in decisions.
>> You start to really see great
leaders emerge.
We did not do a good job of that
prior to covid.
>> Yet there is still work to
do.
Quick stare so much learning and
unlearning that you have to do.
>> The general manager lowered
the starting pay for a job
opening so there would be room
to grow, but she quickly learned
it's a delicate dance.
>> I offer this employee that
lower amount, and they're like,
you are offering that to me
because I'm a person of color.
>> Did that person stay?
Was it a healing moment?
>> They did.
It was -- we were able to move
forward from it and learn.
>> But there are basic barriers
for the 32% of black New Orleans
who live in poverty.
>> You can't have a job, keep a
job and do a good job if you are
homeless.
>> They haven't had the same
privilege or opportunity that
others have.
>> Interns from at risk
communities are trained to
prepare and serve lunch in the
restaurant.
19-year-old Aaron weber began
earlier this year.
>> It changed my life.
>> So now, what does your future
look like?
What do you want to do?
>> Open up my own restaurant.
>> I wasn't a big person on
feedback.
I always looked at feedback like
criticism.
But most of the time it is
constructive, them trying to get
you to better yourself.
>> For the past year, cafe
reconcile has worked to
diversify its own team.
Workers now make a minimum of
$15 an hour, plus benefits.
And there is a wage floor for
interns after they leave.
>> We are not going to place
them into a job that's paying
them eight dollars or $10 an
hour.
We want them to have a chance to
get bumped up to $15 or $16.
>> A few years ago, Kyle Wilson
got a scholarship to attend
culinary school.
He is now the lead morning cook
and hopes to move up in the
industry.
>> At times it's a little
difficult to know they're not
too many people of color in
management positions, but it
gives me hope to try to break
that barrier and push forward
and see if I can get to this
position.
>> He thinks more businesses
will need to have an equity
reckoning, since the New Orleans
$10 billion tourism industry is
wholly reliant on its workers.
>> There is a proximity to
culture that they may not feel
at home.
>> I would argue it's a
closeness to black culture and a
closeness to being -- being able
to let your hair down and come
as you are.
When you coming you feel that,
it invigorates your soul and
makes you want to come back.