Viewpoint: Let's celebrate amazing Black chefs
Whether it's aspirational high-end cuisine or childhood memories, these Black chefs are a constant inspiration, says Adam Bateman
When was I asked to support The Caterer during Black History Month, I was naturally extremely proud but also a little apprehensive. To be asked to represent the Black community across hospitality and share my personal experiences and thoughts around Black History Month is a massive honour. This subject is discussed much more now, which is a hugely positive thing for our industry, and I am grateful to be part of that conversation.
As I started writing it was obvious to me that I wanted to celebrate and highlight other chefs of colour that have gone to achieve greatness and inspire many others in hospitality. I instantly think of names like Michael Caines MBE, Paul Ainsworth and, of course, chef Louis-Philippe Vigilant, who made history in 2014 at Loiseau des Ducs restaurant in Dijon, France, as the first Black man to earn a Michelin star for the restaurant.
His mantra, love what you do and do it with passion, give emotion and be courageous, is a constant prompt and reminder for me.
Caines and Ainsworth are also holders of a coveted Michelin star and their continued pursuit for greatness against a backdrop that could not have always been easy, inspires me to keep pushing. Both chefs have also gone on to achieve success outside of their kitchens, with Caines a patron of Families for Children, a voluntary adoption agency covering Cornwall, Devon and Dorset, and Ainsworth a regular on TV including Great British Menu and Saturday Kitchen.
I also thought about which Black chefs have paved the way for diversity and inclusion within kitchens and the wider industry. Who do I recall breaking down those sometimes painful barriers? Black chefs may not have been acclaimed and praised for the last 100 years of hospitality, but that certainly does not mean they have not paved the way and inspired a generation of young black chefs, including me.
My earliest inspiration as I was growing and developing my interest in being a chef was an absolute trailblazer, the vibrant Jamaican TV chef Rusty Lee. She had her place on television in our front room in Handsworth most evenings and I remember her doing everything with love, flair and passion and, of course, that infectious smile. Something that I try and instil in all my teams today "it's just a bit of cooking, enjoy it".
Kitchens have always been a tough place to work and I want to bring that same energy, passion and pride in our culture and its incredibly rich food that she showed to the world. It is not always the accolades and awards that inspire a generation – sometimes it is just a simple smile!
Adam Bateman is culinary director at the Grand Hotel Birmingham
