Being Black in the Hospitality Industry - Part I with Charles St. Clair (Black Horizon Brewing Co.) & Hope Johnson

Being Black in the Hospitality Industry - Part I with Charles St. Clair (Black Horizon Brewing Co.) & Hope Johnson

What's On Tap was originally created in response to the systemic shock bars and restaurants were facing due to COVID-19. Little did we know, 2020 had something else up its sleeve. While many of us were hunkered down from the pandemic, the video of the murder of George Floyd at the hands of a police officers came to light.

Already on the heels of other high-profile injustices against Black people, the Black Lives Matter movement swelled like never before. TappedIn, the creators of the What's On Tap video podcast, posted on social media (@get_tapped) a declaration that we wanted to "Stop, Listen, Empathize, and Act" on this issue. This is our listening phase. We decided to pause our coronavirus-focused podcast episodes and listen to what it is like to be "Black in the Hospitality Industry." The next few episodes will be a series of interviews with people who have these unique and personal perspectives. We are seeking to better understand how our Black brothers and sisters in the food and beverage industry might experience life differently, with an emphasis on their career in the industry. We are committed to listening with an open mind and asking questions with answers that might make us uncomfortable so that we can learn and grow.

We were lucky enough to record the first episode in this series on Juneteenth, at the only active Black-owned brewery in Illinois - Black Horizon Brewing Company in Willowbrook. We sat down with Charles St. Clair, co-owner of Black Horizon, and Hope Johnson, a long-time service industry professional with 18 years of restaurant and bar experience in Chicago and the Baltimore-area. Topics range from being the only Black person working at a bar/restaurant, discrimination, systemic racism, removal of confederate statues and naming of army bases (Charles is also an Army veteran who was stationed at Fort Bragg), to suggestions on how non-Black people can help effect change. We appreciate their willingness to share with us their experiences, thoughts, and recommendations!

Tämä jakso on lisätty Podme-palveluun avoimen RSS-syötteen kautta eikä se ole Podmen omaa tuotantoa. Siksi jakso saattaa sisältää mainontaa.

Jaksot(11)

A Chef's Journey Leads to Giving Back when it Mattered Most - Chef Diana Dávila of Mi Tocaya

A Chef's Journey Leads to Giving Back when it Mattered Most - Chef Diana Dávila of Mi Tocaya

Everyone knows the restaurant industry is difficult. From long, stressful shifts, to working the majority of nights, weekends, and holidays, to hyper-competition and low-profit margins, it takes a sp...

7 Huhti 20211h 33min

Innovation In The Industry - Part I: From Distillation to Hand Sanitization with @MRDistilling

Innovation In The Industry - Part I: From Distillation to Hand Sanitization with @MRDistilling

No one looks forward to times of adversity, but we all face difficult challenges at some points in our lives. COVID-19 brought a systemic shock to not only the hospitality industry but to the entire w...

29 Loka 20201h 11min

Nightlife Under COVID Pt. 2 - The DJ Perspective with Chicago-based DJ Silkee (Shannon Currie)

Nightlife Under COVID Pt. 2 - The DJ Perspective with Chicago-based DJ Silkee (Shannon Currie)

Everyone is well-aware of how hard the restaurant industry has been hit from government-mandated COVID-19 restrictions. Bars have even more restrictions, and the nightclub segment has been impacted th...

2 Loka 202023min

Nightlife Under COVID Pt. 1 - The Nightclub Perspective with Chicago-based Le Nocturne

Nightlife Under COVID Pt. 1 - The Nightclub Perspective with Chicago-based Le Nocturne

Everyone is well-aware of how hard the restaurant industry has been hit from government-mandated COVID-19 restrictions. Bars have even more restrictions, and the nightclub segment has been impacted th...

17 Syys 202053min

Being Black in the Hospitality Industry - Part III with Black People Eats and Chicago Food On The Run

Being Black in the Hospitality Industry - Part III with Black People Eats and Chicago Food On The Run

To close out What's On Tap's "Black in the Hospitality Industry" series, we sit down with Jeremy Joyce, founder of Black People Eats, and Kristal Long, Business Manager at Chicago Food on the Run, a n...

30 Elo 20201h 8min

Being Black in the Hospitality Industry - Part II with Chef Brian Jupiter (Frontier, Ina Mae) and Kurtis Lott (Cajun Boil & Bar)

Being Black in the Hospitality Industry - Part II with Chef Brian Jupiter (Frontier, Ina Mae) and Kurtis Lott (Cajun Boil & Bar)

In our second episode in What's On Tap's "Black in the Hospitality Industry" series, we sit down with Kurtis Lott, Co-owner & Chief Operator of the four-location restaurant concept Cajun Boil & Bar (@...

26 Heinä 20201h 17min

The Voices of Hospitality Industry Employees in the Midst of COVID-19

The Voices of Hospitality Industry Employees in the Midst of COVID-19

Although What's On Tap represents the entirety of the hospitality industry, our first few episodes featured owners, who provided their unique perspective on how the COVID-19 pandemic affected them. 
B...

12 Kesä 20201h 31min

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