Perspectives
Season 2
How did we get here?
In this episode, we look at how the hospitality industry reflects identity, place and diversity under the core value of empathy. Our experts question how we can recognize our similarities while also respecting our differences; how we represent our own identities in new environments; and how the industry can meaningfully and tangibly make changes to celebrate diversity.
Contributors
Dr. Anna Sulan Masing
Writer & Academic, LondonA food, drinks and hospitality writer and academic, Anna Sulan Masing also runs her own newsletter, podcast and magazine. Her work explores identity and belonging, focusing on how to create sustainable futures, while her PhD looked at how identity changes when space and location changes.
Show MoreDr. Anna Sulan Masing
Writer & Academic, LondonA food, drinks and hospitality writer and academic, Anna Sulan Masing also runs her own newsletter, podcast and magazine. Her work explores identity and belonging, focusing on how to create sustainable futures, while her PhD looked at how identity changes when space and location changes.
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GN Chan & Faye Chen
Owners, Double Chicken Please, NYCGN Chan & Faye Chen opened Double Chicken Please in Manhattan's Lower East Side in 2020, where drinks are inspired by popular dishes, bringing a sense of Taiwan to NYC. Before that they both partook in flair bartending and took their pop-up on the road before opening their award-winning bar.
Show MoreGN Chan & Faye Chen
Owners, Double Chicken Please, NYCGN Chan & Faye Chen opened Double Chicken Please in Manhattan's Lower East Side in 2020, where drinks are inspired by popular dishes, bringing a sense of Taiwan to NYC. Before that they both partook in flair bartending and took their pop-up on the road before opening their award-winning bar.
Show Less
Kyisha Davenport
Founder, BarNoirBoston, BostonWith years of experience as a restaurant owner, bar director and manager, Kyisha Davenport launched community group BarNoirBoston as an emerging space for cultivating black creativity in the Boston hospitality industry. She also leads the bar programme at Comfort Kitchen and writes for numerous industry publications.
Show MoreKyisha Davenport
Founder, BarNoirBoston, BostonWith years of experience as a restaurant owner, bar director and manager, Kyisha Davenport launched community group BarNoirBoston as an emerging space for cultivating black creativity in the Boston hospitality industry. She also leads the bar programme at Comfort Kitchen and writes for numerous industry publications.
Show LessFurther Reading
Article
Friendship test: Alex Jump & Lauren Paylor O’BrienThe US-based bartenders who also run hospitality wellbeing project, Focus On Health, take Campari Academy’s friendship test. They talk country songs, pet names and sober bachelorette parties Alex Jump and Lauren Paylor O’Brien have both worn many hats over their illustrious bartending careers, from head bartender and consultant, to R&D chef and writer respectively – […]
Article
Parabere Forum: How Maria Canabal is giving women a voice in the industryWith an 8,000-strong database of professionals and a visionary global conference, the award-winning journalist has shown the power of engaging women across the hospitality industry with Parabere Forum. We speak to Maria Canabal about what drives her, and hear testimonies from three of those voices When facing the ever-present question about how to empower women […]
Article
Kyisha Davenport wants more respect for Black culture in hospitalityFrom having more Black-owned restaurants, to questioning the appropriation of Black culture through ingredients and language, the founder of BarNoirBoston and GM & Beverage Director of Comfort Kitchen explains what needs to change if authentic representation is to be the future When I moved from New York to Boston about seven years ago, it wasn’t […]
Article
Ivy Singh-Lim is fighting for Singapore’s farming futureShe could have spent her retiring days anywhere in the world: instead, Ivy Singh-Lim decided to come back to her native Singapore, establishing Bollywood Farms and fighting for her country’s future A short 30-minute drive north of Singapore’s Marina Bay, there stands a quiet porched house, overlooking a pond, the only sounds to be heard […]
Article
Our manifesto: Double Chicken PleaseBuilding a brand identity, changing hiring policies and a focus on merchandise are all part of the New York City bar’s manifesto. The team at Double Chicken Please show us behind the curtain of its approach to business Now more than ever, bars are becoming more vocal and visible when it comes to the hows […]
Article
Change at the top: Lorraine Copes on restructuring for representationFounded by Lorraine Copes in 2020, Be Inclusive Hospitality is a non-profit organisation which works in education, information and equity for people of colour in hospitality. But it’s far from simple Out of a pool of 3,120 people working at all levels of hospitality across the UK, only 25% have participated in EDI (Equity, Diversity […]
Discover Campari Academy
With insight and knowledge from industry icon Monica Berg, we’re looking beyond the bar to educate and inspire bartenders at all levels of their careers on a global scale in a way that’s never been seen before.
