Inspiration
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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
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Watch The Bar Show Show from Campari Academy at the Grand Campari Hotel in Berlin nowEight experts shared the stage during this year's Berlin Bar Convent, to reveal their insights and experiences from their lives in the industry. Watch The Bar Show Show from Campari Academy in Berlin
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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
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Change at the top: Lorraine Copes on restructuring for representationPeople of colour are not under-represented in hospitality, according to Lorraine Copes' Be Inclusive Hospitality: the real problem is the chance they have to access positions of representation
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How do we explain who we are?As we launch the final episode of Perspectives Season 2, Monica Berg introduces us to our contributors, and lays out how food and drink play a role in our identities
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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
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Culture, history and people: The key to understanding drinks better, with Dr Anna Sulan MasingSeeking to articulate her indigenous Iban identity, writer, poet and academic Dr Anna Sulan Masing discovered the importance of understanding the value systems behind our food and drinks
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Describe this flavourHow do our sensory memories impact how we describe or perceive flavours? Millie Milliken asks four experts from around the world what ingredients they associate with common flavour descriptors