The chef and activist talks about vulnerability, tough conversations, and redefining restaurants.

By Kat Kinsman
July 30, 2020
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Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter so you never miss an episode. Catch up on previous episodes here.

Episode 76: Jenny Dorsey Talks About Vulnerability, Tough Conversations, and Redefining Restaurants

When Jenny Dorsey was working in the fashion world at the start of her career she found herself looking at the people above her and realizing it wasn't the life she wanted for herself. Subsequent culinary and business school taught her a lot about what she really valued—and also where she felt welcome and included. Since then, she's used food as a means to explore vulnerability, identity, and connection, and also a way to have some necessary and often uncomfortable conversations. Dorsey joined Communal Table remotely from Los Angeles to discuss how she's using her platform to empower people to have practical and effective conversations about tokenization, appropriation, and identity, and envision a more equitable food world for everyone.

Links and Resources

Learn more: Studio ATAO / Jenny Dorsey

Support Studio ATAO: Patreon

Instagram: @chefjennydorsey

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