ABSTRACT This essay is an open letter to the hospitality industry, a partial genealogy of a life in food service, and a direct response to the Food and Foodways essay, Lexan Ceiling. Various food journalists have recently addressed themes of inequities within the food service industry based upon ethnicity, race and gender. For decades there have been a paucity of opportunities in the field for viable candidates to become chefs or restaurateurs. Too often those people defined by their membership to an ethnic or racial group, or gendered female had difficulty obtaining management positions, access to financial capital, that would allow them to ascend. There have always been a few individuals who have found success including, Patrick Clark, Raji Jallepalli-Reiss, Francois Kwaku Dongo, Sotha Kuhn, Marcus Samuelsson, Anita Lo, and Edna Lewis among others. Yet for too many years often one individual represented an entire ethnic, gender, or racial group and their respective cuisine; or were not seen as capable to execute a cuisine not rooted in their own ethnic heritage. Numerous factors including historical subjectivities of servitude and lack of agency have inhibited many from ascending. This essay focuses on a few of the challenges for these non-white male candidates.

中文翻译：

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摘要 本文是一封致酒店业的公开信，是餐饮服务生活的部分谱系，也是对 Food and Foodways 文章 Lexan Ceiling 的直接回应。各种食品记者最近讨论了基于种族、种族和性别的食品服务行业内的不平等问题。几十年来，在该领域，有能力的候选人成为厨师或餐馆老板的机会很少。那些被定义为种族或种族群体成员或性别女性的人往往难以获得管理职位，难以获得金融资本，从而使他们能够提升。一直以来都有一些人取得了成功，包括 Patrick Clark、Raji Jallepalli-Reiss、Francois Kwaku Dongo、Sotha Kuhn、Marcus Samuelsson、Anita Lo，和埃德娜刘易斯等。然而，多年来，一个人往往代表整个民族、性别或种族群体以及他们各自的美食；或者被视为无法执行不植根于自己民族传统的美食。许多因素，包括奴役的历史主观性和缺乏代理，阻碍了许多人的提升。本文重点介绍这些非白人男性候选人面临的一些挑战。