Post-pandemic, a new consciousness has been mobilized by some chefs and restaurateurs in an attempt to shift the labor paradigm in hospitality.
The main topics of conversation included the need to create restaurants as community-driven spaces, advocacy for a type of co-op structured ownership, and an overall better quality of life for everyone in the industry. “You can’t pour from an empty cup. [You] have to take care of yourself so you can take care of others,” Irabien said.
Irabien is focused on advancement, professional development, and mobility through his culinary and humanitarian efforts. Through ¡Muchas Gracias!, his Mexican-inspired restaurant in D.C., the chef aided immigrant workers through the pandemic. Through Hospitality Humans, a consulting firm, the chef and his cohorts educate restaurants and bars on how to become more diverse, inclusive, and equitable through career training.