UNITE HERE Chicago Hospitality Institute Celebrates Black History Month!
by UHCHI Staff, Carlos Mata
The UNITE HERE Chicago Hospitality Institute is the premier culinary training provider for the Chicagoland area. During this Black History Month, we are proud to boast that over 92% of our current apprentices are people of color, with 69% identifying as African American and 20% identifying as Hispanic or Latinx. With a proud, diverse team, we continue to train and develop the next generation of culinary professionals.
In celebration of Black History Month, Chef Tiffany Hendrix shares her journey, her inspirations, the challenges of being a Black woman in the kitchen, and her advice for aspiring chefs looking to leave their mark.
“How long have you been in the culinary industry?”
I started in 2008, so I have over 17 years in this industry. After getting my culinary degree, I started my first job as a café manager in the city of New York with Restaurant Associates with Compass Group.
“How did you find your way into culinary? What prompted you to consider culinary as a career?”
I come from a large family where everyone can cook. I started off as a singer and would travel from state to state, trying different restaurants. I went to a restaurant called ‘Sweet Georgia Brown’ in Detroit, Michigan, and it was my first fine dining experience, and it was amazing. When we met the chef, he was a Black man, and looking at him, I felt inspired. That’s when I decided I wanted to do the same thing.
“What does Black History Month mean to you?”
To me, Black History Month is an opportunity for everyone to celebrate and honor Black history, Black culture, and all Black experiences, because I celebrate Black history every day. Being a black woman, I celebrate being Black daily but in February, the world can celebrate with me.
“What does ‘Black Excellence’ mean to you?”
Black excellence means knowing where you come from, seeing where you can go, and constantly striving to get there. It means putting your best foot forward in all you do. It means representation, I think representation is important, and here at UHCHI I’m proud to say that we have a very diverse chef team. This allows everyone to have someone to relate to while they try to bridge the gap between the person they are, and the person they strive to be.
“Who has served as an inspiration in your culinary life?”
Jefferson Evans, known as the “Jackie Robinson” of culinary, was the first Black man to graduate from the Culinary Institute of America. While I was in college at Johnson & Wales University, I served as the student president of an organization called “The Black Culinary Alliance,” which gave me the opportunity to meet and interview him. His story of perseverance inspired me. He was the only Black person in the school, and at a time of such adversity, he was able to embody UHCHI’s slogan: ‘Keep your head down, but your chin up.’ Once he graduated from the Culinary Institute of America in 1947, he opened his own restaurant, where he solidified his legacy as a Black culinary professional by promoting French traditional techniques at a time when Black people were not known for this technique.
“Would you be able to name some challenges you’ve faced while navigating the kitchen as a black woman?”
I think the first challenge is adversity—people often don’t take your skills seriously. Second, there’s the assumption that as a Black woman, I’ll make things easier for other Black employees or show favoritism. And third, it’s about having my voice heard without becoming a stereotype.
“What is your advice to young Black professionals who are interested in culinary as a career opportunity?”
Study to strengthen your technique. Expose yourself to different types of cuisine. Don’t pigeonhole yourself into the types of food you grew up eating, but never lose the flavors of those foods. Build relationships—networking is extremely important. And finally, make sure that your character and your skills are equally matched.
“How do you feel knowing that over 92% of apprentices to come out of this program are people of color?”
Proud. I feel very proud—proud to be a part of this organization and proud as an individual. Where I went to school, there were no Black chefs and only one female chef. Being able to represent diversity and start changing the face of hospitality, especially in upscale dining, is something I’m very proud of.
“Is there anything else that you would like people to know?”
This road will not be easy. But when you feel the most upset, put it on a plate.