Becky Stein
Black chefs have had an immense impact on the dining scene in Atlanta, but still aren't being recognized nationally as often as their white peers. Marvin Woods is the chef-owner of Asante. “When I started out, I was the only African-American in the kitchen that had a culinary degree and wasn’t a dishwasher,” said Woods. “Now, you can go to any gourmet restaurant, open the door to the kitchen, and you’ll see people who look like me. But what is their position? In one sense, it has gotten better, because there are more numbers entering into the business, but when it gets down to getting the trophy or the brass ring, that is still not the same.” (www.Beckysteinphotography.com)
Scotley Innis is the executive chef of Ormsby’s. “My whole goal was not to just go to school to become a line cook for the rest of my life. My goal was to become a well-known household chef,” Innis said. “I’m not there, as of yet, but I’m still working hard to break through that barrier. In our industry, we have people who attend certain restaurants because they follow certain chefs. As a chef that is not as well-known, I have to make my food speak for itself, represent me, for people to get to know me as a chef.”
