
Chef Veronica Wandui: How I Found My Voice In A Man’s World
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The Kenyan talks about how she empowers women in the culinary industry.
Veronica Wandui is the executive banquet chef at The St. Regis Atlanta, where she orchestrates weddings and conferences for up to 600 guests at a time. After graduating from culinary school in Nairobi, Wandui was demotivated, harassed and told to stay “in her place.” She migrated to the United States and restarted her career, earning business management and culinary degrees and making her way from an intern to executive banquet chef at one of the most opulent kitchens in Atlanta. In this Voices in Food story, Wandui talks about what it took for her to get ahead as a Black female chef in a male-dominated workplace. As a child, I loved cooking and I enjoyed watching my mother in our home kitchen. She cooked like a chef. When I graduated from high school in Nairobi, my parents gave me three options for my career ― to be a secretary, nurse or chef. I opted for the latter because I knew my mother wanted to see me as a professional chef. She worked as a secretary herself and had been attending culinary school secretly during her free time. Even my father did not know about it.More Related News

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