Dallas -- On a day like Sunday when #OscarsSoWhite came to a head, and Black History Month stretched toward its end, we were breaking into the brunch scene at the ultra exclusive Truth Night Club to wrap the first Black Restaurant Week-End in Dallas.
"We really just wanted to go out with a bang and let our friends and family know that, ‘Hey, we’re here. We support you. We have some buying power here,’ so let’s really just come together,” said BRW co-organizer Stephani Clark.
No lie, Truth lives up to the billing.
“There’s a lot of great food from the urban community and in our restaurants,” said silent partner Fred Banks. "I’m glad we’re able to partner with someone to give a platform.”
Executive Chef Patrick Whitfield says being a black chef in the United States has never been easy. He said the service industry, cooking included, was avoided for the longest time by black Americans, but now that’s changing.
“The percentage of black chefs in the United States, even master chefs, is very small,” Whitfield said. "Now, we’re going back into the community and letting kids understand in high school and letting them know that this is a career you can actually take.”
So Truth is shedding a “kitchen so white” stereotype in both the front and the back of the house.
"You don’t know who prepared your food, whether you’re black, white, Asian or whatever,” Banks said. “So I think a chef, no matter the race, should get the same credibility whether you’re black or of another race. I think good food is good food."