Eryne Zerihun & Jamila Robinson - Pull Up A Chair: Food and Gender
About this Event
Join us for a conversation about Food, Power, and Gender to commemorate Women’s History Month with Jamila Robinson, Food Media Editor for Philadelphia Inquirer and Chef Eryne Zerihun. This is the second episode in the series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food.
During this conversation, you’ll hear from Jamila Robinson about the role that media plays in food, the visibility and climate of Women and Persons of Color trailblazing through the glass ceiling, and her vision for building a more socially and racially equitable restaurant world.
About Eryne Zerihun & Jamila Robinson
Jamila Robinson is the food editor of the Philadelphia Inquirer where she leads a team of reporters and directs its multiplatform food content franchise. Previously, Jamila was an editorial director for Atlantic Media where she led content strategy projects for media companies.
Previously, Jamila was an editorial director for Atlantic Media where she led content strategy projects for media companies, a senior content strategist for the USA TODAY NETWORK, where she managed editorial strategy for special projects including USA TODAY’s Wine and Food Experience; a senior editor for features at The Atlanta Journal-Constitution, leading its features and entertainment team.
Jamila is the chair of the James Beard Foundation Journalism Committee, which organizes the highest honor in food media. She is also the North American Academy chair of the World’s 50 Best Restaurants.
Jamila is an idea person, an avid traveler, and in her free time, coaches figure skating. Her love language is pie.
Born and raised between Los Angeles and Pomona, Eryne Zerihun has had cooking in her blood since the age of 5 when her father would allow her to be his Sous-Chef on the nights that he made dinner. Though her path was planned to have a career in Criminal Justice, her purpose would come to fruition in college where she would cook meals for students in the dorm halls and her friends. She realized during that time that community, laughter, and great food provided experiences that would forever leave an impression. By chance and with a request from a friend’s brother who needed help finding a great pastry school, 2 days after Eryne graduated college she enrolled in Culinary School and never looked back.
By 2017, Eryne rose through the ranks to become the youngest female Black Executive Chef at Bar Bombon in the heart of the Philly food scene and was featured in a digital series on YouTube called Veggie Hunter, Top Vegan Restaurants in the Philadelphia area. By 2021, she was inspired by the never ending unique and diverse East Coast brunching scene, betted on herself and embraced her entrepreneurial spirit by launching her first brand, Everyday WE Brunch! where she took it back to her roots and embraced memorable food experiences by curating one-of-a-kind brunch options and artisanal cocktails that could be enjoyed any day of the week and not just on the weekends. Eryne’s motto is that great food should be orgasmic and encapsulated by great shared experiences.
In her free time, Eryne can be found creating her next lifestyle brand and having full R&B singing sessions in the car while thinking about the next meal she will create or restaurant to try a new experience.
Wednesday, March 30th
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Related Video FAQs:
- I love how enlightening this conversation is. How can we politely ask "how many women are included or represented" in your operation?
- How did both of your start your culinary career and what inspired you to cook in the beginning?
- I teach high school culinary arts and am finding it difficult to motivate students to think of the food-service industry as a viable career option. What advice can you give me to encourage my students?