I Couldn’t Land a Pastry Internship in Paris. Was It Because I’m Black? | Eater
"An intensive international pastry program in Paris with a rigorous, classical curriculum and intimidating, windowed kitchens designed for constant observation; students work in cramped three-foot stations where immaculate white aprons and perfectly worn toques are strictly enforced, and exam-time cleanliness is harshly judged. The author was the only Black student among roughly 40 and experienced microaggressions and practical barriers (the toque wouldn’t accommodate braided or afro hair, classmates giggled and chefs mocked her), which made exclusion and bias impossible to ignore. Placement into stages is largely driven by instructor recommendations, producing a system that privileges certain students; while some instructors pushed back against openly discriminatory employers, the overall culture and the prevailing “French standard” for pastry felt overwhelmingly white and resistant to diversity, limiting both flavors labeled as “exotique” and the pool of talent given access to top kitchens." - Brigitte Malivert
