My House Events Partner Series - 3
Lauren Darnell of Made in New Orleans Foundation (MiNO)
We value all of the chefs, nonprofits, and partners that we work with and want YOU to know them better. Now more than ever, we feel like it’s time to shine even more of a spotlight on our chef ecosystem and amazing partners. Our chefs and partners are at the forefront of what we do and are the face to the client, but why not learn a little more about them and their businesses.
Meet Lauren!
Lauren (@laurenadarnell) is a mom of a 6 year old, is from New Orleans, grew up in New Orleans East, and believes in being a space for growth for others - which we absolutely love and admire. Lauren is the executive director of Made in New Orleans Foundation (MiNO) (@mino_neworleans). MiNO Foundation is one of our close partners that, at the individual level, provides educational resources, individual mentorship and scholarships, and business coaching. At the industry level, they amplify the voices of professionals of color and provide support to hospitality companies that are seeking to eliminate bias and disparities in their organizations.
As Executive Director of MiNO, Lauren is focusing on supporting equitable spaces and resources for women and men of color for upward mobility in culinary industry in New Orleans.
We are so excited to intorduce you to Lauren and to continue partnering with MiNO Foundation!
What was your inspiration for starting Made in New Orleans (MiNO) Foundation?
MiNO came to life with a transformative vision of the future. I inherited a mission and expanded, examined critically the purpose and focused to recreate the foundation so that it served in a dynamic way, “walking with” who it serves, honoring and celebrating who we serve with humanity, passion, and building from there. I had questions about the overrepresentation of Black and Brown line cooks, who have been cooking in kitchens and yet the underrepresentation in management and leadership positions across the hospitality industry in New Orleans. Why? And Why not? I want to see the people who live, work, and give their lives to contribute to the excellence of this city be acknowledged and well compensated for their labor, and recognized for their talents and contributions that make this city great. I want hospitality professionals of color to have access to workplaces that support the wellbeing of their employees. I want to see more specific and actionable economic opportunities for Black people. This includes training and clear pathways to promotion, management, and ownership development opportunities. We want Black-owned businesses to thrive. I believe that being Made in New Orleans is a unique experience. You have traversed the challenges and you are connected to New Orleans in a way that is a badge of honor and connection to making it, living, eating, and not surviving it but thriving in New Orleans.
Tell us more about the mission of MiNO.
Made in New Orleans Foundation (MiNO) envisions a New Orleans hospitality industry that leads the world in growing, supporting, and financing the success of people of color. We use a multidisciplinary approach to address, ameliorate, and eliminate disparities facing hospitality professionals of color. At the individual level, we provide educational resources, mentorship, scholarships, and business coaching. At the industry level, we amplify the voices of professionals of color and provide support to hospitality companies that are seeking to eliminate bias and disparities in their organizations.
Lauren and Chef Alex
What do you believe is the most important takeaway that you want to instill in MiNO's recipients?
I don’t think there’s anything that I can instill but I would say that I believe that none of us is one thing. And that as we walk together to support what it is recipients and our network want to create for their careers, it is an honor to serve.
Tell us about your 2020/21 goals for MiNO!
We are looking forward to collaborations and innovation through this time of uncertainty. We will continue to grow and learn from our experiences to better serve. We want to reach more of New Orleans especially BIPOC people within the industry, restaurants, and organizations to work with. We want to hone and channel what is working well in providing resources and expand there. We plan on our Build your Business Program to be available online as well as building our network of industry professionals. We look forward to the culinary scholarship to return once schools have stabilized and we are excited about our equity partnership program working with restaurants and organizations to continue to grow and support racial equity in the industry. We have no idea what this year will hold but we are taking it as it comes and thankful for the continued support that provides us the space to continue this important work.
How have you/MiNO shifted during COVID?
We streamlined. We focused on what we could do, we adapted our focus to meet the moment. We launched an emergency relief program, we bunkered down and checked in with our community of supporters and organizations that we work with. We launched an online series called Made Together and we were able to share resources, distribute information as well as be inspired, by learning how people were navigating these uncertain times. We also took the time for reflection on our work on how we could add value to New Orleans and to the hospitality industry. We are excited about what came from this time and what will unfold in the near future.
You are such a great leader - what's your secret? Or one a piece of advice you can give?
Stay humble. There is more than one way. Ask for help. And listen.
If you could have a meal with anyone (celebrity, role model, etc.) who would it be?
The incredible author, Pearl Cleage.
Aside from your amazing nonprofit, what is one of your favorite nonprofits, or other programs, in the city?
Turning Tables!, Grow Dat Youth Farm, and Project Peaceful Warriors
Pass the Peas Dinner 2019
What is inspiring you during these times?
Open air, walks, music, cooking, and discovering new things I didn’t know before.
What's your favorite classic New Orleans dish?
Shrimp Okra and tomatoes over rice
What is something you want people to know about you?
I can not do this work alone. MiNO’s existence requires that people share our work and contribute time, resources, or donations for us to continue. It is a gift to be supported and lifted up by others. I take the responsibility wholeheartedly as we grow forward and am thankful for every opportunity to carry on.
In your opinion, what do you think the New Orleans food and beverage scene will look like in the next few years?
It will be something else. There will be so many different ways to eat and drink. I think New Orleans is very good at discovering new ways of doing the things we love. If there’s any marker of change there will be more visibility of Black and Brown chefs and businesses and support for those businesses that are homegrown of local New Orleanians. There will be new ways to eat and drink and celebrate together. There will be a lot more outdoor dining as well as pick up and delivery. There will be a lot more private events. I am hopeful that businesses are rethinking how they hire, train, and promote and sustain their business. My hope is that this time has forced finally everyone to stop, reflect, assess, and to move forward with education and assistance to address the deep-seated inequities that may be present in their business. I think there will be collaborations and I think it will be a very interesting times.
