{"id":9273,"date":"2022-10-25T00:00:00","date_gmt":"2022-10-25T04:00:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation\/"},"modified":"2026-10-20T13:11:27","modified_gmt":"2026-10-20T17:11:27","slug":"the-conversation","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/the-conversation\/","title":{"rendered":"THE CONVERSATION"},"content":{"rendered":"\n
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\"Re-Seasoning<\/figure>
\n

WITH THE RE-SEASONING
COALITION CO-FOUNDERS <\/strong>
CHEF PHILMAN GEORGE & ELLE ASIEDU<\/em><\/strong><\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

Re-Seasoning for a more diverse, equitable and inclusive industry.<\/strong><\/p>\n\n\n\n

As the industry seeks to understand (and hopefully embrace) meaningful diversity, equity and inclusion education within their workplace cultures to connect with employees and consumers, there\u2019s no shortage of organizations stepping in to facilitate. What\u2019s more, consumers are demanding more of the businesses they support. <\/p>\n\n\n\n

The Re-Seasoning Coalition offers something a little different and a lot needed: a Black-owned and managed not-for-profit consultancy that provides foundational DE&I education and programming, with a focus on accelerating the movement of Black professionals into senior foodservice and hospitality roles. Officially launching this fall after two years of research and incubation, The Coalition\u2019s programming is derived from the lived experiences of co-founders Chef Philman George and Elle Asiedu who share a common passion and understanding of the inner workings of the industry and what it means to be a Black foodservice professional.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Chef<\/figure>
\n

CHEF PHILMAN GEORGE<\/strong><\/p>\n\n\n\n

Co-Founder, The Re-Seasoning Coalition | Corporate Chef, High Liner Foods Inc.<\/em><\/strong><\/p>\n\n\n\n

Chef Philman has over 20 years of industry experience and is no stranger to seafood! With both of his parents hailing from the small Caribbean island of Barbuda, he naturally learned to appreciate seafood at a young age. He has worked in a wide variety of establishments from the traditional English style pub to award winning restaurants, private clubs & hotels in Canada, Australia and the Caribbean. Chef Philman enjoys creating food that represents his lived experiences and his Barbudan heritage. He is also the father of two young boys, a loving husband and a proud Trustee of The Be Foundation, which is an NGO helping empower Barbudans to advocate for sustainable social change. Chef Philman was recently selected to join the Black Food Sovereignty Advisory Circle to help advance Toronto\u2019s Black Food Sovereignty Plan.<\/p>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n\n
\"Elle<\/figure>
\n

ELLE ASIEDU<\/strong><\/p>\n\n\n\n

Co-Founder, The Re-Seasoning Coalition<\/em><\/strong><\/p>\n\n\n\n

Elle is a passionate leader and serial entrepreneur with strategic marketing experience in the public and private sectors. A strong believer in continuous improvement, she looks forward to sharing the work and insights developed by The Re-Seasoning Coalition so that the entire food industry can benefit from supporting, including, and uplifting marginalized voices.<\/p>\n<\/div><\/div>\n\n\n\n

\n\n\n\n

The idea to develop the The Re-Seasoning Coalition was sparked more than two years ago, when Chef Philman George and Elle Asiedu were immersed in separate careers, yet independently looking for the right opportunity to incubate meaningful change within the industry they both love. \u201cOnce I realized that change was necessary, I reached out to Restaurants Canada to have some discussions\u201d, Philman recalls. \u201cElle was working with another organization that time, but we were of the same mind. We realized we had to make systemic change, and the way to make it was through Restaurants Canada.\u201d Elle agrees. \u201cAt the time, I was working for another organization focused on food, so the seed for a natural partnership was there. All the experiences I\u2019ve had in my life and all the projects I\u2019ve worked on in some way have all been connected to the Black community and Black people. Helping them reach new levels of excellence, helping them restructure their businesses to improve profitability and so on\u2014so this was an easy \u201cyes\u201d for me. The DE&I needle hasn\u2019t really moved in this industry despite studies proving that it\u2019s essential for innovation and growth. The Re-Seasoning Coalition exists to help answer the question \u201cWhy?\u201d and to address what is holding organizations back. Being able to have Phil\u2019s chef, restaurant and corporate food experience made it easy to start to have those conversations with Restaurants Canada. We\u2019ve been working very hard in the background to make sure we get it right and making sure we\u2019re using the language and the data to really prove that a systemic problem exists within our industry.\u201d <\/p>\n\n\n\n

Chef Philman\u2019s motivation to commit to building the Coalition was both professional and deeply personal. \u201cWe\u2019re in the hospitality industry. This industry is fueled by people. It doesn\u2019t matter how big or how small you are \u2013 your doors don\u2019t open without people. Right now, we\u2019re in this situation, due to the pandemic and due to the structures of our industry that have never been focused on diversity, equity and inclusion. That was a fire that was already burning, and then you layer on the pandemic\u2026nobody wants to work in this industry anymore. It doesn\u2019t matter if you\u2019re a small restaurant or a big corporation, you\u2019re affected by that lack of labour. <\/p>\n\n\n\n

I think it\u2019s even more important for the small, independent operator because they\u2019re the ones studded around all our neighbourhoods. They\u2019re the ones that keep our neighbourhoods glued together. We all saw what happened when those restaurants closed down and that glue was no longer there. If you\u2019re leaving a certain group behind in your labour pool and human resources, you\u2019re not going to capitalize and move forward. If you want to succeed in this industry, you\u2019re going to need people, and we hope that The Re-Seasoning Coalition is an organization people can look toward to make sure they have all the structures in place to help every individual thrive.\u201d<\/p>\n\n\n\n

The value of diverse workforces has been documented now for decades. Diverse teams tend to return larger profits and are a catalyst for innovation and new ideas. The Coalition believes that strong work on diversity is a key cultural and competitive elevator to help restaurants survive the challenges ahead. \u201cThis is more than a moral imperative. It\u2019s tied to innovation. It\u2019s tied to success.\u201d says Elle, referring to the labour crisis consuming restaurants and the entire foodservice industry. Within this shared challenge, the Coalition sees an opportunity to address labour challenges by accelerating meaningful change to attract new Black talent to the industry and to create opportunities for Black foodservice professionals to grow and thrive. Elle highlights these efforts: \u201cA large part of our focus is concentrated on recruitment\u2014helping to address and correct labour shortages by helping participants implement anti-oppressive frameworks within their companies and by empowering them to create working environments that are inclusive to all folks.\u201d<\/p>\n\n\n\n

Weighing names for the new non-profit that captured both the organizational goal and industry of focus, the co-founders were inspired by the re-seasoning process that optimizes the performance of a foodservice staple, described on thereseasoning.org: \u201cJust as a cast iron skillet needs to be re-seasoned regularly for optimum performance, the food industry needs to be re-calibrated for the highest grade of representation, service delivery and innovation.\u201d<\/p>\n\n\n\n

Supported by Restaurants Canada, High Liner Foods, and Technomic, The Re-Seasoning Coalition has developed a comprehensive research report illuminated by the results of an omnibus survey that asked Canadian consumers to share their views on racism, systemic racism and anti-Black racism within the foodservice industry as well as their expectation of restaurants, organizations and brands to address these inequalities. During a webinar hosted by Restaurants Canada at the beginning of October, the Coalition shared Technomic\u2019s compelling research insights bolstered by proprietary survey results that underscored the need \u2013 and opportunity – for urgent action.<\/p>\n\n\n\n

The DE&I needle hasn\u2019t really moved in this industry despite studies proving that it\u2019s essential for innovation and growth. The Re-Seasoning Coalition exists to help answer the question \u201cWhy\u201d?\u201d
– ELLE ASIEDU<\/p><\/blockquote>\n\n\n\n

As principals of The Re-Seasoning Coalition, Elle and Philman are as much business leaders as they are invested advocates and ambassadors. At the end of October, they will be attending Day on the Hill in Ottawa alongside Restaurants Canada, to share their research and insights with federal government leaders as they prepare for the launch of their programming offering in early 2023. The co-founders believe research is best understood\u2014and its implications truly felt\u2014when reinforced by first-person, \u2018human\u2019 stories. So, to personalize their message and connect with foodservice leaders, the Coalition will be releasing a series of digital stories and lived experiences from Black restaurateurs, entrepreneurs, and front- and back-of-house staff beginning in November.<\/p>\n\n\n\n

So, how does a restaurant or corporate business get \u201cRe-Seasoned\u2019? Businesses will self-select their Re-Seasoning journey based on three programming tiers. \u201cProgramming delivery for clients relies on several important factors including where they feel they are in terms of their DE&I work to date; how knowledgeable they feel they are about anti-Black racism and systemic racism and addressing those issues within their own workforce, and how important that is to their corporate mission, vision and values,\u201d Elle explains. \u201cThis will help us understand where they are, match them to one of our tiers and customize the best package of programming to meet their goals.\u201d<\/p>\n\n\n\n

Programming falls into three primary buckets\u2014policy review, recruitment and mentorship\u2014and is designed to collaboratively support clients throughout the process. \u201cRecruitment supports include learning how to implement equitable policies and how to create strategic pipelines for Black employees,\u201d Elle explains. \u201cWhat do job postings look like? What do the roles need to reflect? How do you learn to hire for competencies instead of education alone?\u201d How are businesses connecting with community organizations that may have a large talent pool who may not have had the opportunity to attend recognized schools and programs?\u201d These are the questions the Coalition identifies as foundational to help businesses reshape their hiring strategies to bridge the labour gap now and carry them into the future.<\/p>\n\n\n\n

This industry is fueled by people. It doesn\u2019t matter how big or how small you are \u2013 your doors don\u2019t open without people. Right now, we\u2019re in this situation, due to the pandemic and due to the structures of our industry that have never been focused on diversity, equity and inclusion.
– CHEF PHILMAN GEORGE<\/p><\/blockquote>\n\n\n\n

No matter which tier organizations fall into, re-seasoning starts with anti-oppression training from experts connected to the Coalition. From there, clients move through the programming and training to achieve their goals. A key differentiator of Re-Seasoning facilitation is that clients do not \u201cgraduate\u201d until key criteria are met. The coalition is actively invested in making sure the work gets done and that client organizations have fully completed their program, are \u201cwalking the talk\u201d, and are truly Re-Seasoned. This proof-or credential-based approach allows clients to promote the value of the program investment to their leadership and employees as they work toward earning formal Re-Seasoning certification. Elle points out that certification both acknowledges organizational success and provides a valuable credential visible to current and future employees and consumers. \u201cBy year two or year three, consumers will be able to look at organizations and say, \u201cYou know what, I feel great about applying to work here.\u201d or \u201cI feel great about supporting these restaurants because I know they\u2019re doing the work internally, not just because their social media page says they are.\u201d<\/p>\n\n\n\n

\"Chef<\/figure>\n\n\n\n

The programming design is driven by Elle and Philman\u2019s hands-on experience as Black professionals working within diverse foodservice operation styles, and a commitment to serving all formats – from chef-driven and mom-and-pop independents to franchisees and publicly-traded companies. The Coalition\u2019s programming and consultancy services consider and accommodate unique operating environments to deliver consistent content with modified approaches without compromising core content or philosophies. \u201cThe independents are the glue that keeps our communities together, yet they have very little time and few resources.\u201d Chef Philman points out. \u201cEverybody understands that DE&I is of importance, but we also see that hardly anybody has a program in place to get to their goals. We saw that gap and felt that we could fill it. We hope to leverage the programming and resources we create on behalf of big corporations to subsidize service and access for the smaller independents.\u201d<\/p>\n\n\n\n

The Re-Seasoning Coalition puts action to Technomic executive vice-president Patrick Noone\u2019s words: \u201cCanada is facing a moral awakening in how social justice is achieved\u2026 Unlike past social issues, consumers are demanding that the foodservice industry speaks up.\u201d<\/p>\n\n\n\n

To learn more and sign up for the Re-Seasoning newsletter, visit: thereseasoning.org<\/a><\/strong>
To watch the Re-Seasoning webinar for research and insights, visit: restaurantscanada.org<\/a><\/strong><\/p>\n","protected":false},"featured_media":9274,"template":"","menu_author":[471],"menu-category":[485],"menu-tag":[498,497,492,481],"class_list":["post-9273","menu","type-menu","status-publish","has-post-thumbnail","hentry","menu_author-menu-magazine","menu-category-workforce-culture","menu-tag-deia","menu-tag-human-resources","menu-tag-interview","menu-tag-spotlight"],"acf":[],"yoast_head":"\nTHE CONVERSATION - Restaurants Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.restaurantscanada.org\/menu\/the-conversation\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"THE CONVERSATION - Restaurants Canada\" \/>\n<meta property=\"og:description\" content=\"WITH THE RE-SEASONING COALITION CO-FOUNDERS CHEF PHILMAN GEORGE & ELLE ASIEDU Re-Seasoning for a more diverse, equitable and...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.restaurantscanada.org\/menu\/the-conversation\/\" \/>\n<meta property=\"og:site_name\" content=\"Restaurants Canada\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/RestaurantsCanada\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-20T17:11:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Reseasoning-original-web.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@RestaurantsCA\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/menu\\\/the-conversation\\\/\",\"url\":\"https:\\\/\\\/www.restaurantscanada.org\\\/menu\\\/the-conversation\\\/\",\"name\":\"THE CONVERSATION - 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