Inside the Culture of Racism at Bon Appétit

For many fans of Bon Appétit’s wildly popular Youtube channel, its bustling kitchen filled with bickering and highly collaborative chefs and editors can feel like a food utopia: junk food is turned into gourmet delicacies, carbonara pasta is experimented with, and Snoop Dogg recipes are reverse-engineered via smell and taste alone. It’s great television that feels uniquely intimate, giving viewers the sense that they’re getting a glimpse of the inner workings of Bon Appétit magazine’s recipe development. But the intimacy belies turmoil that’s plagued the prestigious magazine, including allegations of racism from high-profile employees. \n

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She added that she’s never been compensated for her work on video. El-Waylly says that even though she has shot two pilots withclassic recipes, the other she describes as “kind of like a Gourmet Makes but more experimental” that has not been released), she says she was only offered a CNE contract after her Instagram story went up.

El-Waylly told Jezebel she was asked to work on a Juneteenth story for the magazine’s recent June issue, featuring three black chefs from Philadelphia. “They were really suspicious about working with[which] hasn’t really represented black people very well, so they wanted all-black staff on the story,” she says. “They don’t have any black editors. There are two assistants, and then there was me, so because I was the darkest person in the room they sent me to Philadelphia to work on the story.

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