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9 ways to plate the rainbow, celebrate Pride

Aramark Chef Brittani Ratcliff of Morehouse State University cooks, bakes and creates with Pride. Here are a few of her most Technicolor plates.

Tara Fitzpatrick, Senior Editor

June 23, 2021

9 Slides
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At Morehouse State University, Catering Sous Chef Brittani Ratcliff makes a point of celebrating diversity and making inclusion a keystone in the kitchen.

“Pride Month isn’t about being proud that I’m gay; I was born gay. Pride Month for me is about being proud that I am no longer afraid to be who I am,” Ratcliff says. “I’m lucky to work in an industry that proves to me every day just how far we have come with acceptance, but there’s still a lot of work to be done.”

You may have seen Ratcliff on Hell’s Kitchen, cooking for celeb chef Gordon Ramsay, an experience that placed this chef into the spotlight more than ever before. Ratcliff’s dishes tend to be show-stoppers, using cool ingredients like Cheeto dust or Sour Patch kids incorporated with classic French techniques. Her signature plates are vibrant and colorful, and for Pride Month she’s made even more rainbow-hued culinary creations that will dazzle you and provide inspiration for your own rainbow menu.

About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks. 

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

LinkedIn: https://www.linkedin.com/in/tara-fitzpatrick-4a08451/

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