Jägermeister Balanced Bartender: Amie Ward with Touré Folkes
* Required
BY CLICKING SIGN UP YOU AGREE TO RECEIVE NEWS AND INVITES FROM BOTH JÄGERMEISTER & TEREMANA TEQUILA. BY SIGNING UP YOU ALSO AGREE TO BOTH JÄGERMEISTER’S TERMS & CONDITIONS AND PRIVACY POLICY AS WELL AS TEREMANA’S TERMS & CONDITIONS AND PRIVACY POLICY.

Balanced Bartender

Stay healthy, Bar Meisters

Amie Ward with Touré Folkes

Website:
The Healthtender

Amie Ward, with Special Guest Touré Folkes of Turning Tables NOLA

Hello everyone! Welcome to our July Balanced Bartender pep talk! This month, we're in New Orleans, LA, to talk with the founder of Turning Tables, Touré Folkes, to discuss the state of the industry in NOLA and about his amazing non-profit Turning Tables, an organization based on creating opportunity, equity, and inclusion within the hospitality Industry.

Also, don't Miss Amie Ward & Touré Folkes at Behind The Shot Live Monday Night at Tales of the Cocktail.

Sign Up for TOTC & Join Us Live. Click Here For Tales of the Cocktail Agenda

      Scroll Down For The Full Article!

      1. Press Play ▶️ on the Interview! Get to know Touré Folkes.
      2. Scroll Down to Make & Indulge in Amie's Snacks & Sips.
      3. Check Out Amie's EXRX For Bartenders

      How did you get into the hospitality industry?

      My first experience in the industry was as a dishwasher in junior high school, and then not again until I was almost in my 30s. I started working at Blue Ribbon Bakery (Bromberg Brothers) as a server when it was at the height of its popularity and then afterward at Jeffrey's Grocery (Happy Cooking). Essentially, most of my restaurant career was between two restaurant groups in the west village for a ten-year stretch before I moved to New Orleans. Working for Gabriel Stulman at Jeffrey's Grocery was a game changer because it shifted my lens into seeing that I was more than just a cog in a wheel. My whole relationship with food and beverage became more of a point of focus, and I started to look at all the possibilities.

      What was the inspiration for starting Turning Tables?

      Turning Tables came from years' worth of my own experience as a person of color in the industry and the desire to change the industry to be more equitable. The New Orleans economy relies significantly on the hospitality industry, and the world travels to New Orleans to experience the Black culture. It's in the pores of everything here, yet the percentage of management and ownership is mostly White in a majority Black city, and the front of the house to the back of the house is primarily skewed from White to Black. I worked my way around town for different restaurant groups in different positions and volunteered with a few local non-profits with a hospitality focus. Those interactions with the younger population of New Orleans and seeing firsthand what it was like to be in different spaces inspired me to create a plan for creating Turing Tables. This necessary change has been a long time coming, and this problem is not specific to New Orleans. I would love how this translates into other markets.

      How has TT impacted the NOLA hospitality community?

      The New Orleans community has largely embraced us and is ultimately the reason we have been able to do the work. We have established ourselves as a community resource, and you can slowly see our impact in bars and restaurants throughout the city.

      Since our first cohort ended in January 2020 and our most recent in January of 2022, externs have graduated with a 100% job placement rate. We have received an astounding amount of support from the local hospitality community. Many have been placed in positions in the top bars and restaurants across New Orleans and receive ongoing support from their mentors and wellness resources.

      How did you get into the hospitality industry?

      My first experience in the industry was as a dishwasher in junior high school, and then not again until I was almost in my 30s. I started working at Blue Ribbon Bakery (Bromberg Brothers) as a server when it was at the height of its popularity and then afterward at Jeffrey's Grocery (Happy Cooking). Essentially, most of my restaurant career was between two restaurant groups in the west village for a ten-year stretch before I moved to New Orleans. Working for Gabriel Stulman at Jeffrey's Grocery was a game changer because it shifted my lens into seeing that I was more than just a cog in a wheel. My whole relationship with food and beverage became more of a point of focus, and I started to look at all the possibilities.

      What was the inspiration for starting Turning Tables?

      Turning Tables came from years' worth of my own experience as a person of color in the industry and the desire to change the industry to be more equitable. The New Orleans economy relies significantly on the hospitality industry, and the world travels to New Orleans to experience the Black culture. It's in the pores of everything here, yet the percentage of management and ownership is mostly White in a majority Black city, and the front of the house to the back of the house is primarily skewed from White to Black. I worked my way around town for different restaurant groups in different positions and volunteered with a few local non-profits with a hospitality focus. Those interactions with the younger population of New Orleans and seeing firsthand what it was like to be in different spaces inspired me to create a plan for creating Turing Tables. This necessary change has been a long time coming, and this problem is not specific to New Orleans. I would love how this translates into other markets.

      How has TT impacted the NOLA hospitality community?

      The New Orleans community has largely embraced us and is ultimately the reason we have been able to do the work. We have established ourselves as a community resource, and you can slowly see our impact in bars and restaurants throughout the city.

      Since our first cohort ended in January 2020 and our most recent in January of 2022, externs have graduated with a 100% job placement rate. We have received an astounding amount of support from the local hospitality community. Many have been placed in positions in the top bars and restaurants across New Orleans and receive ongoing support from their mentors and wellness resources.

      How has TT impacted the NOLA hospitality community? Continued.

      30 % of our graduating alumni through two cohorts have landed management and leadership positions in spaces with our bar and restaurant partners. Over the last year, we have collaborated on opening four restaurant projects, impacting over 100 employees. Two were voted by Esquire as one of the top 40 best restaurants in the country.

      Just as important as visibility is the partners we have gained along the way that are willing to do the work and actively keep working to change the structure of their spaces. We work with local equity-focused organizations to provide DEI training for our hospitality industry partners. These trainings are designed to expand the network of people and businesses working toward equity in our community and align partners on our vision for the future of hospitality. This past year we collaborated with Beloved Community and Made In New Orleans Foundation (MiNO) to enroll over 20 restaurants in the city into a two-year equity cohort.

      Every month I like to give a wellness challenge to our viewers. Would you be so kind as to give us the wellness challenge for July?

      Things slow down for most of New Orleans in the hospitality industry in the summer, but for me, shit is about to get real. We start the application process and prepare for the next round and the next year. I like to reset and recharge at least a time a year by doing a cleanse and no drinking for 30 days. That drinking part will have to be three weeks because of Tales of The Cocktail. This also includes a yoga and meditation challenge for 30 days in addition to a commitment to cooking at home and eating healthier. Most importantly, I’m going to go look at the ocean at least twice. The ocean is my happy place.

      How can people contact you/discover more information on TT/apply for the next incoming class?

      Follow for updates on social:

      IG: @turingtablesnola

      FB: https://www.facebook.com/turningtablesnola/

      email: info@turningtablesnola.org

      Phone: 504.507.0130

      Website: www.turningtablesnola.org

        Disclaimer: The views and opinions expressed in this article are those of the author.


        Amie's Snacks & Sips
        Black As Night, Sweet As Sin by Touré Folkes
         Black As Night, Sweet As Sin by Touré Folkes

        Cocktail: Black As Night, Sweet As Sin

        Recipe:

        • 1.5 parts Jägermeister Cold Brew
        • .75 part Orange Shrub
        • .5 part Cold Brew Concentrate
        • Top w/Tonic

        Garnish: Orange Zest

        Glass: Collins Glass

        Method: Shake all but tonic with ice strain over fresh ice, top with tonic garnish, and serve.

        Inspiration:
        “I wanted to make a refreshing highball, knowing that people will be drinking this cocktail in the dead of summer in New Orleans. The orange shrub comes close to the flavors of a Cointreau mixed with cacao, coffee and spice notes that all play well together with the tonic.”

        Tips & Tricks

        Orange Shrub Recipe:

        Peel 6-8 oranges + 2 cups sugar (turbinado is suggested but not necessary). Avoid the pith. Save the juice. Layer peels and sugar. Make an oleo and let it sit for one hour in a sealed container removed from sunlight. I suggest a cabinet. When finished sitting, add juice from oranges and up to 1 ½ cups of champagne vinegar. Start with one cup and add to taste. Place in the fridge for 24-48 Hours.

        Get to Know
        Touré Folkes
         Touré Folkes

        Touré Folkes is the Founder and Executive Director of Turning Tables, a local nonprofit that advocates for equity in the hospitality industry, providing mentorship, resources, and access in a system of support for the Black and Brown communities of New Orleans.

        Born in NYC and shaped by many places along the east coast and south, Touré now calls New Orleans his home. He holds close to his core principles of equity and belonging in all of his endeavors in the hospitality industry.

        Most recently he was selected by Imbibe 75 for their annual list of the people, places, and organizations that will shape the drinks world in the coming year.

        Get To Know The Healthtender
        Amie Ward
         Amie Ward

        Amie Ward is a Veteran Bartender, exercise physiologist and has been outspoken on her fellow service industry members' health and wellness. When she is not pulling trucks and training for Strongwoman competitions, you can find Amie appreciating the finer things in life like Jägermeister.

        IG: @thehealthtender

        Website:The Healthtender

        Amie's Bartender Workout
        EXRX for Bartenders

        JOIN OUR JÄGERMEISTER BAR FAMILY

        Sign Up and Receive our complimentary Digital Recipe Book!
        * Required

        BY CLICKING SIGN UP YOU AGREE TO RECEIVE NEWS AND INVITES FROM BOTH JÄGERMEISTER & TEREMANA TEQUILA. BY SIGNING UP YOU ALSO AGREE TO BOTH JÄGERMEISTER’S TERMS & CONDITIONS AND PRIVACY POLICY AS WELL AS TEREMANA’S TERMS & CONDITIONS AND PRIVACY POLICY.

        BTS Newsletter Square Large