AIW goes Global: from Las Vegas to Puglia
Join us on an inspiring journey from Las Vegas to Puglia! Our founders, Jessica Rosval and Caroline Caporossi, were honored with the “Champions of Change” award at The World’s 50 Best Restaurants 2024, celebrating our mission to provide resources to young culinary talents. AIW participated in the vibrant Identità Inclusione festival in Puglia, highlighting our commitment to diversity and inclusion in gastronomy. Discover how AIW is making an impact across the globe…
Jessica Rosval and Caroline Caporossi receiving “Champions of Change” award. Photo Credits: 50 Best.
The Champions of Change Award celebrates unsung heroes in the hospitality sector who are making a difference in their communities and promoting inclusivity. Introduced in 2021, this award is part of The World’s 50 Best Restaurants program It was created in response to the hospitality sector's rebuilding efforts after the pandemic and aims to support those driving significant positive change.
Our founders, Jessica Rosval and Caroline Caporossi, had the incredible honor of attending The World’s 50 Best Restaurants event in Las Vegas to accept the
“Champions of Change” award
This recognition highlights the efforts in driving positive change within the hospitality sector.
The event was an unforgettable experience. During the “50 Best Talks,” Jessica spoke about a cause very close to our hearts: the importance of providing opportunities for the next generation of chefs. Her talk emphasized the commitment to nurturing young talent and fostering a more inclusive culinary community.
A kitchen run by migrant women is not just a statement; it is a testament to the incredible potential and talent that exists within our communities. By providing these women with opportunities, we are not only enriching our culinary traditions but also creating a more equitable and diverse future .
Photo Credits: 50 Best
The women we work with share the love of food with everyone in this room today, and now its our job to ensure that a future generation of food lovers has the opportunity to follow their dreams!
-Jessica Rosval
Deep gratitude goes to the 50 Best team for selecting us this year and for the award. This support will enable the expansion of programs and increase impact, validating the mission and encouraging continued work.
The donation received will help continue important work and make a lasting impact in the food space. Resources will be used effectively to reach more people and create long-term benefits.
Chefs Nadiya and Fanta represent Roots at Identità Inclusive: Celebrating Diversity in Food
On Monday, June 10th, the town of San Vito dei Normanni came alive with the inaugural edition of a truly remarkable festival: “Identità Inclusive” was born from the idea and desire of Paolo Marchi and Vito Valente to tell the story of the virtuous realities that strive every day to promote labour inclusion through quality gastronomy. This event wasn’t just about food; it was a celebration of social, inclusive, and sustainable dining.
We were honoured to participate alongside our founder and culinary director Jessica Rosval ,chef trainer Roots Nadiya Shevchenko and sous chef, Roots Fanta Diaby.
Nadiya and Fanta’s participation on a national chef’s platform like Identità Inclusione is profoundly significant. It represents the growing recognition of the contributions migrant women bring to the culinary world. By showcasing their talents and stories, we are breaking down barriers and demonstrating the power of diversity in enriching our culinary landscapes.
I am very happy to have participated in this event. I felt a great responsibility to meet so many great chefs from Italy and to present a dish from Roots. This experience gave me so much COURAGE!
- Fanta Diaby, sous chef di Roots, Guinea
Founder and Culinary Director, AIW, Jessica Rosval, chef trainer Roots - Nadiya Shevchenko , sous chef Roots - Fanta Diaby (photo credits: Immagina Studio)
The festival, aptly named Identità Inclusive, was conceived by Paolo Marchi and Vito Valente to highlight the intersection of gastronomy and social inclusion. Located at the urban laboratory ExFadda in San Vito dei Normanni, this initiative stands out for its commitment to employing individuals with cognitive disabilities for the past decade. Recently, they expanded their mission with Virgola, a therapeutic pastry shop led by Nicola Di Lena, formerly of the renowned Seta** at the Mandarin Oriental in Milan. For us, participating in Identità d’Inclusione was more than just a culinary showcase; it was a chance to amplify our association’s mission.
One of the highlights was preparing our beloved Suya dish from the Roots menu—a culinary delight rooted in African traditions, brought to Roots by our trainees stories and traditions.
Melanzane Suya (Photo Credits: Immagina Studio)
Our participation in both The World’s 50 Best Restaurants event in Las Vegas and the Identità Inclusione festival in Puglia has been a testament to the power of inclusion and the potential of migrant women in the culinary world. These events have not only recognized our efforts but have also provided platforms to share our mission and amplify the voices of those we support.
As we move forward, we remain committed to our mission of nurturing new culinary talents and promoting a more inclusive and diverse culinary industry. The recognition and support we have received strengthen our resolve to continue this important work. By providing opportunities and platforms for migrant women, we are not just transforming their lives but also enriching the global community
We invite you to join us on this journey. Together, we can create a future where diversity is celebrated, and everyone has the opportunity to contribute their unique flavors and stories to the world.
