If you didn’t already employ them to make a take-out dish this week for your Thanksgiving table, chances are you’ll probably meet some friends at some point at a restaurant during the holidays to celebrate. There are 15 million people working in the hospitality industry in the United States, and 63% of entry-level restaurant workers identify as female. But among those in restaurant leadership, that number is closer to 38%. The Women Culinary and Spirits Program of the Lee Initiative, based in Louisville, KY, has a goal to elevate more women into leadership positions within the industry, with the mindset that doing so increases equity and diversity. Mentees are experienced professionals in the early-to-mid stages of their food and beverage careers and are ready to take the next steps towards becoming industry leaders. Sous chef Taylor Jarvis of Nicewonder Farm & Vineyards in Bristol, VA is one such mentee, and this year, she was paired with James Beard winner and Top-Chef alum Chef Nina Compton, whose restaurants Compère Lapin and Bywater are in New Orleans, LA. We dig into their experience and their insights on the industry,