Female Chefs?

Looking through the summer issue of Food & Dining, I noticed page after page of male chefs. And it seems that on this forum most (but not all) of the chefs are men. And of the female chefs I know or know of, the vast majority are pastry chefs. What's up with this? I would guess that it's due in part to the fact that the life of a chef would be quite inhospitable to women who want to have families. But is there also a lot of sexism in the upper echelons of the restaurant world? I'm not trying to start something, I'm just curious! Also, are there any local restaurants with female chefs I'm not aware of?

[Robin Garr]

Also, are there any local restaurants with female chefs I'm not aware of?

Kathy Cary at Lilly's, Amber McCool at The Patron, and Mavash Rubino at the new Sahara Cafe all come to mind, and, although she's not there now, Brandy Allgeier at Westport General Store.

You're right, though, that except for pastry chefs (Hi, Marsha!) men do tend to outnumber women strongly in restaurant kitchens. I'm not sure why this would be, but it certainly goes back at least a century or two in the US and Europe.

And don't forget Melillo's: Michelle Melillo-Clem

Ouita Michel, Chef/owner of the Holly Hill Inn.

Deb

[Robin Garr]

And don't forget Melillo's: Michelle Melillo-Clem

Ouita Michel, Chef/owner of the Holly Hill Inn.

Absolutely! Two excellent examples that slipped my mind when I blurted the first names that came into my head. Teresa Clancy at Treet's in New Albany is another.

And of course, stepping outside the local box offers us names like Alice Waters and Joyce Goldstein and Lynne Rosetto Kasper ...

Thanks, Deb!

Erin,

Your question is a really good one. From what I've seen/heard there are several other issues- some of this is coming from Women Chef's and Restauranteurs- the female chefs association.

You've got the traditional catch-22 from a mentoring side- few women in the industry to mentor leads to few womem being mentored, leads to ...

Being a culinary chef (particularly starting out) is a very grueling job physically- lots of heavy pans to lift, etc. Kinda like making it into the Marine Corp

I've been told there is a significant male-dominated mentally that makes it hard for women to break into the industry (like women in business 20 years ago)

I'd be interested in seeing Sullivan's male vs. female enrollment numbers. I'd bet the number of females has risen since the rise of the Food Network with all those female chefs: Giada, Paula, Ina, etc to act as "role-models".

Deb

Looking through the summer issue of Food & Dining, I noticed page after page of male chefs. And it seems that on this forum most (but not all) of the chefs are men. And of the female chefs I know or know of, the vast majority are pastry chefs. What's up with this? I would guess that it's due in part to the fact that the life of a chef would be quite inhospitable to women who want to have families. But is there also a lot of sexism in the upper echelons of the restaurant world? I'm not trying to start something, I'm just curious! Also, are there any local restaurants with female chefs I'm not aware of?

You should read the book Heat by Bill Buford. Not only is it a great read about Mario Batali and his restaurant Babbo, but Buford explores the role of female chefs in the male-dominated, machisimo world of restaurants.

[Robin Garr]

the role of female chefs in the male-dominated, machisimo world of restaurants.

Also, the excellent Disney Pixar movie <I>Ratatouille</i> does a remarkably good job of capturing this issue in the character Colette.

[Robin Garr]

local restaurants with female chefs I'm not aware of?

Toki at Maido! How could I have forgotten her? I <i>love</i> Maido!

Ron,

Thanks for the lead on the book: sounds like just my kind of read (and a bonus if it has any of Mario's recipes in it). Just reserved myself a copy at the Library.

Deb

It is a really fun read.

I'd be interested in seeing Sullivan's male vs. female enrollment numbers. I'd bet the number of females has risen since the rise of the Food Network with all those female chefs: Giada, Paula, Ina, etc to act as "role-models".

as i recall, when i was at Sullivan, the enrollment of female students was pretty remarkably high for culinary majors - but a huge percentage either drop out or change majors.

That being said, the majority (well over 75%) of baking and pastry majors were/are female.


(these numbers not taking into account those perusing dual or triple majors.)

An increasing amount of chef instructors are female as well (it's pretty balanced in the male to female ratio in both departments).




it should be of interesting note: The Women Chefs and Restauranteurs Association is headquartered in Louisville.

WCR Headquarters

455 South Fourth Street, Suite 650
Louisville, KY 40202
502-581-0300
Toll Free: 877-927-7787
Fax: 502-589-3602



I also thought there was a personal chef association headquartered here as well, but i'm either mistaken or can't find it online.

I'd be interested in seeing Sullivan's male vs. female enrollment numbers. I'd bet the number of females has risen since the rise of the Food Network with all those female chefs: Giada, Paula, Ina, etc to act as "role-models".

Deb[/quote]

The enrollment at Sullivan, I would say that there are more women then men. I think the reason for this is that it is easier for a male to enter the industry without experience or training. One thing that I noticed is when starting women and men cook differently. Men cook with their head first, by using techniques they learn to love. Women cook with their hearts, by love or what they do they learn knowledge and gain understanding. Is one better then the other? I do not know, I have also seen that once both women and men have been in the industry for some time, the love and techniques balance out.

The reason you see many women as the pastry chef is pastries take time and soft hands. I once made fun of pastry chef for this, but once trying pastries I come to find out very quickly that it is not soft hands one must train themselves to have control and precise movement.

This industry is a high emotion, high stress industry. In the heart of a busy night we do what has to be done to get the food out and serve the customers. The issue what this is many women cant leave what happens in the kitchen in the kitchen. (Maybe do to the point about how we cook?!) But it affects the rest of their life and just can’t take it.

I am the only women in the kitchen where I would, and yes here are many day that it is a struggle at many different levels. I have a friend who works in a kitchen where it is mainly women, and all I have to say is, I glad I don’t have to deal with the drama.

These are my views, I would love to see more women thrive in is industry. More importantly I want to see people dedicate to the industry so we all together can make it a better industry.

The enrollment at Sullivan, I would say that there are more women then men. I think the reason for this is that it is easier for a male to enter the industry without experience or training. One thing that I noticed is when starting women and men cook differently. Men cook with their head first, by using techniques they learn to love. Women cook with their hearts, by love or what they do they learn knowledge and gain understanding. Is one better then the other? I do not know, I have also seen that once both women and men have been in the industry for some time, the love and techniques balance out.

The reason you see many women as the pastry chef is pastries take time and soft hands. I once made fun of pastry chef for this, but once trying pastries I come to find out very quickly that it is not soft hands one must train themselves to have control and precise movement.

This industry is a high emotion, high stress industry. In the heart of a busy night we do what has to be done to get the food out and serve the customers. The issue what this is many women cant leave what happens in the kitchen in the kitchen. (Maybe do to the point about how we cook?!) But it affects the rest of their life and just can’t take it.

I am the only women in the kitchen where I would, and yes here are many day that it is a struggle at many different levels. I have a friend who works in a kitchen where it is mainly women, and all I have to say is, I glad I don’t have to deal with the drama.

These are my views, I would love to see more women thrive in is industry. More importantly I want to see people dedicate to the industry so we all together can make it a better industry.

a poignant set of observations there, Ryana.

I will venture to say that due to the fact that a larger percentage of female culinary school enrollees are 'green' to actual work in the business; a large number get 'shell-shocked' when they actually do get on the line, in the kitchen, where ever. (not to say that the same doesn't happen to men)

I know personally that you're one of the few (of either sex) who've i've seen rise above and show everyone what you're made of.
You've surprised me from my initial perceptions of you - to say the least.




...on that note, still keeping things top notch and keeping the bar raised high?

(Hi, Marsha!)

*waves*


Y'all....I didn't ever, EVER intend to become a pastry chef. I didn't major in pastry and I never took any pastry classes beyond what was required for the basic culinary degree at Sullivan. Matter of fact, I used to sort of make fun of all the ranks and ranks of "girlie girls" that were majoring in pastry. I used to tell people I liked to set stuff on fire too much to be a sweet sider - not to mention, I don't really care for sweets very much.

Funny how things turn out. I always call myself the "Accidental Pastry Chef". My first full-time restaurant job was at Limestone when they opened - I was hired as one of three "salad girls" or "pantry ladies", but on the first day Chef Cunha said (paraphrasing here) "I've changed my mind about buying desserts in, and I'm gonna need someone to step up and develop and execute a dessert menu. Any takers?" Well...I figured that was one way to distinguish myself from the other girls on the cold side, so I couldn't volunteer fast enough. (What I thought I REALLY wanted was to be a line cook - I didn't want to get stuck in salad land forever. Thank goodness since then I've realized that isn't really my forte. I do love being in the kitchen during the rush, but NOT behind the hot line. I'm not fast enough, and I'm too much of a presentation perfectionist to really move numbers).

And this will sound waaay sexist, but I have to admit I prefer it when I'm the only one or two women in the kitchen, because I know I can prove myself to the guys, but with other women cooks it's always harder to get them to accept you...sort of a two way street there, ya think? Plus, just to go ahead put my foot in the stereotype, it seems (in my limited experience) like female kitchen workers tend to be, how do I say it, more drama-prone, which just breeds more drama.

Yeah, I said it. Horrible politically incorrect, I know, but I'm just being honest. Don't let it keep you from hiring women as cooks, though - you might miss out on a fantastic exception to the rule, like ME, just f'rinstance

IACP- the International Association of Culinary Professionals - is also headquartered in Louisville, as are several other industry groups whose acronyms escape me right now... .