We have an opinion poll/discussion elsewhere on eGullet called Why So Few Top Female Chefs?
I'm sure that many people will have questions for you on this topic.
Mine is: Do you think that being recognized as a chef is easier for women if they are cooking within an "ethnic" framework such as Italian, Latin, Greek cuisines rather than the "French classical" or even New American cuisines?
In other words, does the more explicit sense of grandmother's kitchen as a background for these cuisines allow women to be taken more seriously?
Or is this irrelevant?
Female Chefs in Ethnic Cuisines
Started by
Jinmyo
, Jun 24 2002 07:08 AM
1 reply to this topic
#1
Jinmyo
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- participating member
- 9,879 posts
Posted 24 June 2002 - 07:08 AM
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
#2
Lidia Bastianich
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- legacy participant
- 25 posts
Posted 27 June 2002 - 12:27 PM
I think that all American female chefs who have been classically trained have as much of a chance in the culinary world as the ones who prepare ethnic foods. It's all about professionalism, passion, and determination about what you do.
