Female Chefs in Ethnic Cuisines

[Jinmyo]

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?

[Lidia Bastianich]

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.