The Beard Awards were criticized last year for failing to honor female chefs, but women seem to be better represented this year: Stephanie Izards Girl & the Goat and Barbara Lynchs Menton are in the running for Best Restaurant. Suzanne Goin of Lucques is up for Outstanding Chef. Four out of five Outstanding Pastry Chef finalists are women. Nancy Oakess Boulevard is up for Outstanding Restaurant. And Sue Zemanick of Gautreaus and Christina Tosi of Momofuku Milk Bar are in the running for Rising Star Chef of the Year. Whats more, today S. Pellegrino (best known for its Worlds 50 Best Restaurants list) has announced its short list for a new accolade, the Worlds Best Female Chef Award. Elena Azrak (Spain), Anne-Sophie Pic (France), and Nadia Santini (Italy) are in the running. And thats not all!
According to Eater, John Frasers pop-up What Happens When will start hosting a Monday-night series of dinners that will showcase and celebrate the talented women in the hospitality industry, including guest chefs Leah Cohen and Vera Wong, Missy Robbins, Katy Sparks, Rebecca Charles, Heather Carlucci-Rodriguez, Lee Anne Wong, Patti Jackson, Sue Torres, Alex Raij, Emma Hearst, Ivy Stark, Jennifer Carroll, Amanda Cohen, Carla Hall, and Alex Guarnaschelli.
So everythings cool, right? After all, April Bloomfield has been the subject of quite a few profiles, and Gabrielle Hamilton has gotten plenty of coverage as well (in addition to the five Times hits we mentioned, she was reviewed again by Frank Bruni, and today she tells Chicagoist that she was approached by The Next Iron Chef because they were having such a hard time getting women [chefs]). Can we stop asking that question thats been asked so many times before: Why arent there as many women cooking professionally as there are men?
Not quite yet: Caroline Jann Dunbar, a chef out of Austin, Texas, asks that very question in an Eatocracy piece today. Her advice to female chefs trying to break into the fraternity is dont be a girl, but also dont waste energy trying to be just like the rest of the men. Heres the meat of the essay.
We cant just blame the guys: we have to take some of the responsibility. Dont over-apologize, dont cry when your chef chews you out, keep composure when in the weeds and dont shy away from responsibility. Expect respect, but steer clear of accepting chivalrous help when on the clock. Also, lift the heavy sh*t.
How can you men affect this culture and evolve our professional world? Dont assume that the women who want to work alongside you are unwilling, incapable or less of an asset because of their stature or genteel appearance. Cooking is a beautiful profession but a tough business, and anyone willing to take it on as a career understands that its not going to be easy. Also, make everyone lift the heavy sh*t.
Of course, female sushi chefs face a whole different set of problems.
Chefs with Issues: A call to arms for female chefs [Eatocracy/CNN]
What Happens When Launches Female Chef Dinner Series [Eater NY]
Worlds 50 Best Restaurants launches inaugural Female Chef Award [Big Hospitality]