A Kitchen Legacy
Growing up, I was surrounded by the warmth and aromas of my mother’s kitchen. She came from a long line of women who took pride in cooking, and I was fortunate enough to learn from her expertise. From a young age, I’d sit on the counter, watching as she expertly stirred sauces, seared meats, and carefully removed dishes from the oven. As I grew older, I began to contribute, first by stirring, then grating, and eventually chopping ingredients alongside her.
The Art of Hospitality
In my mother’s family, cooking wasn’t just about preparing meals; it was an act of love and hospitality. The women took pride in hosting, serving, and making their guests feel welcome and cared for. I saw this same sense of pride when I visited my partner Marc’s grandparents at their farm, where his grandmother would present a perfectly roasted chicken and potatoes with a mix of humility and pride.
A Disconnection from the Food World
However, as I delved deeper into the world of food, reading magazines, watching cooking shows, and saving up to dine at Michelin-starred restaurants, I began to feel disconnected. The faces I saw were predominantly male, and the statistics on female-owned and operated Michelin-starred restaurants were disheartening. It seemed that our culture’s admiration for chefs had created a rockstar-like status, but women were largely absent from the spotlight.
A Historical Legacy
Throughout history, cooking and food have been one of the few domains where women could own, experiment, and excel. We could be creative, dynamic, and self-sufficient, inviting people into our homes and communities through the food we created. This profound role was often one of the few choices women had in a world that limited their opportunities.
Erasing Women’s Contributions
Today, I find myself watching documentaries that profile young, volatile, male “genius” chefs working in high-concept restaurants, feeling disconnected from the industry. These superstars are far removed from the humble, hardworking women who run restaurants around the world, often dismissed as “homey” or “traditional.” It’s as if our contributions have been robbed from us, perceived as domestic and not worthy of recognition.
The Undervaluation of Women’s Work
This phenomenon is not unique to the food industry. Women’s work is often undervalued, seen as “just helping out” rather than true leadership or enterprise. We exist, subconsciously, to serve, and therefore, the stars and leaders of industry will never be us. It stings, especially when it comes to food, a domain that has historically been ours.
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