We have to keep both sides on the line

Here’s a great read from a chef: Where Are All the Women Chefs? | The Feed

The loving, nurturing side of the trade, the instinctive side—and, I would say, the feminine side—is being forgotten.

Here in Minneapolis a few months ago the Mpls St Paul magazine ran a front page article about the 12 best restaurants in the state and the chefs who run them.

Except all of them were male:

The Best Restaurants
Mpls St. Paul Magazine cover

Obviously, people were not happy. It even brought about a non-apology from the magazine. And these are just the top results from a cursory search.

For cooking to retain its soul, we need both men and women to be in the kitchen. And wh

On cooking

Baking is science, but cooking is like sex.

What worked one time might not get you where you want it the next time. You use your experience to adjust, tweak & finesse. When you get it right you just know.

Sometimes you need things to be hot, hard and fast, sometimes you need it gentle and slow and easy.

It takes a lot of passion, and dedication, and patience.

When people like what you do, they tend to moan, and say "oh my god" a lot, and their eyes roll back in their heads. (that’s the best!)

All the comments in this thread are golden.

Via Things you have to explain to people who haven't worked in kitchens : KitchenConfidential.

What Can Men Do?

If you’re reading this, there’s about an 80% chance that you’re a man. So after you give me the secret man club handshake, let’s talk about what we men can do, right now, today, to make programming a more welcoming profession for women.


Also applies to the service industry, particularly in the kitchen. I’m not the only one who thinks this way (there are too many places you can find that. If you work in the service industry, you’ll know where to look.)