In this week’s Wednesday Five: one woman makes ‘Food & Wine’ 2016 best new chef list; executive chefs and the gender gap; women chefs and the lack of equal pay; a chef’s first person narrative on when her male assistant made more money than her; and food star Sara Moulton is still cooking and teaching after her Julia Child days.



One Woman Makes ‘Food & Wine’ 2016 Best New Chefs

In its annual Best New Chefs list, Food & Wine honors eleven groundbreaking and innovative chefs around the country. This year, one woman  out of the eleven made the list. Huge congratulations to Ilana Regan of Elizabeth Restaurant in Chicago! Writing in The Braiser, media critic Beverly Wettenstein questions, “Every year I take issue with the list because so few women are selected for this prestigious, career-making honor. . . Isn’t it time to turn up the heat and address this burning issue about the ‘glace’ ceiling in restaurants and the “Best New Chefs” list?” 

Wettenstein did a count of her own of the past winners of the coveted list. She found:

Less than 16 percent — 44 women of 287 BNC — have been selected since the list was inaugurated in 1988. No woman was chosen in 2003. One lone ranger was selected each year from 2004 to 2007 and from 2009 to 2011, as well as in 2014 and 2016. Two women were designated each year in 2008, 2012 and 2015.

Read more at The Braiser.



Executive Chefs and the Gender Gap


“It seems a woman’s place is not in the kitchen — not professionally, anyway. While more women are pursuing culinary degrees and kitchens have become more welcoming to both sexes, it’s rare in Baltimore and nationwide for women to reach the level of executive chef,” reports Sarah Meehan in The Baltimore Sun. What becomes critical to the success and advancement of chefs on a career path to executive chef is mentorship. Click here to read the article and watch the video at The Baltimore Sun.

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Women Chefs and (the lack of) Equal Pay

A recent study from pay transparency web site Glassdoor reveals that women chefs make 28.3 percent less in base pay than their male colleagues. Writing for Eater, Chris Fuhrmeister unpacks how deeply embedded the lack of pay equity is in the culinary field:

Not only are women making less in the kitchen, they seem to be far less likely to earn prestigious accolades for their work. Out of the 211 semifinalists for the James Beard Foundation’s regional Best Chef awards in 2016, 30 were women — that’s a paltry 14 percent. In the Midwest, all 22 semifinalists were men. The recognition disparity is nothing new. In 2013, Time magazine published a “Gods of Food” issue that was so male dominated, it became known as “Dudes of Food.”


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