Food & Drink · News

The Wednesday Five: Women and the World of Chefs

4.

Chef’s First Person Narrative: My Male Assistant Made More Money Than Me

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While the studies reveal how deeply entrenched the pay gap is between men and women in the culinary field, the first person narratives of what many women experience as they work their way through the food industry are even more heartbreaking. Sharing her story with Refinery29, chef Annie Taylor who started her career at 19, talks about the culture of wage inequality.

During my years in the industry, I witnessed women and minorities who had been in the industry for a decade making $3 to $4 less per hour than white male coworkers who had just been hired to do the exact same job. It didn’t get any better when I moved into a managerial role. Men I worked with — including those with much less experience — were making several dollars more an hour than I was. When I was promoted to head pastry chef, I discovered a man hired to assist me made more than I did.

And as she so poignantly points out, this issue is more than one about gender, it’s impacts our economy in general. “As a result, hardworking people bring home less and ultimately put less back into the economy,” says Taylor. “It also means businesses lose talent and experience every year.”

Read more at Refinery29.com.

RELATED: Gender Equality Will Add Trillions to U.S. Economy

 

5.

Sara Moulton, still Cooking and Teaching

As we lament the absence of women chefs in the lists and at the executive chef levels, we can also still celebrate the kick-ass women who are, despite the challenges, continuing to break ground in the filed. One such chef is Sara Moulton, who for years worked Julia Child before becoming a food star and cookbook author.

Read more about Moulton’s career at The Washington Post.

RELATED: Molly Fisk: Home-Made Cookbook

 

 

 

 

 

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