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For Anthony Bourdain

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Over the last couple of weeks, Anthony Bourdain has taken to Twitter to question whether or not naming a woman “Best Female Chef” is an insult or not. He wonders, shouldn’t they just be called “Best Chef?” On the one hand, sure, that would be nice if we lived in a world that was totally equal, but unfortunately that’s not the world we live in. So I thought I’d put together this quick post for him to show why I think women do need to be singled out.

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Female chefs are ignored by the press. I don’t know why but, as Eric Ripert points out in Anthony Bourdain’s Twitter feed, 1/3 of his line cooks are women. I know lots of female chefs. If I had to guess, I would put the number around 30 – 40% of people in kitchens are women. But the press pays a disproportionate amount of attention to men. As a result, women get less awards:

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- In six years, 126 James Beard Awards have been given out. 22 of them have gone to women.

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- Since 2000, Food & Wine has recognized 110 of the Best New Chefs in America. Only 16 of them have been women. This year, as in previous years, 1 out of the 10 chefs they recognized was a woman.

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- When Food & Wine announced their People’s Choice Awards, letting readers vote on nominated chefs from across the country, they listed 107 chefs people could vote for. 11 of them were women. In the Great Lakes region, the Southwest, the New York Area, the Gulf Coast, and the Mid-Atlantic they couldn’t find a single woman to nominate.

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- The San Pellegrino World’s 50 Best Restaurants has never had a restaurant owned by a woman in the number one spot. I’m not even sure if there have ever been more than 1 woman at a time in the top ten.

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Maybe women suck. Maybe they’re just not good enough. Or, maybe, the press gives a disproportionate amount of attention to men and so those are the chefs that overworked and deadline-oppressed nomination committees and food writers focus on.

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I think the press have created a vicious cycle where women (who by Eric Ripert’s rough estimate make up about 30% of his kitchen staff, and who make up about 90% of mine) get ignored by the press, and the more they get ignored the more they get left off nomination lists. The less awards they win the more ignored they are. And this has an impact on investors. If I had money to put into a restaurant, I’d go for a male chef because they will get more press, and more award nominations, and that drives business. A female chef simply won’t.

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Just my two cents, put here full of numbers and facts.

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menu


Menu

Snack

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Jalapeno Hush Puppies $6
served with maple butter
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Appetizers

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Mushroom $13
portobello mousse, truffled toast
pear & fennel compote

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Cucumber $12
roasted cucumber hot and sour soup,
black sesame, garlic chili oil, wood ear
mushroom, cucumber jelly

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Tomato $13
tomato cake with smoked feta,
yellow tomato leather, herb puree

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Potato $12
warm potato salad, crispy Japanese
yams, grilled sweet potato, olives,
bitter greens, apples

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Entrees

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Beets $20
salt-roasted beets, thai green curry,
beet gnocchi, whipped coconut galangal cream

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Pepper $18
fennel & pepper tofu,
parsley spaetzle, grilled
yellow pepper broth,
mustard crumbs

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Broccoli $21
smoked broccoli dogs,
broccoli kraut, salt &
vinegar broccoli rabe

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Corn $19
stone ground grits, corn cream,
pickled shiitakes, huitlacoche,
tempura poached egg

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- everything on the menu can be made vegan on request.

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Dessert

Rosemary Eggplant Tiramisu $12
grilled eggplant, rosemary cotton
candy, mascarpone

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Ice Cream Nanaimo Bar$11
sweet pea, mint, chocolate

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Popcorn Pudding$11
salted caramel corn

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Celery Cheesecake Roll$10
celeriac ice cream, peanut filling,

& candied grapes

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- vegan dessert selection changes regularly, please ask your server.

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Our wine list (and other beverages)

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Gift Certificates

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