This post is part of Blog for International Women’s Day put on by Gender Across Borders. A list of all the participants is available here: International Women’s Day Bloggers Directory
Apparently the world has lost track of its great women chefs. At least, that is my interpretation of the incessant stream of articles with titles like Missing: Great Women Chefs in New York, Where have all the women chefs gone? and oh so many similar articles.
Lots of people are helping in the search for the missing female chefs, too. Seattle Tall Poppy is looking for them. Regina Schrambling found some toiling away in kitchens of ethnic restaurants. Gastronomista finds some of the elusive creatures at the Bocuse d’Or competition in Where the Great Women Chefs Are,
In Why Are There No Great Women Chefs?, whose name echoes Linda Nochlin’s "Why Are There No Great Women Artists?" Charlotte Druckman examines not just the search, but the question itself. You really should grab the PDF of that article and give it a read next time you put your feet up for a few minutes.
While searching for the women chefs, one often hears that women do pastry, while men do savory, and there does seem to be some truth to this. It is also true that pastry chefs seem to get much less fame and fortune than savory chefs, but is this related to the higher proportion of women in the sweet kitchen? Maybe. Then again, maybe not.