editor at Allbusiness.com recently forwarded me an article from The New York
Magazine, entitled A Women’s Place? The piece referenced the fact that there
are very few women running top New York Kitchens. Seven female exceptions to
this rule were then interviewed and asked what they thought the reasons might
be for the disparity.
reading the article it occurred to me that maybe I am in dire need of a sex
change. Don’t get me wrong I am about as manly as you can get. I have back
packed around several continents. For decades I played full court basketball on
the toughest outdoor courts in
I have tattoos. I know how to fight and shoot a gun. More importantly, I can
cook faster, harder and hotter than most people I know.
on the other hand because I have been married several times and I have four
lovely daughters, I also understand what it means to change a diaper, wipe a
tear, chase ladybugs in the backyard until the sun goes down and honor the
emotional needs of my loved ones.
article seemed to focus on why women chefs in
financial backing for restaurant ventures that men do. After living with a gaggle of women for most
of my adult life I can easily give you the answer. I believe it is because
women have a much better sense of priorities than many men do. Men are
genetically predisposed towards being the hunter gatherers and because there
aren’t any buffalo to kill in
the next best thing is to focus on making money. Women on the other hand tend
to be more focused on nurturing the world immediately in front of them before
moving on to the next venture.
is, if it were not for the women in my life teaching me how to live, love and
honor the immediate world around me, I might be a rich but very lonely chef, sitting
alone in my mansion waiting for my estranged children to call.
have worked with many female chefs over the years and just like men there have
been some that were not going to cut it in the food business. But it was not
because of they were women, it was sheer talent and stamina that made the
difference. On average the women I have worked with have in many ways been much
better chefs than men. First of all, these women had to struggle much harder to
climb the ranks; consequently their skills levels are often superior. In
addition, these talented women all seem to have the ability to focus on the
fine details of what it takes to run a kitchen, including the awareness of
their team member’s specific human needs, thus making the crew much more
the article chooses the power, fame and money issue as the barometer of what it
means to be a successful chef. In this new age of chef stardom there is money
to be made by marketing chefs and their personalities. Because of this a very
small percent of this countries cooks are laughing all the way to the bank. On
the other hand just because some guy has a TV show and thirty two restaurants
scattered across the globe, this does not mean he is a good chef. If you were
to eat at all thirty two restaurants you just might find that at least twenty
eight of them are mediocre at best.