It’s Not Easy Being a Woman in the Kitchen
It’s a challenging and often uphill battle for women to succeed in the culinary world. According to the Bureau of Labor Statistics, women make up only 21.6% of chef positions, while the Culinary Institute of America’s enrollment is split evenly between men and women. However, only a small percentage of women go on to become executive chefs or restaurant owners, with less than 7% achieving this milestone as of 2020, according to a report in Forbes.
A Women’s Gastronomy Dinner
Chef-owner Michelle Carpenter and co-owner Hanh Ho decided to hold a women’s gastronomy dinner at Restaurant Beatrice in March to bring awareness to the pioneering women who have shaped the way we eat and dine today. The dinner will feature a six-course tasting menu, with each course inspired by the work of a renowned female chef.
The Menu
The evening will begin with a Ramos gin fizz by Condesa Clasico Gin, followed by silken turnip and potato soup in tribute to Edna Lewis, known as the grand dame of the Southern cooking movement and one of the first Black women to write a cookbook that didn’t obscure her race or gender. Next, a twist on chef Alice Waters and California cuisine will be featured in an endive, grapefruit, and avocado salad. Waters opened what is considered the first farm-to-table restaurant in America, Chez Panisse, and is a champion of the slow food movement.
Wine and Spirits
The dinner will also feature wine and spirits from woman-owned vineyards and distilleries. The Ramos gin fizz will be paired with Condesa Clasico Gin, while the silken turnip and potato soup will be served with a woman-owned wine. The fish cake with citrus beurre blanc will be paired with a woman-owned spirit, and the triple chocolate mousse with Valrhona chocolate will be served with a wine from a woman-owned vineyard.
Pioneering Women in the Kitchen
For Ho, the research process for the dinner was a journey of discovery. "As I was researching women chefs, every one of their accomplishments ended up being pioneering or game-changing," she says. "Women have been figures in food and drink throughout history, but much of their involvement being written out or hidden means there aren’t as many legendary figures of yore to look up to — that is, it feels like much of the history of game-changing women is recent, even if it’s not. The innovation isn’t happening now, but the documentation [of women] is happening now," she adds.
The Women’s Gastronomy Dinner
Restaurant Beatrice’s women’s gastronomy dinner will be held on March 20, with various seating times available now on OpenTable. The dinner costs $150 per person. For more information, visit the restaurant’s website or call (555) 555-5555.
Frequently Asked Questions
Q: What is the theme of the dinner?
A: The theme of the dinner is a celebration of pioneering women in the kitchen, with each course inspired by the work of a renowned female chef.
Q: Who will be featured in the dinner?
A: The dinner will feature dishes created and popularized by chefs such as Julia Child, Edna Lewis, Alice Waters, Leah Chase, and Nina Métayer, among others.
Q: Will there be wine and spirits available?
A: Yes, the dinner will feature wine and spirits from woman-owned vineyards and distilleries.
Q: How much does the dinner cost?
A: The dinner costs $150 per person.
Q: How can I reserve a seat?
A: Seating times are available now on OpenTable, and reservations can be made by visiting the restaurant’s website or by calling (555) 555-5555.
