Sizzling Success: Knocking Patriarchy Off the Platter -4

AND FINALLY....

Blog 4- 03/05/24

Wrestling with tenuous project deadlines, we were caught up in an uncertain situation because of the hotel management's wavering response regarding the female chefs' interview. Despite the assurances of an interview by HR, we were met with silence. Faced with urgency, we barely managed to navigate through the bureaucratic settings and finally entered the interview venue. 

The air-conditioning in the room gave us some respite from the scorching sun outside, which was quite in  contrast to our inner selves which were puzzled with the further proceedings of the interview.daunted with an hour long wait,we were finally greeted with the chef. The white attire resonated with her serene presence. We could not resist ourselves for a final shot and thus began the interview with the trailblazing woman in the sphere.

With an objective of tasting the flavors of her determining and captivating journey,we proceeded by asking the formal questionnaire

How did your journey in the culinary world begin?

"I decided to pursue a career as a chef back in ninth grade, despite facing skepticism from my family and society. With my willingness,passion and determination, I managed to pursue a bachelor's degree from Vibrant City Institute* and later decided to further my education with a master's degree, a decision I believe was one of the best I've made. My experience includes working with renowned establishments like Chain 2* and Chain 3*."

How do you perceive the notion of male dominance in the culinary industry?

"I view it as a matter of perception rather than reality. In my experience, being a woman in the culinary world has its advantages. I've found that my ideas are often encouraged over those of my male counterparts. While stereotypes exist, I've been fortunate to have mentors who have pushed me to break through barriers and succeed."

What is your perspective on the relationship between culinary artistry and femininity?

"The kitchen is not solely a space for women. Many workplaces, including kitchens, have women in leadership roles, including executive chefs. It's all about how we approach and navigate the industry. In my household, cooking was always a mutual activity, shared among family members regardless of gender."

Can you share examples of how Chain 1* promotes a safe space for women in the culinary industry?

"Chain 1* sets a remarkable example by having the entire property run by women. This not only breaks stereotypes but also showcases the capabilities of women in leadership roles. I've had the privilege of working with mentors, both male and female, who have supported and pushed me to excel."

Why do you think there's a perception that there are no great female chefs?

"I believe this perception stems from a misunderstanding of the differences between men and women in the culinary world.Of course nature has created men and women with different abilities. Instead of seeing it as a challenge, we should view it as an advantage. Combining practical and creative approaches, regardless of gender, yields the best outcomes. The taste of food reflects emotions, which have nothing to do with gender."

What has been your experience with stereotypes in the culinary sector?

"I've encountered stereotypes such as cooking being perceived as 'just a job' or being told I would be better suited for other professions. However, within hotel chains like Marriott, I've been treated equally and have never faced discrimination. It's essential to challenge these stereotypes and advocate for the recognition of culinary artistry."

What message do you have for women aspiring to thrive in the culinary industry?

"To aspiring women chefs, I say, do not be deterred by societal expectations or stereotypes. Your journey may have challenges, but consistency and perseverance are key. Surround yourself with mentors and role models, and never give up on your passion. The industry is evolving, and your contributions are invaluable."

Do you believe government intervention is necessary to make the culinary industry more conducive to women?

While there have been strides in breaking gender barriers, government support can certainly help create a more supportive environment for women in the culinary sector. Programs aimed at education and empowerment, especially post-COVID, can provide opportunities for aspiring chefs to pursue their dreams."

It was quite surprising to hear optimistic views from a woman in the culinary space. We went with a lot of assumptions in our mind (which we were not supposed to) and the views of the chef were quite contradictory to our assumptions. The interview also made us change our perspectives about the gendered nature of the culinary space. The so-called exclusively female space can be all inclusive only with a shift in perceptions ? Maybe it is true.