New York's Female Chefs On Sexism In The Kitchen

03/28/2008 02:45 am ET | Updated Nov 17, 2011
  • New York Magazine

We live in a golden age of chefs. Between your Batalis and Bouluds, your Vongerichtens and Riperts, your Masas and Morimotos, New York is bubbling over with cooking legends who not only practice world-class gastronomy but also manage to turn themselves into global gajillion-dollar megabrands. So here's a question: Where are all the women? Despite the fact that women make up the vast majority of home cooks, and despite four-plus decades of modern feminism, women still run just a small percentage of top kitchens in New York and elsewhere. Never mind the Rachael Rays and Nigella Lawsons of the world. They're TV personalities, not chefs. They don't turn out hundreds of meals a night on a hot, high-stress line at one of the country's most esteemed and critically scrutinized restaurants. To explore why so few women reign over the city's leading culinary temples, we talked to seven prominent exceptions: April Bloomfield (The Spotted Pig), Rebecca Charles (Pearl Oyster Bar), Alex Guarnaschelli (Butter), Sara Jenkins (formerly of 50 Carmine), Anita Lo (Annisa), Jody Williams (Morandi), and Patricia Yeo (formerly of Monkey Bar and Sapa).

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