There has been a flurry of debate in recent years over the attention given to women chefs and restaurateurs -- from Food & Wine's women issue to Time's noticeably non-female "Gods of Food" article to the empowering Cherry Bombe -- but there is no monolith of opinions on the topic.
The proof is in the pudding this year. Women chefs cracked the glass ceiling repeatedly to achieve record "first female" milestones in culinary history, magazines, James Beard Awards, the White House and Michelin guides.
During this process I was sure I was being gender-sensitive, trying to focus public attention to issues that the media too often overlooks, and that the food business is frequently too busy and unconcerned to tackle. Little did I know what I was getting into!
I know a few girls who enjoy cooking, and even more who like to bake. But there is also a subset who can't even boast the grill skills some regular guys have in spades. I know these girls well, because I used to be one.