Sushi, once a strictly male dominated niche, has become more open to the growth of female kitchen leadership in recent years. While it’s a little more common to see females on the sushi line it is also still, unfortunately, common…
Sushi, once a strictly male dominated niche, has become more open to the growth of female kitchen leadership in recent years. While it’s a little more common to see females on the sushi line it is also still, unfortunately, common…
In 1977, the United Nations recognized March 8 as International Women’s Day to support women’s rights and gender equality. But we know that women and their achievements should be celebrated year round, especially in the workplace. In honor of National…
New year, new role—at least for several major companies. Last year truly highlighted racial and gender injustices, with the public demanding better from businesses. As a result, several companies made promises to do just that. From hiring new diversity officers…
James Beard Award-winning chef Maria Hines is still smiling, even after a year of what felt like “the end.” Her Seattle restaurant Tilth, was the second certified organic restaurant in the country when it debuted. Her small kitchen supported local…
The truth is, we need more diversity in the food industry and it’s time we recognize more people of color. There are countless talented individuals in the food space and of those, there are a number of Black chefs and…
Female-led restaurants Connaught by Hélène Darroze and Core by Clare Smyth were just awarded three Michelin stars during Michelin’s UK and Ireland ceremony. These achievements bring hope to restaurants, to women, and to female chefs who have longed for recognition…
It’s no secret that times are tough for restauranteurs, and female-owned restaurants are far from exempt from the current difficulties facing the foodservice industry. Regarding Her, or RE:Her, a new all-female organization based in Los Angeles, CA, plans to jumpstarts…
Food writer and sommelier Hannah Selinger pens a reflective essay for EATER after reading David Chang’s recent memoir, sharing her own experiences with the explosive chef during her time working at Momofuku. The piece offers the flip side to a…
Forty different female makers, bakers, and chefs found themselves on a curated gift guide from the former Editor in Chief of Food & Wine, Dana Cowin. With gift ideas ranging from frozen falafels to spicy srirachas, Alaskan kelp to Indian-inspired…
A new report released by Queens College and One Fair Wage reveals restaurant employees working through the pandemic are at a higher risk for contacting COVID-19 and becoming victims of sexual harassment. According to the report titled Take off your…
