Word: chefs
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Dates: during 1980-1989
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More and more women are bucking the old stereotype that they are not strong enough or creative enough to wear the chef's toque and lead a kitchen staff...
...chefs. Women are cooks. Or at least that was once the conventional view. No longer. Now, whether in their own restaurants or as employees, women across the U.S. have earned their toques as chefs: the leaders of kitchen staffs, not merely cooks who work at their own stations. To suggest a woman as chef even ten years ago would have prompted laughter. Women, went the old calumny, are not creative enough to be chefs. And anyway, how could they lift those hot 60-qt. stockpots? "Very carefully," says Joan Woodhull, 20, a recent graduate of the Culinary Institute of America...
Slowly and after considerable struggle, this band of feisty and talented women, mostly in the U.S. but also in France and England, have wrested for themselves the full title of chef. To be sure, female cooks in restaurants have a long and honored history. They were the keepers of the flame who always produced traditional dishes without deviation, both in American mom-and-pop eateries and especially in France, where the cuisine de femme (woman's cooking) was celebrated by Escoffier...
...culinary colleges, where students pay as much as $19,000 for intense two-year courses, working in school-owned restaurants is required for graduation. Students may be taught everything from the psychology of hiring waiters to how to fold napkins or operate credit-card machines. But any would-be chef faces the final test preparing and serving food. The New England Culinary Institute in Montpelier, Vt., has set up one of its restaurants, Tubbs, in a remodeled jail. Says co-founder John Dranow: "We've been influenced by the medical-school model. Students learn better by doing than by watching...
According to police, the alleged assailant is also a chef at the restaurant but Sunday...