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When women redefine the rules of cooking
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Every year, International Women’s Day on 8 March highlights the place of women in different sectors, including gastronomy.
Their careers reflect a diversification of the sector and new approaches in the kitchen and in the management of establishments.
Growing recognition of female chefs
More female chefs with Michelin stars are gaining recognition in the world of haute cuisine. In France, Anne-Sophie Pic is currently the only woman to hold three Michelin stars. Hélène Darroze, also a Michelin-starred chef, has made a name for herself in France and the United Kingdom with several establishments. In Spain, Elena Arzak has taken over the family restaurant from her father and continues to produce cuisine that is both creative and rooted in tradition. Dominique Crenn, the first woman to win three stars in the United States, is one of the influential figures in the sector. Other names, such as Assaf Granit, Amandine Chaignot and Stéphanie Le Quellec, are also contributing to this development, with diverse approaches and a growing presence in the gastronomic media.
Entrepreneurs and professionals who are renewing the sector
Beyond haute cuisine, women are getting involved in a variety of culinary projects. Alessandra Montagne promotes responsible cooking, emphasising local products and collaborating with committed producers. Manon Fleury is developing an approach focused on plant-based food and short supply chains. Nina Métayer has opted for a 100% online pastry shop model, adapting her know-how to new consumer habits. Kelly Rangama, with her restaurant in Réunion, promotes a cuisine that combines tradition and modernity. Nadia Sammut, chef and entrepreneur, develops gluten-free and inclusive cuisine. These careers bear witness to a diversification of economic models and gastronomic offerings.
Increasing visibility and prospects for development
The increase in the number of female chefs with Michelin stars and the emergence of new models are evidence of developments in the world of gastronomy. More and more women are also food critics, authors or trainers, thus participating in the transmission and evolution of the sector.
Through their initiatives and their work, these gastronomy professionals contribute to enriching the culinary offering and diversifying approaches.
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Credit image: jay-wennington – Unsplash
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