A Pinch of Equality, A Dash of Respect: The BeyondCuisine's Quest for Gender Balance

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"A Pinch of Equality, A Dash of Respect: The BeyondCuisine Initiative's Quest for Gender Balance" Stirring the Pot: BeyondCuisine's attempt at a recipe for change in the culinary gender mix by Frank M. Pfaller | Founder President of HoteliersGuild and CHC-CoutureHospitalityConcept

Ah, the culinary world – a realm where creativity and passion flow as freely as a well-aged Bordeaux, yet where gender bias and harassment stubbornly cling like burnt caramel on a saucepan. An illustrious Food Rating Guide, with its grand total of seven Cheffes basking in its highest accolades worldwide, seems to have missed the memo that it's no longer a BoysClub. And then there’s the New York Times, casting its spotlight on the fraternityover-equality trend that's as fashionable in kitchens as clogs and chef hats, painting a not-so-appetising picture of the challenges women and members of the LGBT community face. Or, for those who prefer their critique with a side of academia rather than bitterness, take a gander at the Harvard Business Review's perspective. And for a truly eye-opening experience, delve into the revelations of Italian star cheffe, Viviana Varese titled "Too southern Italian, too fat, too lesbian"... if you dare. Oh, but it gets better: the culinary domain, hailed as the ultimate gauntlet for women, courtesy of Maria Canabal's of ParabereForum insights, doubles as a paradoxical universe where cooking at home is as feminine as lace aprons, yet professional kitchens are bastions of masculinity. Because, of course, nothing says "manly" like following recipes passed down by the very women these chefs idolise - only to insist on a "no girls allowed" clubhouse the moment they step into a professional setting.


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