Not Female Chefs... Just Chefs

On this episode of Chef AF, our host Chef Jim Berman sits down with Chef Mollie Kaufmann of the restaurant Little Pearl in Washington, D.C. to shed some light on the “controversial” topic of being a female leader in what has been a predominantly male-led industry.

“I think there are a lot more female chefs than people realize, and I think there are a lot more female chefs behind male restaurateurs than people may realize,” says Kaufmann.

She goes on to explain that the way traditional kitchens operate does not need to change to accommodate a chef, just because that chef happens to be a woman. The only thing that needs to evolve is the industry's ability to even the playing field. To lead a successful kitchen, there must be mutual respect and a positive work environment. Chef Mollie explains that it hasn’t been an easy journey but that has not stopped her from becoming a lead chef at a highly rated restaurant.

“The end goal is the food and your experience as a guest, and it shouldn’t matter if a man cooked it or a woman cooked it or whomever,” says Kaufmann.

Listen to the podcast above to hear the full conversation with Chef Kaufmann about her journey and her advice on how to grow into a flourishing chef and team leader in today’s industry, regardless of whether you are male or female.

Hosted by:

Jim Berman

JIM BERMAN

Expert Columnist / Show Host


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Female Artisans Discuss: Proper Leadership Being Key To Move Past The #MeToo Movement

Female Artisans Discuss: Proper Leadership Being Key To Move Past The #MeToo Movement
  • The #MeToo movement is making positive changes in the restaurant industry.

  • Women are moving forward in an male-led industry and empowering women and men alike.

    The #MeToo movement has shone a light on the unhealthy culture not unique to, but definitely prevalent in, the restaurant industry. With women making up about 51.8 percent of the industry, there comes a shift in what was once a predominately male led space. Take a listen for an empowering discussion about the future of female artisans making a difference in the restaurant industry.



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Restaurant Nora and the Leading Lady Chef Behind the Concept

Restaurant Nora and the Leading Lady Chef Behind the Concept

By Lisa Comento, Foodable Contributor 

Restaurant Nora opened its doors in 1979 and won America's first certified organic restaurant. Many years later, the concept continues to thrive on the creativity and culinary innovation of chef and owner, Nora Pouillon, along with the support of her two partners, brothers Thomas and Steven Damato who have been with her since day one.

How it All Started and the Chef's Idyllic Childhood on the Farm 

Nora grew up in Austria where her father leased a working farm in the Alps during World War II. She recalls even as a toddler being fascinated by farm life- from watching how the farmer’s wife milked to cows and separated the milk from the cream. Then her grandmother made for the kids to have with strawberries and cake from the fresh whipped cream. It was at this early age, where she started learning from her grandmother about the different parts of a chicken and how to prepare them.

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