A glance at the Grub St. headline got a nod of assent from the Cod:
‘Bon Appétit’ Gives New York’s Women Chefs Short ShriftA glance at the image accompanying the post indicated what I thought was the shortness of the shrift:
For starters, the ladies are wearing a bit more makeup that one would expect, given that the all-black chef's whites suggest they are gearing up for a long night in the kitchen. Nobody wants foundation in their pot-au-feu, and red lipstick on the soup spoon is a no-no. The hair, also, is a bit much, especially the flowing tresses of Allison Vines-Rushing. Blame Bon App's stylists, not the chefs. So, naturally, I assumed the short shrift Grub St. referred to was the insistence on praising female chefs by tarting them up in an unchefly way. They are not wearing those damn Food Net scoopnecks, but it does seem like a different treatment than male chefs would get. So, like, yay Grub St. for speaking out against the relentless objectification of women.
Not so much, actually. In fact, the problem was not women getting short shrift, but New York Women getting short shrift:
Bon Appétit’s Restaurant issue has just hit our desk, and while most of the features are just conduits for recipes.. that only one New York City chef (discounting Dirty Bird To-Go proprietor Allison Vines-Rushing, who is based in New Orleans) is among the six featured in “Women Chefs: The Next Generation.”
Indeed, only 1.5 out of six, or 25%, of these chefs are from New York City. To imagine that 75% of the young female cooking talent in the United States could be located in one of the other 49 states plus Upstate and Long Island is a gross insult to the female chefs of Gotham. What will it take for the media to pay attention to New York City chefs?