#female chef

[womantoday]

Latoya Shauntay Snell (ultrarunner, triathlete, powerlifter, chef, writer)

[stoovrs]

million dollar character design idea: chef hat shirt

i call her magnolia. she’s a TV chef

[surprisinglyferaltroll]

[what-marsha-eats]

From the FB pg Vintage Recipes

1967

Joyce Chen was credited with popularizing northern-style Chinese cuisine in the United States, coining the name "Peking Raviolis" for potstickers. Chef Chen was also credited with inventing and holding a design patent for a flat bottom wok with handle (also known as a stir fry pan), and developing the first line of bottled Chinese stir fry sauces for the US market.

[mymelodyoftheheart]

A Portrait Of A Woman Chef In The Kitchen Where She Cooks That I Created. I Hope You Enjoy My Art. 👩‍🍳

[supercorpandbeyond]

I NEED HELP LOOKING FOR A QUOTE. (For my crush) it’s from a cooking show or something.

I remember it was a female chef who said something about someones “best” changes. And not everyone’s best is the same.

Please help me find it!!

[oberlincollegelibraries]

Sunday Edition: Women and Food

The theme of this weeks’ Sunday Edition is women and food. On display in Mudd Center we are showcasing historical analyses, stories and essays on women’s relationship to food throughout history, cultures, economies and societies. If you are interested in how feminist scholars have approached studying food, read From Betty Crocker to Feminist Food Studies by Arlene Voski Avakian and Barbara Haber. Alternatively, the cookbooks that women have written reveal much about women’s relationship to cuisine and culinary history, read more about this in Eat My Words by Janet Theophano. Can She Bake a Cherry Pie? by Mary Drake McFeely traces the gendered responsibility of women’s mastery in the kitchen throughout the twentieth century. If you are interested in women chefs’ experiences in the often male-dominated world of industrial kitchens check out Taking the Heat by Deborah A. Harris and Patti Giuffre. On display we also have Eat, Live, Love, Die, an anthology of essays by American food writer Betty Fussell who provides an enriching combination of food history, memoir and writings on popular culture.  If you are interested in reading more works by women chefs, Alice Waters’ memoir Coming to My Senses: the Making of a Counterculture Cook details the path that ultimately led her to open her restaurant, Chez Panisse. Finally, this Sunday Edition would not be complete without a piece on the culinary expert, Julia Child. Her biography, Dearie: the Remarkable Life of Julia Child by Bob Spitz is on display. Happy reading! 

[chickadeewild]

Christina Tosi is a magical unicorn of a person. She’s the founder and owner of Momofuku Milk Bar and the pastry genius behind sugary treats like birthday cake truffles and cereal milk soft serve. She hustled her way through the food industry for 10 years until she was hired by David Chang, owner of Momofuku. She now spreads the nostalgic magic of her whimsical and wonderful pastries as her own boss at Milk Bar. 

She’s the only female pastry chef (out of 4 total) featured in the new series Chef’s Table Pastry. Her spirit and her creativity are awe-inspiring, and it was wonderful to learn about the way she thinks about dessert. After watching her episode I am smiling so hard and want her to be my friend. Also, I kinda have a craving for something sweet.