I'm a female pastry chef at a top hotel/resort and I and my fellow dough 'ho's in the bakeshop have been dealing with a fair amount of disrespect and sexism from the rest of the kitchen. What have been your personal experiences with being a successful female in what is still generally considered a "man's world" and how have you overcome them?
Also, what are your thoughts on the annoyingly frequent trend of outsourcing desserts in many restaurants ranging from the casual chains to the upscale fine dining? I may create a massive flour bomb if I see another chocolate lava cake on a dessert menu.
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I'm a female pastry chef at a top hotel/resort and I and my fellow dough 'ho's in the bakeshop have been dealing with a fair amount of disrespect and sexism from the rest of the kitchen. What have been your personal experiences with being a successful female in what is still generally considered a "man's world" and how have you overcome them?
Also, what are your thoughts on the annoyingly frequent trend of outsourcing desserts in many restaurants ranging from the casual chains to the upscale fine dining? I may create a massive flour bomb if I see another chocolate lava cake on a dessert menu.
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