March 2018
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KITCHEN<br />
CONFESSIONS<br />
Trendsetting<br />
WHY ARE WOMEN CHEFS --- INSTEAD OF SIMPLY CHEFS --- STILL A THING?<br />
BY LESLIE BILDERBACK<br />
Iwas thumbing through the Los Angeles Times a couple weeks ago when I came across<br />
Jonathan Gold’s article listing the top food trends of <strong>2018</strong>. My heart immediately sank.<br />
The number one trend of the year is women in the kitchen. This is possibly the worst<br />
timing ever. After a 30-year career I get trendy just as I am transitioning out of the job.<br />
But being a chef is like being a parent — you may not be actively participating in the work,<br />
but you still get the title. So I have no qualms about expounding on just how insulted I am<br />
to be called a “trend.”<br />
Calling something a trend is pinpointing a general direction in which change is<br />
happening.<br />
Jeez Louise! It is my understanding that women have literally been cooking for crowds<br />
since the Paleolithic epoch. But I see where you are going with this. Women becoming<br />
famous and important chefs is trending. Except, wait! To illustrate the point, the article<br />
used photos of chefs who have been around as long as I have, like La Brea Bakery’s Nancy<br />
Silverton. You know what else is a trend? These newfangled horseless carriages I keep<br />
44 | ARROYO | 03.18