Another notable issue in this Quickfire was that of gender. Casey touched upon it when she entered the Le Cirque kitchen and I have to add my point of view. Many years ago, upon graduating from culinary school, I was sent out into the world of New York restaurants and decided my first stop would be Le Cirque, in its previous location at the New York Palace Hotel. I was just an apprentice and was initially assigned to the hot appetizer, pasta, and risotto station. Although I learned an enormous amount, I was the only female in a kitchen consisting of well over 40 people, from dishwashers to sauciers. It was a very difficult place to work. Along with the obvious physical stresses that any kitchen imposes, there was an undercurrent that made me feel as if I had to prove myself just a little more than everyone else because I was a girl.
Could I have imagined it? I used to think so. But now I know Casey noticed it too. It appears as though not much has changed since I was there, judging from her experience. And do not think I believe this is by any means an anomaly. It pains me to think that even in 2007, most top kitchens in the country are still heavily male dominated.
As Peachpie pointed out in the comment section of my previous post, (thank you for the tip, dahling), here is Robert M.'s answer.Talk about making a mountain out of a mole hill!
Why the constant feminist rants? It's really getting tired and annoying. The simple fact is, being a chef or a line cook in a top restaurant is physically, mentally, and emotionally demanding and brutal and men, by simple luck of nature, are IN GENERAL (NOT ALWAYS) better suited to the task.
I especially don't understand how someone like you, who's been fortunate enough to work in some of the greatest kitchens, can implicity accuse the entire industry of being sexist and misogynistic. To me it's a copout and an excuse. If you want to continue to use this forum as an outlet of your own personal agenda, you better back it up.