you elaborate on how you designed the four-course menu? Was it a collaboration across all the courses or did you each select a course that you wanted to include?
The three of us collaborated on the menu, but Angela and Sally were happy for me to decide on who will be looking after what. Naturally, I asked Angela to do the pasta dish and Sally to do a lovely starter, whilst I took care of the main course and dessert.
Are you able to give us an exclusive reveal on what to expect from the menu?
Absolutely! The starter will be a fresh and seasonal salad followed by a guinea fowl pasta dish. The main course will be centred around warm smoked fish, and to finish the pudding will have flavours of rhubarb, pink peppercorn and lovage.
This event aims to ‘celebrate women chefs’, from your own personal experience - what would you say are the ratios of men to women chefs in the kitchen?
Just 1/10.
Do you feel there are still obstacles in place for women chefs in the kitchen?
There are fewer obstacles than there used to be, and I find the obstacles are often found in people’s mindset rather than in reality. The restaurant scene is slowly changing by chefs like myself, Angela and Sally, as we offer a different mindset.
Why do you think there are so few women entering the industry and have you noticed many women leaving the industry?
The industry is challenging for women for many reasons, including the long hours which makes starting a family very difficult. Without a support network, it can be impossible. I have been lucky that when I had my children I was working for big companies that could be flexible, but I also remained determined in my work and my passion drove me to carry on.
Do you think that there should be separate awards such as ‘Best Female Chef’?
Definitely not. For two decades, I have been hoping to be referred to as a chef by the industry rather than a female chef. It is so old-fashioned!
How can the industry encourage young aspiring female chefs to join the industry, and more importantly, how can we retain them?
The industry must please give these chefs the platform to operate, to show them opportunities and to engage their talent.
Often, the female palate is better and more sensitive than men’s. This is better recognised in the wine world at least, hopefully, things are changing!
What do you think are the main challenges on female chefs in the industry?
Once in the industry, there is no difference in the challenges for men and women. There is no difference in my mind.
This is the third dinner in the Aster Chef Series, following the stellar footsteps of Pierre Koffmann and
Tom Kitchin. Tickets are priced at £60 per person and are for sale through the D&D website.
