The TMRW Project | Dan Doherty | Women in hospitality

Chefs of Tomorrow, created by Duck & Waffle executive chef Dan Doherty, and writer Anna Sulan Masing, is launching its first salon for those in the hospitality industry to come and join in discussions under its new name of 'The TMRW Project'.

This is a big new step, since when we first interviewed Dan about the project last year, they were just focusing on young chefs and opportunities for these up and coming chefs to showcase their talent.

“We realised there are some interesting topics that people really want to know more about," explained Dan. "So we are hosting these salons to enable people to connect, learn from each other and hopefully create a forum that people can benefit from.” The first salon aims to explore the current British culinary world - reflect on where we’ve come from, and to think about the future and how the hospitality world will continue to grow and develop, with a look at how women are part of that. It will be held at the Drapers Arms on Monday, May 9 in collaboration with head

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chef Gina Hopkins with a panel discussion on the topic ‘Are we at tipping point?’

This panel will consist of journalists Lisa Markwell and Karen Barns, chef Sam Williams of Café Murano, restaurant manager Grace Welch of Spring Restaurant and chef Scarlett Dixon as chair. Part of the evening will be a place for women in the hospitality industry to get together to discuss the unique pressures of this industry, and how that may affect them, the way they work, plan their careers and develop their skills.

>>> Read: 10 minutes with: Dan Doherty

The TMRW project decided they needed women networks such as this after ELLE’s editor-in-chief Robbie Mayers said that “we need as many ‘women in’ gatherings that we can dream up” until there are more in senior positions. This has been backed by Ava DuVernay, film director, who said that “fortifying one another and being food and fuel and fire for one another” is one way to approach problems women have in many industries.

By Kellie Wyatt

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