Help! there is a dearth of top female chefs!

I’ve always wondered why most of the top chefs in the word are men, even though most of the home cooking, throughout the world and history have been done by women. This article in the New York magazine tells you that it is because of a blatant sexism.

Perhaps the author of the article graduated from Women’s Studies programme just a few months ago, and employ a pure gender-feminist style analytical framework - The author knows the answer to the low number of top female chefs already – so she does not stop just because “ the chefs we spoke to were at first reluctant to cite sexism as the reason there aren’t more women among the city’s elite chefs .”. Instead she pushed, cajoled and guided the women until she get desired answers and arrived at a pre-set conclusion “ it became clear that gender bias is still an issue.”

So you round up seven of not-exactly-top-tier chefs in New York restaurants, who, to a various degree, are holding anguish and resentment against their male colleagues who pass them over for whatever reasons, real (not as good as male colleagues) or imagined (I am discriminated against because I am a woman), and spit out their rants against male colleagues and patriarchy in consciousness-raising-group-style interview.

Off course food cooked women is better since;

“It’s more from the heart and more from the soul.” And

“more accessible, it’s easier to understand, it’s friendlier, it’s more comforting, and it doesn’t get bogged down in all these nutty freaking trends. And

“because it’s comfort food or it’s very nurturing."

Wait, is this a feminists-approved line?

Anyway, I think the reason why there is a dearth of top-female chefs is the same for why there are fewer top female politicians or scientists or whoever rose to the highest level in whatever fields, compared to males. Men put extraordinary energy and determination to rise to the top. You cannot just do the same job as every others do and wait for someone to promote you over the others. You have to be better than others and have an edge that differentiates between you and the rest of them.

Feminists have now become too accustomed to the idea of just doing ordinary job and waiting for the government or media to pick up on you and push you to the top of the ladder due to your specific demographic character. That complacency (“I am a woman, and I WORK (as opposed to EXCEL), THEREFORE I need to be promoted) seems to be slowly spreading to the chef world too.

Maybe it is not too long before some feminist organizations would start screaming “discrimination” against women in the restaurant business, call for immediate government action and file a string of multi-million dollar sexual harassment lawsuits. It would be soon followed by Five-year government or industry action plan to affirmative- action women into more top chef posts – only then they could see their number increase. Bottom line; they can never rise to the top on their own merit, they need government / industry backed affirmative-action plan to rise to the top.