WALKING into a bustling kitchen is like stepping onto the battlefield.
The clattering of pots and pans, the sharp cry of orders, and the unmistakable smell of good food all swirl together in a uniquely electric atmosphere.
As a female chef, I have spent countless hours navigating this male-dominated environment, and while it has been a monumental challenge, it has also been a wildly gratifying journey.
This article delves into my experiences, offers advice for aspiring female chefs, and shares some of my favourite recipes to demonstrate that a woman’s touch can create culinary magic.
Finding your place
From the outset, I knew the road ahead would be rocky. The culinary world can often resemble that of a fraternity, where late nights and rough banter reign supreme.
However, the first lesson I learned was to find my place confidently. It is essential to be assertive while maintaining respect for my colleagues. Understanding that expertise outweighs gender is vital; once you earn your stripes, your tenacity speaks for itself.
Building a support network As I ascended my culinary career, I quickly realised the importance of having a support network. Whether through mentors or fellow female chefs, building relationships with supportive individuals can fortify your confidence in a challenging environment.
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I have been fortunate enough to have both mentors and peers, who provided invaluable guidance, shared experiences, and bolstered my resolve on tough days.
My go-to recipe: Herb-crusted salmon
When I need a pick-me-up during particularly chaotic shifts, I whip up this herb-crusted salmon.
It is not only quick and delicious but also a comforting reminder of good flavour profiles.
Ingredients
2 salmon fillets
1 cup fresh breadcrumbs
2 tablespoons Dijon mustard
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
Zest of 1 lemon
Salt and pepper, to taste
Olive oil
Instruction
Preheat your oven to 200°C (400°F).
In a bowl, combine the breadcrumbs, parsley, dill, lemon zest, salt, and pepper.
Place the salmon fillets on a baking tray lined with parchment paper. Brush each fillet with Dijon mustard.
Press the breadcrumb mixture onto the mustard- coated salmon to form a crust.
Drizzle with olive oil and bake for about 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
Serve with a side of seasonal vegetables or a fresh
salad.
The power of perseverance
Perseverance is key in any career, but especially in the culinary world, where doubt can sometimes cloud your passion.
I remember nights when I felt invisible among the predominantly male brigade, struggling to make my voice heard.
It was during these times that I leaned on my love for cooking — focusing on why I started in this field. Embracing my culinary creativity allowed me to showcase my strengths, proving that diversity in the kitchen can lead to remarkable results.
Embracing failures
In a fast-paced environment, mistakes are inevitable. Instead of letting failures deter me, I learned to embrace them as opportunities for growth.
The first time I forgot to set a timer for a delicate soufflé, I felt crushed. But the lesson it taught me about timing and precision was invaluable.
Acknowledge your missteps, learn from them, and move forward with resilience.
Creamy mushroom risotto
One dish that always seems to lift spirits in the kitchen is a creamy mushroom risotto.
Not only does it require patience, which is a virtue in any kitchen, but it also embodies warmth and comfort.
Ingredients
1 cup Arborio rice
4 cups vegetable or chicken stock
1 cup white wine
1 cup mushrooms, sliced (button, cremini, or a mix)
1 small onion, finely chopped
2 cloves garlic, minced
¼ cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
Fresh parsley, for garnish
Instructions
Heat the stock in a saucepan, keeping it warm but not boiling.
In a separate large saucepan, heat the olive oil and 1
tablespoon of butter. Sauté the onions until translucent, then add the garlic and mushrooms. Cook until the mushrooms release their juices and become golden.
Stir in the Arborio rice, cooking for 1-2 minutes until the rice is slightly translucent.
Pour in the white wine, stirring until absorbed. Once absorbed, begin adding stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
Continue this process for 18-20 minutes or until the rice is al dente and creamy. Stir in the Parmesan and remaining butter.
Garnish with fresh parsley before serving.
Staying true to yourself
In an industry rife with stereotypes and expectations, it is crucial to stay true to your culinary identity. Find your
niche, whether it is a particular cuisine, cooking style, or presentation technique, and cultivate it.
As a female chef, I strive to incorporate my heritage and experiences into my dishes, creating a personal touch that resonates with any one who eats my food.
Empowering the next generation
As I have advanced in my career, I have taken on the responsibility of empowering aspiring female chefs.
One vital piece of advice I offer is to explore internships and stages in diverse kitchens. Exposure to various cooking styles and leadership approaches can provide invaluable experience.
Furthermore, never underestimate the importance of networking. Attend culinary workshops, food festivals, and seminars to build connections within the industry.
The future of female chefs
The culinary world is slowly evolving, but there remains a long way to go. As we continue to break down barriers and reshape the perception of female chefs, our presence will only enhance the vibrant culinary tapestry of the world.
Embrace your passion, believe in your skills, and most importantly, never shy away from your unique voice in the kitchen. With every dish created, we draw closer to flipping the script — one plate at a time.
Muzamhindo is a young chef with seven years’ experience in a professional kitchen and has enjoyed the concept of food since the tender age of two. She studied at the South African Chefs Academy in Cape Town and the Culinary Arts Academy in Zimbabwe to become a level three advanced chef. Her specialties range from indigenous ingredients to fine dining, gourmet food, food health and safety and food research and development. — [email protected].
