From discrimination and prejudice to unequal pay and limited opportunities, the difficulties women face as chefs, restaurateurs, farmers, and food manufacturers are endless.
Women Chefs & Restaurateurs (WCR) wants to change that. Since its establishment in 1993, WCR has made a name for itself as an invaluable resource for young female chefs and restaurateurs who want to network, learn, and gain mentorship from other women in industry. The organization pushes for things such as equal pay, balance in work life, and the establishment of a support system for females within the workplace.
In preparation for their annual conference—which includes mentorship training, panels from female chefs ranging from Mei Lin to Nyesha Arrington and Mary Sue Milliken, and presentations on topics such as advances in kitchen technology, contracts, and career exit strategies—we caught up with chef and WCR board member Elizabeth Falkner to talk about some of the issues still facing women in the industry.
