Women built, and still shape, our culinary culture every day

"For generations, cooking has been predominantly a women's realm, and the knowledge and wisdom that sustained humanity has been passed through the female line. So the culinary world is one of the few in the professional sphere where women have an edge."

"The people who champion the best and most delicious food, the people who expand the conversation around food, are very often women. Our restaurant, Honey & Co, is and always has been a matriarchy—most of our management team are women."

"We look at countless others who innovate and stretch what food can be and do: Georgina Hayden updating traditional Greek recipes, Thomasina Miers changing the face of school canteens, Sally Abe calling out sexism in professional kitchens, Asma Khan giving value to domestic traditions."

International Women's Day celebrations often feel superficial, ending after March 8th. However, the food industry presents a different reality. Cooking has traditionally been a female-dominated realm where knowledge and wisdom passed through generations of women. Contemporary female chefs and food professionals—including Claudia Roden, Madhur Jaffrey, Elizabeth David, Thomasina Miers, Sally Abe, and Asma Khan—continue innovating while honoring culinary traditions. These women expand food conversations and champion excellence. Successful food establishments like Honey & Co demonstrate that female-led management teams, naturally occupying leadership roles in kitchens and front-of-house operations, contribute significantly to organizational success and longevity.

Read at www.theguardian.com