In New York City, a culinary hub with over 1,200 sushi restaurants, fewer than five are led by women. Nikki Zheng of Sushi Akira and Morgan Adams of Hōseki, both notable chefs in this landscape, discuss the challenges of being women in a male-dominated field. Despite encountering gender bias, they find empowerment in changing perceptions about female chefs and emphasize the intimate, hands-on nature of sushi making, which allows for a direct impact on their guests and culinary artistry.
"I enjoy how tactile making sushi is. I appreciate how close to the product and the guest I get to feel. It's more intimate than any other job I've had..."
"I have found [my job] comes with some instant judgments, but I have decided to lean on the advantages it has given me. I get to change people's minds rather than disappoint..."
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