A Woman's Place is in the Kitchen: The Evolution of Women Professional Chefs

Startlingly honest, informative, and provocative, this work represents the most comprehensive survey of today's women professional chefs. Over 7,000 women in the food industry across the U.S. responded to Ann Cooper's call. Combined with her tenacious research, hundreds of personal interviews, and over 20 years of professional experience, Cooper has unified the voices of these women to deliver the most informative and inspirational book on the subject. B&W photos Pub: 10/97.

This excellent book by the executive chef at the Putney Inn in Putney, Vermont, examines the role of women in the male-dominated professional kitchen. Surveying 500 women chefs, Cooper covers the reasons they became chefs, sacrifices made, challenges faced, mentoring, goals, success, and the future of women in the culinary world. She also relates culinary history, defines positions, discusses training, and gives information on owning a restaurant?some of which can be found in other sources such as Andrew Dornburg's Becoming a Chef (LJ 8/95). Cooper's well-researched book includes her survey questions, short biographies of women chefs, and descriptions of professional organizations. Inspirational, fascinating reading for anyone?female or male?considering a culinary career, this may also interest women's studies scholars. Highly recommended for career and cookery collections. [See also Beverly Russell's Women of Taste: Recipes and Profiles of Famous Women Chefs, reviewed below.?Ed.]?Bonnie Poquette, Appleton P.L., Wis.
-?Bonnie Poquette, Appleton P.L., Wis.
Copyright 1997 Reed Business Information, Inc.