Making the kitchen a woman’s place
Restaurants are notorious for being male-dominated testosterone factories. How an enabling environment can bridge the gender gap
Consider the culinary scenario in India today. Opening value-for-money, concept restaurants is now the norm, not the exception. There’s a refreshing new focus on Indian food, and local sustainable eateries are gaining momentum. Pay scales in restaurants and hotels are also far better than they were even a decade ago. In short, there has never been a better time to be a chef in this country. Well, a male chef at least.