GirlsWithKnives, Reading List
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What We’re Reading This Week: #GirlsWithKnives Edition

National Women’s History Month is in full swing, so we’re celebrating with an all-female themed reading list. From combating sexism in the restaurant industry to California’s premier sea urchin diver, this girl-power selection is full of feel-good’s and hell yeah’s.

+NPR went behind the scenes at Cannon Green, the Charleston restaurant with an 80% female staff.

+The #MeToo movement has swept society like wildfire. In Sweden, women of the culinary world have started their own version.

+Moneyish spoke with three renowned female chefs (Dominique Crenn, Ana Ros, and Claudia Canessa) about how to combat sexism in the restaurant industry.

+Stephanie Mutz is culinary celebrity…but she’s not a chef or restaurateur. She’s California’s only female sea urchin diver.

+Michelin awarded stars to 57 new French restaurants this year. Only two of them have female chefs.

“I was really shocked and angry because it’s been years that we don’t understand why, in the 50 new stars, there are no or very few women,” said Vérane Frédiani, a filmmaker who made a documentary about the search for female chefs around the world.

Ms. Frédiani sent up a post on Twitter with the hashtag #MichelinToo, inspired by the #MeToo movement. Her aim was not so much to denounce sexual abuse in restaurant kitchens — though there is plenty of that — but to shame the sacred guide for what she considers its abiding contempt toward women.

+Grubhub has launched RestaurantHER, a user-generated map of female-led restaurants in the US. To encourage people to patronize these establishments, they’re pledging a donation of up to $100k to the Women Chefs and Restaurateurs. 

+OpenTable CEO Christa Quarles weighs in on how the restaurant industry can fix itself.

Professional kitchen cultures will likely change more quickly if we can empower more women to enter and stay in an industry that remains dominated by men at all levels, especially in the decision-making roles of executive chef, manager, and owner. “Anytime you have more women somewhere, it creates a different environment,” Chef Traci Des Jardins told us a few days before the Open Conversations event. “The more women you have, the less it becomes a locker room.” It is true in Silicon Valley, and it was true on Wall Street. It’s true in restaurants.

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