Gender Equality Behind The Counter Is Still A Long Way Off
TWELVE YEARS AGO, FOLLOWING a short but eye-opening stint in prison, Mary Stallworth needed a new career. Floating around Detroit kitchens as a line cook between gambling binges wasn’t going to cut it anymore. But because the restaurant business was all she knew, Stallworth worked to advance past the line. Half Japanese and half African-American, she found a unique niche as the liaison between the sushi bar and the rest of the kitchen at Chen Chow Brasserie in Birmingham, Michigan. She picked up skills, first making rolls for family meals, then training to help put out large orders. Just as she began to feel she had found her calling in the world of rice, fish, and seaweed, the sushi chef left. And the new hire— a big gun out of Japan—refused to have a woman at his sushi bar. “I had fought so hard to get out of the kitchen,” Stallworth recalls, “but he wouldn’t even look at me.”
Kate Koo, chef and owner of the lauded Zilla Sake in Portland, Oregon, also suspected bias when, multiple times, she responded to ads for a sushi chef, only to arrive and be told that serving and hostessing positions were all that were available. Mariah Kmitta, of Seattle’s Mashiko—one of the nation’s few sushi restaurants committed to serving only sustainable seafood—had the wholehearted support of the restaurant’s head sushi chef, Hajime Soto, but tells of customers who took one look at her and walked out the door. “People wanted an Asian male,” she says.
هذه القصة مأخوذة من طبعة 2018 Volume 3 من Saveur.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة 2018 Volume 3 من Saveur.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
One Good Bottle
Tamara Irish is a natural winemaker. Way natural.
My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
Genever Is the Original Juniper Spirit
Don’t call it a comeback. Or gin
Tending The Bines
Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.
Field Of Dreams
The son of an innovative pea farmer is carrying on his father’s legacy.
Jamaican Jerk Marinade - Fire And Spice
Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island.