Published December 28, 2015
Anyone who’s ever worked in a kitchen knows that there is a serious gender disparity in the restaurant industry. Despite gains in recent years, most chefs in American restaurants are still male. The James Beard Foundation is trying to change that with their Women in Culinary Leadership grant program.
The grant is designed to help female chefs and restaurateurs with at least two years of experience in food service kick their careers into high gear. Grant winners are placed in training positions with upper echelon chefs. This year 22 grants are available, three times more than last year. Applications for 2016 are due on Jan. 20. In addition to mentorship, grant winners will receive $500 a week to cover living expenses during the training period.
It’s great that the James Beard Foundation is a leader in restaurant gender equality. Studies show that having a relatively equal mix of men and women in any field increases creativity and problem-solving. The restaurant industry needs creativity to thrive, so having more women in the kitchen doesn’t just benefit female chefs, it benefits anyone who works in food service.
Read the full article here: Opportunity Knock for Ambitious Female Chef/Restaurateurs
Published December 28, 2015
Many restaurants are embracing digital point-of-sale technology but a recent study showed that 63 percent of restaurants still don’t use digital POS systems. Justin Guinn, a restaurant researcher at Software Advice, says that the number one reason restaurant owners give for not switching to digital is cost. However, digital POS systems are now much more affordable than they were even 2 years ago, and as they continue to get cheaper more restaurant will adopt them.
Read the full article here: Saying Nor to Digital: Why Haven’t All Restaurateurs Embraced New POS Systems?
Published December 28, 2015
Carrots, beets and potatoes are still the most popular winter root vegetables, but more eccentric offerings are starting to show up on cold-weather restaurant menus. Celeriac, turnips and parsnips are helping break up the monotony of the winter root season with unfamiliar flavors and fun textures. Celeriac in particular is great because the whole plant, including the roots and leaves, can be used in different recipes. Another root showing up more on restaurant menus is taro, which is unfamiliar to many Americans but is used as a common accompaniment to meats in Asian cuisine.
Read the full article here: Winter Root Vegetables
Grants Are Available for World-Beating Female Chefs
The grant is designed to help female chefs and restaurateurs with at least two years of experience in food service kick their careers into high gear. Grant winners are placed in training positions with upper echelon chefs. This year 22 grants are available, three times more than last year. Applications for 2016 are due on Jan. 20. In addition to mentorship, grant winners will receive $500 a week to cover living expenses during the training period.
It’s great that the James Beard Foundation is a leader in restaurant gender equality. Studies show that having a relatively equal mix of men and women in any field increases creativity and problem-solving. The restaurant industry needs creativity to thrive, so having more women in the kitchen doesn’t just benefit female chefs, it benefits anyone who works in food service.
Read the full article here: Opportunity Knock for Ambitious Female Chef/Restaurateurs
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