In this episode, we catch up with Edalyn Garcia. Of the 5 women we interviewed in Season 1, she is the only one still working full-time in restaurants and she's worked her way up to Executive Chef. Plus, Katy and Rachel get some updates on the stats of women working their way up the brigade in restaurants in the past 5 years. Last, we talk about why women chefs don't get as much media attention and funding when they are doing more innovative things to change the restaurant industry.
The innovators that we mention in this episode:
How Do We Savor Change? A Conversation with Geraldine DeRuiter
Southern Smoke Dispatch w/ Chefs Reem Assil and Carlo Lamagna
Southern Smoke Dispatch w/ Chefs Ana Castro and G Benchawan Painter
Southern Smoke Dispatch w/ Chef Emmanuel Chavez
"Be A Girl" 5 Years Later: Part 3 w/ Kiah Fuller
"Be A Girl" 5 Years Later: Part 2 w/ Courtney Moisant
From The Sporkful: The Brewer rewriting The Story of Beer in Iran
Introducing “The Build” from Opening Soon
It’s Blame the Lunch Worker First and Foremost: Guest Episode from LWC Studios
Zero Stars: Why is a Tire Company Rating Food?
The Brigade System: a conversation w/ Telly Justice & Mike Sheats
It's Corn: Process & Purpose
Tasting Menus: A Dining Experience
Is Culinary School Worth It?
Meat Your Butcher: The Craft of Cutting Meat
Screen to Table: Influencing the Craft of Cooking
Value of a Meal (w/ Kin Restaurant)
Abalone: The Cost of Consumption
Foam: Chef's Kiss? (w/ Geraldine DeRuiter)
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