The "Gods of Food" in America's restaurant industry are starting to reflect a more gender equal pool, according to a New York Times profile on the next generation of female chefs, and the changes that are allowing them to succeed in this profession.
Time has done their due diligence and, following the controversy over their very male-heavy Gods of Food issue, continued the conversation by interviewing female chefs about sexism in the food industry. Who's a major culprit? As we posited yesterday, members of the media.
There's nothing like a list to get people angry. That much was clear last week, when Time Magazine put together their Gods of Food issue and featured almost no women, inflaming food lovers the world over, as these inadequate breakdowns of "The Best" tend to do. So why do them at all?
84 percent of Cooking Light Magazine's readers are women. So why does the magazine's November 2012 issue all but ignore female chefs? One reader was so irked by the lack of women in Cooking Light's pages that she emailed a senior editor to ask why the most recent issue, which has two sections devoted to highlighting…