Queer in the Kitchen: Gender Politics Take Front Stage
LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry
LGBT Pride Profile: Palomino Chef Adam Jones
Happy Pride! Celebrate Local LGBT Chefs
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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. 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Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. 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Last week, actress Alyssa Milano prompted waves of women to join \u003ca href=\"http://www.huffingtonpost.ca/entry/the-me-too-campaign-was-created-by-a-black-woman-10-years-ago_us_59e61a7fe4b02a215b336fee\">a decade-old campaign\u003c/a> when she \u003ca href=\"http://abcnews.go.com/Entertainment/metoo-campaign-shines-light-sexually-harassed-assaulted/story?id=50508897\">invited victims\u003c/a> of sexual harassment and abuse to respond on social media with the words “me too.” Scores of women, including Ellen DeGeneres, Olympic gymnast McKayla Maroney, and congresswoman Gwen Moore have lent their voices to the \u003ca href=\"http://abcnews.go.com/Entertainment/alyssa-milano-metoo-campaign-vocal-stops/story?id=50582023\">#metoo movement\u003c/a>, which has become an urgent call to action.\u003c/p>\n\u003cp>“People should know that this is not just happening in Hollywood,” Maroney \u003ca href=\"https://twitter.com/McKaylaMaroney/status/920548528870400001/photo/1?ref_src=twsrc%5Etfw&ref_url=http%3A%2F%2Fwww.cnn.com%2F2017%2F10%2F18%2Fus%2Fmckayla-maroney-me-too-abuse%2Findex.html\">wrote\u003c/a> on Twitter. “This is happening everywhere. Wherever there is a position of power, there seems to be potential for abuse.”\u003c/p>\n\u003cp>Largely dominated by men, the food industry is no exception. Celebrity chef \u003ca href=\"http://www.latimes.com/business/la-fi-john-besh-20171023-story.html\">John Besh resigned\u003c/a> yesterday after \u003ca href=\"http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html\">bombshell sexual-harassment revelations\u003c/a> were published by the New Orleans \u003cem>Times-Picayune \u003c/em>over the weekend. As Michelle Zunter, a former waitress, recently \u003ca href=\"https://www.huffingtonpost.com/entry/when-i-realized-that-my-me-toos-were-too-many-to_us_59e4e623e4b003f928d5e8ca\">wrote\u003c/a>, sexual harassment is routine at many restaurants. But sexism is hardly confined to the front-of-house. Professional kitchens have long been gendered. A disproportionate number of women end up as pastry chefs—a position associated with the sweet, delicate, and refined—while line chefs and executive chefs are almost always men.\u003c/p>\n\u003cp>The number of top-ranked female chefs in the world remains insignificant, said Jennifer Berg, associate professor of food studies at New York University’s Steinhardt School of Culture, Education, and Human Development. “It’s barely changed in the last several decades.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Women in positions of power in the kitchen are often questioned for their choices. “There’s an element of guilt associated with women in kitchen positions in a way that there isn’t with men,” Berg explained. “She needs to explain and rationalize how she has chosen this career, which is arguably physically demanding, [with] really long hours, unconventional hours.”\u003c/p>\n\u003cp>Queer women setting foot in the culinary world often find themselves in “no man’s land,” Berg explained. They’re often excluded from pastry work, but still discriminated against for being female in the realm of executive chefs.\u003c/p>\n\u003cp>In fact, anyone who is not a cisgender man can often face difficulties fitting into traditional kitchens. Berg suggests that queer men and trans people may face even greater challenges than queer women, who are often expected to play masculine roles in the kitchen, “even if it’s a performance.”\u003c/p>\n\u003cp>And Berg said LGBTQ women in the food industry bear a unique burden: the expectation of militancy. “Where there’s a LGBTQ chef who identifies as a female, the assumption is she’s going to be an activist, a vegan. The assumption is that she’s going to stand for something,” Berg said. “It’s such an unrealistic expectation, and an unfair vantage point to put someone in.”\u003c/p>\n\u003cp>Civil Eats spoke with four prominent queer women chefs about how their identities have shaped their experience in the industry. Their reflections shed light on the breadth of experiences facing queer women in the culinary sphere.\u003c/p>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>, \u003cstrong>Oakland, California\u003c/strong>\u003cbr>\n\u003cem>Chef Mistry and her wife Ann Nadeau own sister restaurants Juhu Beach and Navi Kitchen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122070\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg\" alt=\"Preeti Mistry\" width=\"960\" height=\"640\" class=\"size-full wp-image-122070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first fine dining kitchen that I worked in was the Sugar Club, and I was the only woman in the kitchen. Everyone’s first assumption was that I wasn’t going to carry my own weight. My immediate response to that was, “Okay, I’ll take the hardest job.” I’d come in a half hour before my shift just to clean the fryer. I’d clean the hood and the filters at the end of the night.\u003c/p>\n\u003cp>At the same time, I did experience a certain amount of masculine privilege, and I have throughout my career as a line cook, in that I can very easily be seen as one of the guys.\u003c/p>\n\u003cp>They’re not checking out my ass, they’re not trying to flirt with me. They can very easily even forget that I’m actually female. My sous-chef would be like, “You’re such a dude.” And he meant it as a compliment. That’s how most of the guys saw me.\u003c/p>\n\u003ch4>\u003cstrong>The Myth of Diversity\u003c/strong>\u003c/h4>\n\u003cp>Just cause you have a Mexican dishwasher doesn’t mean your industry is diverse. Who’s in charge? Who owns the restaurants? Whose name is on the door? Who’s getting the promotions? Who’s being seen and getting taken under the wing of the chef? By and large, that’s still straight white men.\u003c/p>\n\u003cp>My kitchens are kind of like \u003ca href=\"https://nationaldaycalendar.com/national-opposite-day-january-25/\">Opposite Day\u003c/a>. There’s a lot more diversity ethnically, racially, and in terms of gender and sexual orientation. It’s incredibly intentional. Some of the people who are more used to a traditional restaurant environment don’t last in my kitchen.\u003c/p>\n\u003cp>Lots of chefs and restaurateurs say, “The kitchen’s just the kitchen. That person just needs to get a thicker skin and get over it.” They would rather [respond that way] to a gender-nonconforming person or that woman who’s experiencing sexual harassment, than just say to the macho line cooks: “Hey, fucking quit it.”\u003c/p>\n\u003ch4>\u003cstrong>An Evolving Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a lesbian, and also as queer and gender-nonbinary. When I came out in 1994, I had no idea what trans or gender-nonbinary was. Living in San Francisco, I immediately identified with what I saw around me, which was this term \u003cem>butch lesbian\u003c/em>. That was where I felt I belonged. But I also knew that when I was four years old, I had insisted to everyone that I was a boy.\u003c/p>\n\u003cp>In the late ‘90s, early 2000s, all my friends started transitioning and becoming guys. I struggled with that for a couple years, trying to decide if that was the right path for me. I think at some point, I realized just because I identify as female and use the pronouns \u003cem>she\u003c/em> and \u003cem>her\u003c/em> doesn’t mean that I have to be this feminine person.\u003c/p>\n\u003cp>But I still identify really strongly with my trans male friends. I share their experience every day when I walk into a public restroom or I’m in an airport security line. I am part of that larger family.\u003c/p>\n\u003cp>Our new restaurant, Navi Kitchen, has a lot of social justice artwork. My wife got this beautiful piece of artwork that’s on the door to our bathroom and it says, “Your gender is beautiful.” I cried when she showed it to me. Because I don’t think people really understand how challenging it is every day for people who are not cisgendered.\u003c/p>\n\u003cp>\u003cstrong>Elise Kornack\u003c/strong>, \u003cstrong>Ulster County, New York\u003c/strong>\u003cbr>\n\u003cem>Chef Kornack and her wife, Anna Hieronimus, owned—and were the sole employees of—the acclaimed Brooklyn twelve-seater, Take Root, for four years, until it closed earlier this year\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_122069\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg\" alt=\"Elise Kornack\" width=\"700\" height=\"712\" class=\"size-full wp-image-122069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-240x244.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-375x381.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-520x529.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-64x64.jpg 64w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Elise Kornack \u003ccite>(Daniel Krieger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I worked at five restaurants prior to opening Take Root. Then my wife and I moved to Brooklyn, and it became clear to us that we wanted to do our own thing creatively. The experiences I had in other kitchens prepped me for the experiences with customers at Take Root—but not enough.\u003c/p>\n\u003cp>In our restaurant, I was interacting with customers on a very personal level. Our relationship was on the forefront of everything, and that became very difficult, to say the least. We were putting ourselves out there very publicly. And so we were very vulnerable to people’s ignorance.\u003c/p>\n\u003ch4>\u003cstrong>Marriage on Display\u003c/strong>\u003c/h4>\n\u003cp>One time, there was a family that came to eat at the restaurant with two younger kids. When it became clear that my wife and I were married—and that we’d be serving them and cooking—it was very obvious it made them uncomfortable. They ended up deciding to get up and leave. I recall feeling disappointed that I didn’t have the guts to say something.\u003c/p>\n\u003cp>Moving forward, we had incredible diners. I feel very lucky that most of them were not only accepting of our relationship but celebrated it. But there were one or two occasions when heterosexual men hit on my wife, not knowing that we were married. There were people who asked if we were sisters or roommates, never expecting that we were wives. People messed up my gender multiple times, and asked my wife if I was her husband.\u003c/p>\n\u003cp>And their reactions, their tone, and the way they asked the questions seemed extremely off-putting and very offensive, especially because most diners don’t ask their servers personal questions in the way they were asking us. There were a lot of situations that felt very invasive, and we did not feel that these things would’ve ever happened if we were a straight couple.\u003c/p>\n\u003cp>It was very difficult to not let those things seep into our relationship. The biggest challenge was watching each other feel bad at work, or be mistreated, and not be able to defend each other, because we were in a professional setting. But it never made us question our relationship or who we were.\u003c/p>\n\u003ch4>\u003cstrong>Navigating a Shifting Identity in the Kitchen\u003c/strong>\u003c/h4>\n\u003cp>When I first started in the industry in college, I was comfortable telling people I was close to that I was gay, but I did not tell everybody. I wasn’t as masculinely presenting as I am now. I realized I was more at risk of being treated the way that other women are treated [in restaurants] because of how I was presenting myself.\u003c/p>\n\u003cp>As I became more comfortable with myself and wanting to look the way I felt inside in terms of feeling more masculine than feminine, I saw how people treated me differently. The men in the kitchen felt a little bit more of a sense of camaraderie. I didn’t have to fear being hit on or treated in a sexual way.\u003c/p>\n\u003cp>\u003cstrong>Deborah VanTrece\u003c/strong>, \u003cstrong>Atlanta, Georgia\u003c/strong>\u003cbr>\n\u003cem>Chef VanTrece is the owner and executive chef at Twisted Soul Cookhouse & Pours.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122071\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg\" alt=\"Deborah VanTrece\" width=\"1200\" height=\"800\" class=\"size-full wp-image-122071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Deborah VanTrece \u003ccite>(Matthew Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think being queer and being African-American comes with a lot of responsibility in the culinary arena. I don’t look like a lot of the other chefs. I am often the only one of this identity in a room, and it can be quite lonely sometimes. But I remember that I have been blessed. I represent those who haven’t made it yet and I have a responsibility to represent them well.\u003c/p>\n\u003cp>The first time I dated a woman, I hid it from my friends, my family, and definitely from my clients. I owned a restaurant back then called Edible Art. I had some very high-profile clients. I didn’t want them to say, “Oh no, I don’t want her food,” or look at me weird. One day, it dawned on me that I was doing this person who I cared about, who was out, an injustice by not letting people know we were in a relationship. I felt that if people couldn’t accept me for the person that I was—I was still the same person with the same talent—then I didn’t need to do business with them.\u003c/p>\n\u003ch4>\u003cstrong>The Pressure to Defy Stereotypes\u003c/strong>\u003c/h4>\n\u003cp>I first identify as a human being. I am a woman married to a woman, so most people consider me a lesbian. I was originally married to a man and grew out of him. I believe love comes in all forms. I don’t have a lot of use for labels.\u003c/p>\n\u003cp>Trying to get away from some of the stereotypes—that’s a big pressure for me. I don’t present myself as a butch woman, but there is that stereotype that women in the kitchen [should be] masculine. If you’re strong and you run a tight kitchen, the assumption is either you’re butch, or you’re a bitch. I’d rather be called efficient.\u003c/p>\n\u003cp>A lot of things are said behind my back. Sometimes I forget, but reality will snap me back every now and then. There are people out there who want to know, “How can she be as good as they say she is if she’s a Black lesbian?” At the end of the day, all I want to be is a great chef.\u003c/p>\n\u003ch4>\u003cstrong>A “Man’s Profession”\u003c/strong>\u003c/h4>\n\u003cp>As a chef, the problem is not as much being African-American or being a lesbian. It’s being female, period. In all male-dominated industries, the women have to deal with sexual innuendos and comments. As a lesbian, I don’t hear it as much, but I still hear it. I hear from men who say they’re going to “turn” me [straight].\u003c/p>\n\u003cp>I grew up with my mom and my grandma cooking. They could tote and lift heavy amounts of food. So I’m not quite sure how, all of a sudden, it’s a man’s profession. When it comes to getting paid for it, cooking becomes a man’s profession that we women can’t handle.\u003c/p>\n\u003cp>\u003cstrong>Karen Akunowicz\u003c/strong>, \u003cstrong>Boston, Massachusetts\u003c/strong>\u003cbr>\n\u003cem>Chef Akunowicz is a partner and executive chef at Myers + Chang.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122068\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg\" alt=\"Karen Akunowicz\" width=\"1200\" height=\"1398\" class=\"size-full wp-image-122068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-160x186.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-800x932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-768x895.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1020x1188.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1180x1375.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-960x1118.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-240x280.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-375x437.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-520x606.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Karen Akunowicz \u003ccite>(Matt Kurkowski)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on Top Chef, it was an important moment for me not only to be out, but to be clear and vocal about being a queer woman. I talked about my spouse, who identifies as genderqueer, and used gender neutral pronouns when talking about them. I felt that it was an opportunity to bring that to a mainstream audience and to speak to another part of the LGBTQ community.\u003c/p>\n\u003ch4>\u003cstrong>An \u003c/strong>\u003cstrong>“\u003c/strong>\u003cstrong>Invisible\u003c/strong>\u003cstrong>” \u003c/strong>\u003cstrong>Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a queer fierce femme, which to me, is an important part of my personal, political, and gender identity. Using the term \u003cem>femme\u003c/em> is an important verbal way of making an often invisible community visible.\u003c/p>\n\u003cp>Finding femme helped me begin to understand my queer femininity. Femme identity is not especially rooted in physical appearance. Although my outward appearance is important and purposeful. I express my inner femme with outward signifiers: pink hair, boots, winged eyeliner, stilettos, fascinators, and a modern pin-up aesthetic.\u003c/p>\n\u003cp>Femmes can carry the markers of what is most often associated with straight femininity, so our queerness is often ignored. If I don’t intentionally come out as gay to the barista at my coffee shop, my hairdresser, the person interviewing me, or new staff members, the assumption is that I’m interested in attracting and sleeping with men.\u003c/p>\n\u003cp>I can remember always being assumed straight, and feeling invisible in the gay community. But things are really different now. Now I have a community of badass femme friends, as well as people who love, support, and value the femmes in their lives.\u003c/p>\n\u003ch4>\u003cstrong>The Biggest Challenge\u003c/strong>\u003c/h4>\n\u003cp>Sexism still exists. Plain and simple. Most of us who are female and working as chefs put our heads down, work hard, and don’t look back. But the fact that we choose to ignore it and persist does not change the fact that it exists.\u003c/p>\n\u003cp>I was recently cooking at an event, and when a male friend and colleague and I arrived at the space, the person in charge addressed my friend as “Chef” and me as “young lady.”\u003c/p>\n\u003cp>The lack of flexibility, combined with almost nonexistent family leave policies, makes being a chef a seemingly impossible job for women who want to work and have children.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There are all sorts of problems for women in the restaurant industry, but the most destructive aspect surrounds pregnancy. This is an issue that affects women working in virtually every position within the restaurant world, from a fast casual waitress to line cooks.\u003c/p>\n\n","blocks":[],"excerpt":"Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.","status":"publish","parent":0,"modified":1508975093,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":50,"wordCount":2784},"headData":{"title":"Queer in the Kitchen: Gender Politics Take Front Stage | KQED","description":"Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122064 https://ww2.kqed.org/bayareabites/?p=122064","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/25/queer-in-the-kitchen-gender-politics-take-front-stage/","disqusTitle":"Queer in the Kitchen: Gender Politics Take Front Stage","nprByline":"\u003ca href=\"https://civileats.com/author/chuang/\">Christine Huang,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/122064/queer-in-the-kitchen-gender-politics-take-front-stage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.\u003c/em>\u003c/p>\n\u003cp>Recent sexual harassment and assault allegations against Hollywood producer \u003ca href=\"https://www.nytimes.com/2017/10/05/us/harvey-weinstein-harassment-allegations.html\">Harvey Weinstein\u003c/a> have ushered in a crucial moment for women across the nation. Last week, actress Alyssa Milano prompted waves of women to join \u003ca href=\"http://www.huffingtonpost.ca/entry/the-me-too-campaign-was-created-by-a-black-woman-10-years-ago_us_59e61a7fe4b02a215b336fee\">a decade-old campaign\u003c/a> when she \u003ca href=\"http://abcnews.go.com/Entertainment/metoo-campaign-shines-light-sexually-harassed-assaulted/story?id=50508897\">invited victims\u003c/a> of sexual harassment and abuse to respond on social media with the words “me too.” Scores of women, including Ellen DeGeneres, Olympic gymnast McKayla Maroney, and congresswoman Gwen Moore have lent their voices to the \u003ca href=\"http://abcnews.go.com/Entertainment/alyssa-milano-metoo-campaign-vocal-stops/story?id=50582023\">#metoo movement\u003c/a>, which has become an urgent call to action.\u003c/p>\n\u003cp>“People should know that this is not just happening in Hollywood,” Maroney \u003ca href=\"https://twitter.com/McKaylaMaroney/status/920548528870400001/photo/1?ref_src=twsrc%5Etfw&ref_url=http%3A%2F%2Fwww.cnn.com%2F2017%2F10%2F18%2Fus%2Fmckayla-maroney-me-too-abuse%2Findex.html\">wrote\u003c/a> on Twitter. “This is happening everywhere. Wherever there is a position of power, there seems to be potential for abuse.”\u003c/p>\n\u003cp>Largely dominated by men, the food industry is no exception. Celebrity chef \u003ca href=\"http://www.latimes.com/business/la-fi-john-besh-20171023-story.html\">John Besh resigned\u003c/a> yesterday after \u003ca href=\"http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html\">bombshell sexual-harassment revelations\u003c/a> were published by the New Orleans \u003cem>Times-Picayune \u003c/em>over the weekend. As Michelle Zunter, a former waitress, recently \u003ca href=\"https://www.huffingtonpost.com/entry/when-i-realized-that-my-me-toos-were-too-many-to_us_59e4e623e4b003f928d5e8ca\">wrote\u003c/a>, sexual harassment is routine at many restaurants. But sexism is hardly confined to the front-of-house. Professional kitchens have long been gendered. A disproportionate number of women end up as pastry chefs—a position associated with the sweet, delicate, and refined—while line chefs and executive chefs are almost always men.\u003c/p>\n\u003cp>The number of top-ranked female chefs in the world remains insignificant, said Jennifer Berg, associate professor of food studies at New York University’s Steinhardt School of Culture, Education, and Human Development. “It’s barely changed in the last several decades.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Women in positions of power in the kitchen are often questioned for their choices. “There’s an element of guilt associated with women in kitchen positions in a way that there isn’t with men,” Berg explained. “She needs to explain and rationalize how she has chosen this career, which is arguably physically demanding, [with] really long hours, unconventional hours.”\u003c/p>\n\u003cp>Queer women setting foot in the culinary world often find themselves in “no man’s land,” Berg explained. They’re often excluded from pastry work, but still discriminated against for being female in the realm of executive chefs.\u003c/p>\n\u003cp>In fact, anyone who is not a cisgender man can often face difficulties fitting into traditional kitchens. Berg suggests that queer men and trans people may face even greater challenges than queer women, who are often expected to play masculine roles in the kitchen, “even if it’s a performance.”\u003c/p>\n\u003cp>And Berg said LGBTQ women in the food industry bear a unique burden: the expectation of militancy. “Where there’s a LGBTQ chef who identifies as a female, the assumption is she’s going to be an activist, a vegan. The assumption is that she’s going to stand for something,” Berg said. “It’s such an unrealistic expectation, and an unfair vantage point to put someone in.”\u003c/p>\n\u003cp>Civil Eats spoke with four prominent queer women chefs about how their identities have shaped their experience in the industry. Their reflections shed light on the breadth of experiences facing queer women in the culinary sphere.\u003c/p>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>, \u003cstrong>Oakland, California\u003c/strong>\u003cbr>\n\u003cem>Chef Mistry and her wife Ann Nadeau own sister restaurants Juhu Beach and Navi Kitchen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122070\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg\" alt=\"Preeti Mistry\" width=\"960\" height=\"640\" class=\"size-full wp-image-122070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first fine dining kitchen that I worked in was the Sugar Club, and I was the only woman in the kitchen. Everyone’s first assumption was that I wasn’t going to carry my own weight. My immediate response to that was, “Okay, I’ll take the hardest job.” I’d come in a half hour before my shift just to clean the fryer. I’d clean the hood and the filters at the end of the night.\u003c/p>\n\u003cp>At the same time, I did experience a certain amount of masculine privilege, and I have throughout my career as a line cook, in that I can very easily be seen as one of the guys.\u003c/p>\n\u003cp>They’re not checking out my ass, they’re not trying to flirt with me. They can very easily even forget that I’m actually female. My sous-chef would be like, “You’re such a dude.” And he meant it as a compliment. That’s how most of the guys saw me.\u003c/p>\n\u003ch4>\u003cstrong>The Myth of Diversity\u003c/strong>\u003c/h4>\n\u003cp>Just cause you have a Mexican dishwasher doesn’t mean your industry is diverse. Who’s in charge? Who owns the restaurants? Whose name is on the door? Who’s getting the promotions? Who’s being seen and getting taken under the wing of the chef? By and large, that’s still straight white men.\u003c/p>\n\u003cp>My kitchens are kind of like \u003ca href=\"https://nationaldaycalendar.com/national-opposite-day-january-25/\">Opposite Day\u003c/a>. There’s a lot more diversity ethnically, racially, and in terms of gender and sexual orientation. It’s incredibly intentional. Some of the people who are more used to a traditional restaurant environment don’t last in my kitchen.\u003c/p>\n\u003cp>Lots of chefs and restaurateurs say, “The kitchen’s just the kitchen. That person just needs to get a thicker skin and get over it.” They would rather [respond that way] to a gender-nonconforming person or that woman who’s experiencing sexual harassment, than just say to the macho line cooks: “Hey, fucking quit it.”\u003c/p>\n\u003ch4>\u003cstrong>An Evolving Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a lesbian, and also as queer and gender-nonbinary. When I came out in 1994, I had no idea what trans or gender-nonbinary was. Living in San Francisco, I immediately identified with what I saw around me, which was this term \u003cem>butch lesbian\u003c/em>. That was where I felt I belonged. But I also knew that when I was four years old, I had insisted to everyone that I was a boy.\u003c/p>\n\u003cp>In the late ‘90s, early 2000s, all my friends started transitioning and becoming guys. I struggled with that for a couple years, trying to decide if that was the right path for me. I think at some point, I realized just because I identify as female and use the pronouns \u003cem>she\u003c/em> and \u003cem>her\u003c/em> doesn’t mean that I have to be this feminine person.\u003c/p>\n\u003cp>But I still identify really strongly with my trans male friends. I share their experience every day when I walk into a public restroom or I’m in an airport security line. I am part of that larger family.\u003c/p>\n\u003cp>Our new restaurant, Navi Kitchen, has a lot of social justice artwork. My wife got this beautiful piece of artwork that’s on the door to our bathroom and it says, “Your gender is beautiful.” I cried when she showed it to me. Because I don’t think people really understand how challenging it is every day for people who are not cisgendered.\u003c/p>\n\u003cp>\u003cstrong>Elise Kornack\u003c/strong>, \u003cstrong>Ulster County, New York\u003c/strong>\u003cbr>\n\u003cem>Chef Kornack and her wife, Anna Hieronimus, owned—and were the sole employees of—the acclaimed Brooklyn twelve-seater, Take Root, for four years, until it closed earlier this year\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_122069\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg\" alt=\"Elise Kornack\" width=\"700\" height=\"712\" class=\"size-full wp-image-122069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-240x244.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-375x381.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-520x529.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-64x64.jpg 64w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Elise Kornack \u003ccite>(Daniel Krieger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I worked at five restaurants prior to opening Take Root. Then my wife and I moved to Brooklyn, and it became clear to us that we wanted to do our own thing creatively. The experiences I had in other kitchens prepped me for the experiences with customers at Take Root—but not enough.\u003c/p>\n\u003cp>In our restaurant, I was interacting with customers on a very personal level. Our relationship was on the forefront of everything, and that became very difficult, to say the least. We were putting ourselves out there very publicly. And so we were very vulnerable to people’s ignorance.\u003c/p>\n\u003ch4>\u003cstrong>Marriage on Display\u003c/strong>\u003c/h4>\n\u003cp>One time, there was a family that came to eat at the restaurant with two younger kids. When it became clear that my wife and I were married—and that we’d be serving them and cooking—it was very obvious it made them uncomfortable. They ended up deciding to get up and leave. I recall feeling disappointed that I didn’t have the guts to say something.\u003c/p>\n\u003cp>Moving forward, we had incredible diners. I feel very lucky that most of them were not only accepting of our relationship but celebrated it. But there were one or two occasions when heterosexual men hit on my wife, not knowing that we were married. There were people who asked if we were sisters or roommates, never expecting that we were wives. People messed up my gender multiple times, and asked my wife if I was her husband.\u003c/p>\n\u003cp>And their reactions, their tone, and the way they asked the questions seemed extremely off-putting and very offensive, especially because most diners don’t ask their servers personal questions in the way they were asking us. There were a lot of situations that felt very invasive, and we did not feel that these things would’ve ever happened if we were a straight couple.\u003c/p>\n\u003cp>It was very difficult to not let those things seep into our relationship. The biggest challenge was watching each other feel bad at work, or be mistreated, and not be able to defend each other, because we were in a professional setting. But it never made us question our relationship or who we were.\u003c/p>\n\u003ch4>\u003cstrong>Navigating a Shifting Identity in the Kitchen\u003c/strong>\u003c/h4>\n\u003cp>When I first started in the industry in college, I was comfortable telling people I was close to that I was gay, but I did not tell everybody. I wasn’t as masculinely presenting as I am now. I realized I was more at risk of being treated the way that other women are treated [in restaurants] because of how I was presenting myself.\u003c/p>\n\u003cp>As I became more comfortable with myself and wanting to look the way I felt inside in terms of feeling more masculine than feminine, I saw how people treated me differently. The men in the kitchen felt a little bit more of a sense of camaraderie. I didn’t have to fear being hit on or treated in a sexual way.\u003c/p>\n\u003cp>\u003cstrong>Deborah VanTrece\u003c/strong>, \u003cstrong>Atlanta, Georgia\u003c/strong>\u003cbr>\n\u003cem>Chef VanTrece is the owner and executive chef at Twisted Soul Cookhouse & Pours.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122071\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg\" alt=\"Deborah VanTrece\" width=\"1200\" height=\"800\" class=\"size-full wp-image-122071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Deborah VanTrece \u003ccite>(Matthew Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think being queer and being African-American comes with a lot of responsibility in the culinary arena. I don’t look like a lot of the other chefs. I am often the only one of this identity in a room, and it can be quite lonely sometimes. But I remember that I have been blessed. I represent those who haven’t made it yet and I have a responsibility to represent them well.\u003c/p>\n\u003cp>The first time I dated a woman, I hid it from my friends, my family, and definitely from my clients. I owned a restaurant back then called Edible Art. I had some very high-profile clients. I didn’t want them to say, “Oh no, I don’t want her food,” or look at me weird. One day, it dawned on me that I was doing this person who I cared about, who was out, an injustice by not letting people know we were in a relationship. I felt that if people couldn’t accept me for the person that I was—I was still the same person with the same talent—then I didn’t need to do business with them.\u003c/p>\n\u003ch4>\u003cstrong>The Pressure to Defy Stereotypes\u003c/strong>\u003c/h4>\n\u003cp>I first identify as a human being. I am a woman married to a woman, so most people consider me a lesbian. I was originally married to a man and grew out of him. I believe love comes in all forms. I don’t have a lot of use for labels.\u003c/p>\n\u003cp>Trying to get away from some of the stereotypes—that’s a big pressure for me. I don’t present myself as a butch woman, but there is that stereotype that women in the kitchen [should be] masculine. If you’re strong and you run a tight kitchen, the assumption is either you’re butch, or you’re a bitch. I’d rather be called efficient.\u003c/p>\n\u003cp>A lot of things are said behind my back. Sometimes I forget, but reality will snap me back every now and then. There are people out there who want to know, “How can she be as good as they say she is if she’s a Black lesbian?” At the end of the day, all I want to be is a great chef.\u003c/p>\n\u003ch4>\u003cstrong>A “Man’s Profession”\u003c/strong>\u003c/h4>\n\u003cp>As a chef, the problem is not as much being African-American or being a lesbian. It’s being female, period. In all male-dominated industries, the women have to deal with sexual innuendos and comments. As a lesbian, I don’t hear it as much, but I still hear it. I hear from men who say they’re going to “turn” me [straight].\u003c/p>\n\u003cp>I grew up with my mom and my grandma cooking. They could tote and lift heavy amounts of food. So I’m not quite sure how, all of a sudden, it’s a man’s profession. When it comes to getting paid for it, cooking becomes a man’s profession that we women can’t handle.\u003c/p>\n\u003cp>\u003cstrong>Karen Akunowicz\u003c/strong>, \u003cstrong>Boston, Massachusetts\u003c/strong>\u003cbr>\n\u003cem>Chef Akunowicz is a partner and executive chef at Myers + Chang.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122068\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg\" alt=\"Karen Akunowicz\" width=\"1200\" height=\"1398\" class=\"size-full wp-image-122068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-160x186.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-800x932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-768x895.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1020x1188.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1180x1375.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-960x1118.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-240x280.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-375x437.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-520x606.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Karen Akunowicz \u003ccite>(Matt Kurkowski)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on Top Chef, it was an important moment for me not only to be out, but to be clear and vocal about being a queer woman. I talked about my spouse, who identifies as genderqueer, and used gender neutral pronouns when talking about them. I felt that it was an opportunity to bring that to a mainstream audience and to speak to another part of the LGBTQ community.\u003c/p>\n\u003ch4>\u003cstrong>An \u003c/strong>\u003cstrong>“\u003c/strong>\u003cstrong>Invisible\u003c/strong>\u003cstrong>” \u003c/strong>\u003cstrong>Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a queer fierce femme, which to me, is an important part of my personal, political, and gender identity. Using the term \u003cem>femme\u003c/em> is an important verbal way of making an often invisible community visible.\u003c/p>\n\u003cp>Finding femme helped me begin to understand my queer femininity. Femme identity is not especially rooted in physical appearance. Although my outward appearance is important and purposeful. I express my inner femme with outward signifiers: pink hair, boots, winged eyeliner, stilettos, fascinators, and a modern pin-up aesthetic.\u003c/p>\n\u003cp>Femmes can carry the markers of what is most often associated with straight femininity, so our queerness is often ignored. If I don’t intentionally come out as gay to the barista at my coffee shop, my hairdresser, the person interviewing me, or new staff members, the assumption is that I’m interested in attracting and sleeping with men.\u003c/p>\n\u003cp>I can remember always being assumed straight, and feeling invisible in the gay community. But things are really different now. Now I have a community of badass femme friends, as well as people who love, support, and value the femmes in their lives.\u003c/p>\n\u003ch4>\u003cstrong>The Biggest Challenge\u003c/strong>\u003c/h4>\n\u003cp>Sexism still exists. Plain and simple. Most of us who are female and working as chefs put our heads down, work hard, and don’t look back. But the fact that we choose to ignore it and persist does not change the fact that it exists.\u003c/p>\n\u003cp>I was recently cooking at an event, and when a male friend and colleague and I arrived at the space, the person in charge addressed my friend as “Chef” and me as “young lady.”\u003c/p>\n\u003cp>The lack of flexibility, combined with almost nonexistent family leave policies, makes being a chef a seemingly impossible job for women who want to work and have children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are all sorts of problems for women in the restaurant industry, but the most destructive aspect surrounds pregnancy. This is an issue that affects women working in virtually every position within the restaurant world, from a fast casual waitress to line cooks.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122064/queer-in-the-kitchen-gender-politics-take-front-stage","authors":["byline_bayareabites_122064"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_2035"],"tags":["bayareabites_2328","bayareabites_8485","bayareabites_2329","bayareabites_10541"],"featImg":"bayareabites_122072","label":"bayareabites"},"bayareabites_44676":{"type":"posts","id":"bayareabites_44676","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44676","score":null,"sort":[1340200825000]},"guestAuthors":[],"slug":"lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","publishDate":1340200825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","status":"publish","parent":0,"modified":1340211618,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1357},"headData":{"title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44676 http://blogs.kqed.org/bayareabites/?p=44676","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry/","disqusTitle":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","path":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_2035","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2328","bayareabites_10523","bayareabites_8485","bayareabites_9448","bayareabites_9445","bayareabites_9145","bayareabites_10522","bayareabites_10541","bayareabites_209"],"featImg":"bayareabites_44841","label":"bayareabites"},"bayareabites_44449":{"type":"posts","id":"bayareabites_44449","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44449","score":null,"sort":[1339783921000]},"guestAuthors":[],"slug":"lgbt-pride-profile-palomino-chef-adam-jones","title":"LGBT Pride Profile: Palomino Chef Adam Jones ","publishDate":1339783921,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Palomino Chef Adam Jones, who has spent 26 of his 38 years cooking. Jones shares what it's like to be queer in the restaurant community.","status":"publish","parent":0,"modified":1340037350,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1318},"headData":{"title":"LGBT Pride Profile: Palomino Chef Adam Jones | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Palomino Chef Adam Jones, who has spent 26 of his 38 years cooking. Jones shares what it's like to be queer in the restaurant community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44449 http://blogs.kqed.org/bayareabites/?p=44449","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/","disqusTitle":"LGBT Pride Profile: Palomino Chef Adam Jones ","path":"/bayareabites/44449/lgbt-pride-profile-palomino-chef-adam-jones","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44449/lgbt-pride-profile-palomino-chef-adam-jones","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_10513","bayareabites_602","bayareabites_4300","bayareabites_2328","bayareabites_4299","bayareabites_2329","bayareabites_9448","bayareabites_9445","bayareabites_10514","bayareabites_1251","bayareabites_4303"],"featImg":"bayareabites_44497","label":"bayareabites"},"bayareabites_4839":{"type":"posts","id":"bayareabites_4839","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4839","score":null,"sort":[1246203082000]},"guestAuthors":[],"slug":"happy-pride","title":"Happy Pride! Celebrate Local LGBT Chefs","publishDate":1246203082,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\u003c/p>\n\n","blocks":[],"excerpt":"Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a fagelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to toast a few of the folks we'd love to make us dinner (or even better, breakfast.) ","status":"publish","parent":0,"modified":1343001590,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":545},"headData":{"title":"Happy Pride! Celebrate Local LGBT Chefs | KQED","description":"Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a fagelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to toast a few of the folks we'd love to make us dinner (or even better, breakfast.) ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"4839 http://blogs.kqed.org/bayareabites/?p=4839","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/","disqusTitle":"Happy Pride! Celebrate Local LGBT Chefs","path":"/bayareabites/4839/happy-pride","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4839/happy-pride","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1763","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2328","bayareabites_2321","bayareabites_2329","bayareabites_2327","bayareabites_14745"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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