charlotte druckman

When you go back to that original question about what fuels the sociological connections between women and pastry, I think the answer lies here – somewhere amid baking’s being perceived as amateurish and pastry’s being confused with it. I suspect, in our nation, a conflation of these two microcrafts may have triggered the downgrading of the latter specialty to home-style status
—  That’s Charlotte Druckman with one of my favorite quotes in recent years. I’m tempted to elaborate on this one – as the quote conjures up images of skilled sugar technicians plying their trade at restaurants, dreams of “mom” removing a tray of cookies from the oven, and visions of a boulangere working her starter dough at some Michelin-starred abode. It’s the type of quote I could tweet but, alas, that’s what Tumblr is for. The source, of course, is Druckman’s “Skirt Steak.”

double bookface! all of my reading lately has been non-fiction, and about food. I highly recommend skirt steak, by charlotte druckman, for anyone identifying as female with an interest in the culinary profession. I’ve also recently finished the omnivore’s dilemma & in defense of food, both by Michael pollen, which i recommendfor people interested in studying some of the problems with our current food system.

Submitted by squirrelonsquirrel.

Food Writer Charlotte Druckman on Female Chefs, Must-Try Recipes, and Why You Shouldn't Fear Beef Cheeks

If someone were to audit my bookshelves, they would find roughly the following breakdown: 40 percent fiction, 20 percent food memoirs, 30 percent cookbooks, and 10 percent old Gourmet issues. Suffice to say, I like reading about food. And this holiday season, there’s one book topping my personal gift list: Charlotte Druckman’s Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen. The adorably elfin Druckman is a longtime contributor to The Wall Street Journal and Bon Appetit, among other publications (she’s also a friend of mine), and for her just-published book, she interviewed 73 female chefs from all over the United States. The result is both literary and madcap, with fascinating asides and delightfully irreverent footnotes (who doesn’t love a good footnote?). Read on for Druckman’s dream dinner-party guests, chef recipes to try right now, and the three things everyone should know how to cook.

Where did the idea for Skirt Steak come from? 

I wrote a more academic essay for the journal Gastronomica that was focused on how the media—and I include myself there—has either directly or indirectly contributed to our collective social perception of female chefs. Some of the most thoughtful responses were from chefs, and one of them said she wished I had asked the (women) chefs themselves about what they do. That’s where the idea for the book came from—or it was a way to justify talking to some of the country’s greatest culinary talents!

Keep reading

Even my investors were like, `Well, you know, if we didn’t know you, we probably wouldn’t have invested in a woman.’ And some of those investors are my family.
—  Dirt Candy’s Amanda Cohen continues to speak the truth in Charlotte Druckman’s “Skirt Steak,” which documents the ups and downs of women in the hospitality industry. Raising capital for a new restaurant can be tough for women, especially since investors often come from the male-dominant financial industry. 
This isn’t the traditional business model where the top position is the CEO, and if you don’t have the CEO [job], you hit a glass ceiling. But here, the glass ceiling would be owner of the restaurant, which I don’t want, so it’s like you almost have to create your own reality; you have to create your own ceiling in your own world. And yeah, as you move up, the pyramid gets smaller in any business, in any career.
—  Pastry Chef Emily Luchetti opines on question of a glass ceiling in restaurants. The quote comes from Charlotte Druckman’s “Skirt Steak,” a fine opus about women in the hospitality industry.