My story is that of many other children of immigrants in the United States. We are taught to always respect our elders, put our heads down, work hard, and go beyond what is expected. As a result, I strove to be the model student in my formative years turned model employee in my adulthood. I believed in the notion that if you demonstrated tenacity and proved yourself, good things would inevitably happen—that you could earn it, whatever "it" was (respect, success, acceptance).

My story is that of many other children of immigrants in the United States. We are taught to always respect our elders, put our heads down, work hard, and go beyond what is expected. As a result, I strove to be the model student in my formative years turned model employee in my adulthood. I believed in the notion that if you demonstrated tenacity and proved yourself, good things would inevitably happen—that you could earn it, whatever "it" was (respect, success, acceptance).

What I uncovered about the modern workplace is that my cultural norms do not always translate and are often compounded with gender and racial stereotypes. As an Asian woman, breaking the glass ceiling—or even the bamboo ceiling—through only grit and perseverance was more difficult than I was taught to believe.

What I uncovered about the modern workplace is that my cultural norms do not always translate and are often compounded with gender and racial stereotypes. As an Asian woman, breaking the glass ceiling—or even the bamboo ceiling—through only grit and perseverance was more difficult than I was taught to believe.

For decades, women have demonstrated their expertise in the restaurant and food industry. Women make up half of the students at the Culinary Institute of America and of the workforce in America. Despite this, women are not as readily hired or promoted into the role of head chef—the positions that receive the most accolades and awards. Today, just twenty percent of head chefs are women. In fact, it's more difficult to become a female Executive Chef than it is to become a female CEO. For many, it's often the lack of self-promotion on top of a need to prove themselves by "going beyond what is expected" professionally that causes women to hold themselves back.

For decades, women have demonstrated their expertise in the restaurant and food industry. Women make up half of the students at the Culinary Institute of America and of the workforce in America. Despite this, women are not as readily hired or promoted into the role of head chef—the positions that receive the most accolades and awards. Today, just twenty percent of head chefs are women. In fact, it's more difficult to become a female Executive Chef than it is to become a female CEO. For many, it's often the lack of self-promotion on top of a need to prove themselves by "going beyond what is expected" professionally that causes women to hold themselves back.

“If they don't give you a seat at the table, bring a folding chair." — Shirley Chisholm

“If they don't give you a seat at the table, bring a folding chair." — Shirley Chisholm

Restaurateur Barbara Lynch discussed her self-promotion awakening in her interview with Time Magazine regarding their controversial all male chef cover titled "The Gods of Food" in 2013. She said, "I used to think the fame part was a pain in the ass. I thought it took too much and it was too phony. Now I will grasp the fame and the public image because I think I can inspire people." She adds, "It's not about me anymore. It's about the next generation. We need more women in this business."

Restaurateur Barbara Lynch discussed her self-promotion awakening in her interview with Time Magazine regarding their controversial all male chef cover titled "The Gods of Food" in 2013. She said, "I used to think the fame part was a pain in the ass. I thought it took too much and it was too phony. Now I will grasp the fame and the public image because I think I can inspire people." She adds, "It's not about me anymore. It's about the next generation. We need more women in this business."

But even the picture I painted for you in my introduction originated from a forgotten female Chinese chef, Buwei Yang Chao, credited for teaching Americans how to stir fry. A physician by trade, Chao immigrated to America in 1921, and was relentless in her pursuit of authentic Chinese cooking. She wrote a cookbook entitled, "How to Cook and Eat in Chinese," and in it, didn't compromise her standards and did not try to pander to the American palette. However, in spite of her place in American food history, Chao remains forgotten.

But even the picture I painted for you in my introduction originated from a forgotten female Chinese chef, Buwei Yang Chao, credited for teaching Americans how to stir fry. A physician by trade, Chao immigrated to America in 1921, and was relentless in her pursuit of authentic Chinese cooking. She wrote a cookbook entitled, "How to Cook and Eat in Chinese," and in it, didn't compromise her standards and did not try to pander to the American palette. However, in spite of her place in American food history, Chao remains forgotten.

The breath of a wok, so prevalent in my childhood, now takes on much more meaning as I consider the work and legacy of chef Buwei Yang Chao. Previously a reminder to pursue excellence through demonstrating hard work, now it is a call to action–a demonstration. As CMO of inKind, the hissing sound and vibrant food now remind me to rise up and lead, to take up that burden, and to help grow the next generation of women in the restaurant and food service industry through storytelling, mentorship, and positive demonstration.

The breath of a wok, so prevalent in my childhood, now takes on much more meaning as I consider the work and legacy of chef Buwei Yang Chao. Previously a reminder to pursue excellence through demonstrating hard work, now it is a call to action–a demonstration. As CMO of inKind, the hissing sound and vibrant food now remind me to rise up and lead, to take up that burden, and to help grow the next generation of women in the restaurant and food service industry through storytelling, mentorship, and positive demonstration.

Today, in honor of International Women's Day, join me and inKind as we celebrate the important women—both past and present, both known and unknown—who have made an outsized impact in the restaurant industry.

Today, in honor of International Women's Day, join me and inKind as we celebrate the important women—both past and present, both known and unknown—who have made an outsized impact in the restaurant industry.

Let's rediscover, let's demonstrate, let's make noise, and let's sizzle to honor the female chefs who have paved the way for us all.

Chef Eugénie Brazier

Let's rediscover, let's demonstrate, let's make noise, and let's sizzle to honor the female chefs who have paved the way for us all.

Chef Eugénie Brazier

Before Chef Alain Ducasse, before Chef Paul Bocuse, there was Chef Eugénie Brazier. Chef Brazier's 65-year reign as the first person to hold the most Michelin stars at one time reinforces the importance of women as impactful figures in our collective culinary history, while also highlighting the ways culture ignores or forgets women's contributions. (Image: Eugénie Brazier Wikipedia)

Before Chef Alain Ducasse, before Chef Paul Bocuse, there was Chef Eugénie Brazier. Chef Brazier's 65-year reign as the first person to hold the most Michelin stars at one time reinforces the importance of women as impactful figures in our collective culinary history, while also highlighting the ways culture ignores or forgets women's contributions. (Image: Eugénie Brazier Wikipedia)

Read:
La Mere Brazier: The Mother of Modern French Cooking
La Mere Brazier: The Queen of the French Kitchen

Read:
La Mere Brazier: The Mother of Modern French Cooking
La Mere Brazier: The Queen of the French Kitchen

Chef Julia Child

Chef Julia Child

Few chefs have captivated the public as Julia Child has. Her seminal book, Mastering the Art of French Cooking, and her subsequent cooking show The French Chef brought French cooking to the American public. Her authenticity, outward love for butter and cream, and passion for cooking inspired a generation of housewives, women cooks, and chefs who fell in love with her open blunders and down-to-earth approach to classical cooking. Her success as a celebrity chef paved the way for modern chefs like Ina Garten, Rachel Ray, and countless others who have built multi-million-dollar industries embracing the tradition of cooking shows targeting at-home cooks. (Image: Julia Child Wikipedia)

Read:
Julia Child, the French Chef for a Jell-O Nation, Dies at 91
How Julia Child Empowered Women in the Kitchen and Beyond

Chef Barbara Lynch

Few chefs have captivated the public as Julia Child has. Her seminal book, Mastering the Art of French Cooking, and her subsequent cooking show The French Chef brought French cooking to the American public. Her authenticity, outward love for butter and cream, and passion for cooking inspired a generation of housewives, women cooks, and chefs who fell in love with her open blunders and down-to-earth approach to classical cooking. Her success as a celebrity chef paved the way for modern chefs like Ina Garten, Rachel Ray, and countless others who have built multi-million-dollar industries embracing the tradition of cooking shows targeting at-home cooks. (Image: Julia Child Wikipedia)

Read:
Julia Child, the French Chef for a Jell-O Nation, Dies at 91
How Julia Child Empowered Women in the Kitchen and Beyond

Chef Barbara Lynch

Chef Barbara Lynch is synonymous with Boston. Her love for her childhood home, combined with her outstanding talent and steadfast dedication has transformed South Boston into a must-visit culinary destination. She's the second woman to ever receive the award of "Outstanding Restaurateur," has been inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, and the only woman in the U.S. to hold the distinguished title of Grand Chef Relais & Châteaux.

In a culinary world dominated by men, Lynch was often one of the only few women working in a professional kitchen. Lynch created opportunities for herself where none existed, noting in her own words: "My whole life I had to fight—to teach myself, to achieve, to prove what I could do."

Today she towers over the culinary world with her own Boston-based hospitality group of 260 employees and more than $20 million in annual earnings. Her success highlights the sheer talent and drive it takes to thrive in a culture dominated by men, one where a woman is less likely to be hired as a chef than as a CEO. After creating opportunities for herself, she now seeks to mentor rising female chefs, offering them support and advice as she helps build a future where female chefs are the norm, not the exception. (Image: Barbara Lynch Instagram)

Read:
A Woman's Place is Running the Kitchen
Chef Barbara Lynch Lays It All on the Table in Her New Memoir

Chef Clare Smyth

Chef Barbara Lynch is synonymous with Boston. Her love for her childhood home, combined with her outstanding talent and steadfast dedication has transformed South Boston into a must-visit culinary destination. She's the second woman to ever receive the award of "Outstanding Restaurateur," has been inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, and the only woman in the U.S. to hold the distinguished title of Grand Chef Relais & Châteaux.

In a culinary world dominated by men, Lynch was often one of the only few women working in a professional kitchen. Lynch created opportunities for herself where none existed, noting in her own words: "My whole life I had to fight—to teach myself, to achieve, to prove what I could do."

Today she towers over the culinary world with her own Boston-based hospitality group of 260 employees and more than $20 million in annual earnings. Her success highlights the sheer talent and drive it takes to thrive in a culture dominated by men, one where a woman is less likely to be hired as a chef than as a CEO. After creating opportunities for herself, she now seeks to mentor rising female chefs, offering them support and advice as she helps build a future where female chefs are the norm, not the exception. (Image: Barbara Lynch Instagram)

Read:
A Woman's Place is Running the Kitchen
Chef Barbara Lynch Lays It All on the Table in Her New Memoir

Chef Clare Smyth

Chef Clare Smyth has secured her spot at the top of the culinary world as the first (and only) British female chef to hold three Michelin Stars. Her incredible worth ethic and dedication to her craft have served her well as she's worked through numerous testosterone-filled kitchens, receiving awards and accolades along the way.

In 2018 she was named the World's Best Female Chef by the World's 50 Best Restaurant Awards, which prompted many, including her, to ask why not simply "World's Best Chef" Throughout her career, she's fought back against sexist tropes and stereotypes. In her words: "I want to be a great chef, just because I am one, not because I am a woman."

At Core, her three-Michelin-starred restaurant, she puts her all into being a great chef. There she fosters a new culinary world based on inclusion and training, less yelling–more inspiring. While outside of the kitchen she mentors and trains the next generation of chefs, helping to foster a new culinary world for everyone where "we won't need to talk about [gender] anymore." (Image: Clare Smyth Instagram)

Read:
Interview: Clare Smyth, World's Best Female Chef

Chef Clare Smyth has secured her spot at the top of the culinary world as the first (and only) British female chef to hold three Michelin Stars. Her incredible worth ethic and dedication to her craft have served her well as she's worked through numerous testosterone-filled kitchens, receiving awards and accolades along the way.

In 2018 she was named the World's Best Female Chef by the World's 50 Best Restaurant Awards, which prompted many, including her, to ask why not simply "World's Best Chef" Throughout her career, she's fought back against sexist tropes and stereotypes. In her words: "I want to be a great chef, just because I am one, not because I am a woman."

At Core, her three-Michelin-starred restaurant, she puts her all into being a great chef. There she fosters a new culinary world based on inclusion and training, less yelling–more inspiring. While outside of the kitchen she mentors and trains the next generation of chefs, helping to foster a new culinary world for everyone where "we won't need to talk about [gender] anymore." (Image: Clare Smyth Instagram)

Read:
Interview: Clare Smyth, World's Best Female Chef