'After owning and running my restaurant, Darjeeling Express in Soho, I know first-hand the advantages of having diverse kitchen staff.'
I own and of which I am the sole founder. Had you told me this is what the future held for me when I started hosting supper clubs in my home in 2012, I would never have believed you. Back then, I didn’t dare dream that I belonged in this industry. As a 43-year-old Indian woman, it never even crossed my mind that it was possible for me to run a successful restaurant in the heart of London. I didn’t see people like me representing my culture and food on television or in the media.
Knowing how difficult it is for women, especially, to get their foot in the door, I have made it my mission to hire individuals from all walks of life, and of varying ages and abilities. I take on people in need of experience, with growing CVs, and train them up. I make sure members of my team who aren’t able-bodied are accommodated for, and parents who need to do school runs can take on the shifts that work for them.
The creation of celebrity chefs has only exacerbated the pre-existing ego problem in our industry. There’s a popular image of, and I think a substantial number of men have made cooking into a combat sport as a result. I imagine creating a harsh, almost brutal environment is their way of distancing themselves from the typically “feminine” energy that cooking in the home is often associated with.
. When you ask people what their favourite dish is, they almost always name one made by their mother or grandmother, so why is that familial softness so often absent from professional kitchens?
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