I like to start out with some amazing women doing amazing things recently. So:
According to the NY Times: The James Beard Chef and Restaurant Awards were presented Monday evening, June 10:
To some readers, it may not seem surprising that women do well as professional cooks. However, whilst women are expected to be home cooks, traditionally chefs and restaurateurs have been expected to be men. This began to change around the time of the World Wars, but investors still mostly finance male chefs.
The popularity of this year’s event suggests that the organization may have weathered conflicts both internal and external, which exploded in 2020 when the foundation canceled the awards at the last minute after critics said the slate of nominees was not diverse enough and contained chefs who had been accused of abuse.
In addition to cooking prowess and the quality of the dining experience, the awards now consider a nominee’s treatment of staff, work in the community and commitment to broader issues like equity and climate change.
As a result, the range of nominated chefs and restaurants has expanded beyond America’s coasts, traditional culinary powerhouses and darlings of food media. This year, a wide-ranging list of finalists was more geographically diverse than ever, featuring new names and lesser-known restaurants.
Pretty cool changes, IMO, as someone who has never lived on either coast.
Female chefs and restaurants associated with women include:
Outstanding restaurant - Langbaan, Portland, OR: Maya Erickson, Pastry Chef; Heaven-Leigh Carey, General Manager.
Outstanding restaurateur - Erica and Kelly Whitaker, Id Est:, Denver, CO:
Id Est is a visionary hospitality group with a commitment to excellent guest experience and environmental impact. Our restaurant kitchens and bars focus on supporting regenerative agricultural ingredients, specifically by developing a closed loop system for local, heirloom grain. Zero waste principles guide our operations, ensuring a minimal environmental footprint and a dedication to preserving ingredients through our garden and fermentation programs. We prioritize social sustainability, fostering a culture that nurtures and empowers our team, with a goal of creating a balance between excellence and the well-being of all involved.
Best new restaurant - Dakar NOLA, New Orleans, LA: Owner and managing director Dr. Effie Richardson.
Emerging chef - Masako Morishita, Washington DC executive chef at Perry's Restaurant.
Outstanding pastry chef or baker - Atsuko Fujimoto, Norimoto Bakery, Portland, ME.
Best chef, Midwest - Christina Nguyen, Hai Hai, Minneapolis, MN.
Best chef, South - Valerie Chang, Maty’s, Miami, FL.
Best chef, Texas: Ana Liz Pulido, Ana Liz Taqueria, Mission, TX.
Lifetime Achievement Award - Ruth Reichl, "author, editor and former restaurant critic for The New York Times".