Opinion to Clare Crowe Pettersson’s piece

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In Clare Crowe Pettersson's recent eye-opening LinkedIn piece on the latest Michelin Guide revelations, we're served a gourmet dish of stark realities, garnished with the persistent gender disparities within the echelons of culinary excellence. As I digested Clare's insights, it struck me: the Michelin Guide, with its century-old legacy, seems to be stuck in a time warp, albeit with a modern facade of embracing youth and innovation. Yet, the question lingers in the aromatic air of our top kitchens: "Where are the women?"

With France boasting 639 starred establishments and only a sprinkle of female representation among the newly starred chefs, and Germany's tableau not faring much better, one can't help but wonder if Michelin's culinary compass is perhaps missing a crucial directional—towards equality. As Clare aptly highlights, the ratio of male to female leadership within these lauded spaces is more than just a matter of numbers; it's a reflection of a systemic oversight that's as outdated as the notion that fine dining can only be defined by men.

Drawing upon my recent ruminations in 'Cuisine Unveiled: Gault&Millau's (Germany) Leap into the Future Meets our BeyondCuisine's Quest for Equality',  'Beyond Stars and Toques: Addressing Bias in Iconic Food Guides,' I find Clare's observations not only to resonate with the HoteliersGuild LeadingHôtelières Chapter's raison d'être but also to echo the very ethos of our BeyondCuisine initiative. Our forthcoming EXTRAVAGANZAculinaire Vol. IV isn't just another culinary showcase; it's a manifesto of change, a clarion call for an industry ripe for revolution, where diversity isn't just welcomed—it's celebrated.

The Michelin Guide, in its prestigious wisdom, has indeed made strides towards recognizing the next generation of culinary talent. Yet, as Clare rightly questions, why does this recognition still fall short of celebrating the full spectrum of talent within our kitchens? The Michelin stars, while ostensibly awarded to restaurants, undeniably cast their spotlight on the head chefs, inadvertently sidelining the symphony of skills that makes each culinary masterpiece possible.

In my view, it's high time we expanded our palate of recognition to savour the collective effort behind each dish, from the sous-chef to the dishwasher. Michelin, with its influential platform, has the unparalleled opportunity to lead this charge towards a more inclusive, equitable, and sustainable culinary world. And it's not just about shining a light on the women who are already making waves in the kitchen; it's about fostering an environment where every aspiring chef, regardless of gender, can see themselves at the helm of a Michelin-starred kitchen.

As we move forward, let's take Clare's insightful critique as a starting point for deeper introspection within our industry. It's not enough to ask where the women are; we must also question how we, as a culinary community, can better support and elevate the talents of all chefs. The journey towards a more diverse and equitable culinary landscape is long, but with voices like Clare's leading the conversation, I'm hopeful that we're on the path to rewriting the standards of excellence—in the kitchen and beyond.

So, to the Michelin Guide and the broader culinary world, I say: Let's not wait for another century to balance the scales. The future of gastronomy is diverse, flavourful, and, frankly, too delicious to ignore.