delicious Australia - March 2018

WHEN DOMINIQUE CRENN–the eloquent

French-bornchefbehindSanFrancisco’sAtelierCrenn

• won the World’s 50 Best ‘Best Female Chef’ in 2016,
  sheconsideredrejectingtheaccolade.Intheend,sheaccepted
  it,butdeclared:“Ihopetheawardwon’texistintwoyears.”
  Twoyears on and, despite statistics from Parabere Forum, a
  platform devoted to women’s voices on major food issues, that only
  18percentofheadchefpositionsworldwideareheldbywomen,
  the dialogue about the changing landscape of the industry has
  reachedacrescendoastheneedforgenderequality,apositive
  energy shift and better work-life balance for all involved boil out
  of the pot and onto the table for open discussion.

“I stronglybelieveit’sverypositivethattheconversationabout

achieving gender equality within a typically male-dominated

profession is happening,” says Australian chef Kylie Kwong, who

cutherteethwithNeilPerryatRockpoolmorethan20yearsago

before opening her iconic Cantonese eating house, Billy Kwong.

ChristineManfield,whoranUniversalinSydney’sSurryHills,says

she has never come up against discrimination despite gender

Kylie Kwong.

OPPOSITE:

Automata’s Clayton

Wells and Sarah

Knights; (inset)

Danielle Alvarez.

“PEOPLE JUST SEEM

IN THE FACT

THAT WE ARE HERE NOW!”

#GIRLSONFIRE.