Episode 12 with Anna Maria Santorelli
What happens when a woman takes over the restaurant kitchen? She can stand the heat . . . but where’s the balance when you are Chief, Cook and Bottlewasher.
Hear Anna Maria’s story from immigrant to Executive Chef for NYC’s Gracie Mansion to Chef/Owner of her own establishments. Larchmont, NY lost out when she sold Anna Maria’s Restaurant, but Rye won with her Anna Maria’s Wine Bar which opened weeks before the pandemic hit. A pivot right into a frying pan!
You won’t want to miss her tales from the pressure-cooker kitchen and adventures on Food Network’s “Chopped” series.
Watch:
“Chopped”, Season 6, Episode 4: Doughs and Don’ts
“Chopped”, Season 10, Episode 5, Redemption Competition
“Restaurant Stakeout”, Season 2, Episode 7, That’s Money Out the Door
“A Fine Line” A documentary about “a woman’s place in the kitchen,” directed by Joanna James
Further Reading and Listening:
“Chefs and Head Cooks”, U.S. Census Data (2018)
“Female Students Outnumber Males at the Culinary Institute of America for the First Time”, by Heather Schwedel, published at slate.com
“Women Chefs Still Walk a Fine Line in the Kitchen”, by Kristen Hartke, published at npr.org
“Allegations Against Celebrity Chef Mario Batali Reveal Abuse in the Restaurant Industry”, by Samantha Raphelson, published at npr.org
“Can We Finally Address the Woman Problem in the Culinary Industry”, by Deborah Harris, published at jamesbeard.org
“Sexual Harassment is Pervasive in the Restaurant Industry: Here’s What Needs to Change”, by Stefanie K Johnson and Juan M. Madera, published at hbr.org
“International Women’s Day 2021: Celebrating the Women of the Restaurant Industry”, by Stephanie Resendes, published at upserve.com
“How High End Restaurants Have Failed Black Female Chefs”, by Korsha Wilson, published at nytimes.com
“Breaking the Glass Paycheck: Challenges for Women in Restaurants”, published in rewardsnetwork.com (an industry guide)
“Balancing Act: Navigating the Restaurant Workplace for Women”, published in rewardsnetwork.com (an industry guide)
“How Will We Eat in 2021: 11 Predictions to Chew On”, by Kim Severson, published at nytimes.com
“What Will Happen in 2021: Here’s What Restaurants Need to Know”, by Danny Klein, published at qsrmagazine.com
“Is This the End of Tipping?”, by Emma Goldberg, published at nytimes.com
“Year Over Year Daily Change in Seated Restaurant Diner Due to the Coronavirus Pandemic in the United States from February 23, 2020 to February 20, 2021”, published at statista.com
“Impact of the Covid 19 Pandemic on the US Restaurant Industry”, by Felix Richter, published at statista.com