Summary: You’ve heard the antiquated and misogynistic phrase, “A woman’s place is in the kitchen.” Why then are only 19% of chefs women? There’s a history that goes back to the 17th century on that. (Link in first comment) What about toxic restaurant kitchen environments? Gordon Ramsey anyone? Today with all the poisonous chemicals leaching into foods, overuse of antibiotics in livestock, oil and radioactive material in the ocean, etc. It’s even more important to know where your food is coming from. Busy schedules and the ease of cheap and bad for you food make it easy to get caught in a trap. “Let food be thy medicine, and let medicine be thy food.” This famous quote is often attributed to Hippocrates. All food is not created equal. There is one woman doing things Another Way! We’re going to talk about all this and more! Franchescha Nor is the owner and creative director at Dive Coastal Cuisine in Dallas. Born and raised in Southern California, Franchesca is part Brazilian and Texan – but she's inspired by the world around her. She's lived in Colorado, Lake Tahoe, California, Italy, and Florida. Graduating at the top of her class at Johnson & Wales University, Franchesca was then schooled by different culinary masters, including Chef Alan Susser (founder of the Mango Gang in Florida), Chef David Bouley (Evolution), Chef Andrea Curto-Randazzo (winner of Food and Wine Magazine's Best New Chef award), Franchesca plays homage to her training with full, flavorful, and entertaining dishes. Dive's menu is heavily influenced by Franchesca's childhood, travels, and culinary education. You can also find her newest venture at Artichoke Mama https://womenareboring.wordpress.com/... https://divecoastal.com/ www.allwaysanotherway.com
