]Hi Chefs,
My name is Josie and I am a preoperative transwoman who is just getting into her baptism by fire..starting the long journey towards becoming first a professional cook and then eventual Chef. I would like to know your experiences, good and bad, with exposure to the LGBT community within the kitchen.
The kitchen has saved my life. I have recently been released from a 6 year incarceration in the Federal BOP and I have self studied culinary science, technique, and theory for three of those years. Do you guys think that there will be any significant hurdles in my way when it's time to move up to a supervisory role such as chef? When I start to present as a woman again..I fear that it could have some backlash because of the macho, bro culture that permeates the fine dining kitchens. Don't get me wrong, I am tough as nails and back down from nothing or no one. I'd just like to know what to expect. So far I have had no issues.
Understand where I'm coming from or am I rambling? Anyways...stay tuned.
My name is Josie and I am a preoperative transwoman who is just getting into her baptism by fire..starting the long journey towards becoming first a professional cook and then eventual Chef. I would like to know your experiences, good and bad, with exposure to the LGBT community within the kitchen.
The kitchen has saved my life. I have recently been released from a 6 year incarceration in the Federal BOP and I have self studied culinary science, technique, and theory for three of those years. Do you guys think that there will be any significant hurdles in my way when it's time to move up to a supervisory role such as chef? When I start to present as a woman again..I fear that it could have some backlash because of the macho, bro culture that permeates the fine dining kitchens. Don't get me wrong, I am tough as nails and back down from nothing or no one. I'd just like to know what to expect. So far I have had no issues.
Understand where I'm coming from or am I rambling? Anyways...stay tuned.