On Sunday, March 30th, in Manhattan, Cherry Bombe magazine’s Kerry Diamond and Claudia Wu hosted the first Cherry Bombe Jubilee, a conference in celebration of women in the world of food. Sponsored in part by OpenTable and attended by hundreds of up and comers and established names (Hello, Alice Waters!) in the culinary realm, it was a day of learning, discussion, networking, and, of course, food. Later that evening, OpenTable hosted an after-party at Corkbuzz Wine Studio. Featuring wines curated by owner Laura Maniec, Jordan Salacityo, Beverage Director at Momofuku restaurants, Pascaline Lepeltier, Wine Director at Rouge Tomate, and Juliette Pope, Wine Director at Gramercy Tavern, the after party also featured sweet and savory treats. You can check out exclusive photos from the evening’s festivities below.
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Throughout the Jubilee, some of the food world’s best and brightest weighed in on a number of topics, including:
* Christina Tosi of Momofuku Milk Bar (and inventor of the famed crack pie), spoke about being the change. “We get to choose how we exist in this industry.” She urged attendees, “Be the individual. Individuality is priceless.” She also encouraged women to “make room for someone else to come in” to your kitchen, your business, and the industry.
* Dorothy Cann Hamilton, founder of the French Culinary Institute (my alma mater!), pointed out that although there’s a perception that there are more men in the culinary field, the percentage of women attending culinary school was 59% in 2012 (up from 31% in 1992) as compared to just 41% male students. Her hypothesis as to why we aren’t seeing more female chefs dominating restaurant kitchens is that women are seeking out more entrepreneurial ventures after graduating.
* Chefs April Bloomfield (The Spotted Pig), Katie Button (Cúrate), Anita Lo (Annisa), and Sarah Kramer were on a panel called “Getting Your Clog in the Door.” They all agreed that doing a stage/internship is an important first step. Kramer said, “Doing a stage is a great way to get your foot in the door at a restaurant if you want to work there.” And, it worked for Kramer; she wound up staging and, later, working at Blue Hill at Stone Barns. Beyond a stage, Lo advised, “Go work at the best restaurant you can find.” She started her career at Bouley and hasn’t missed a beat since. For those newbies not living in a major culinary city, there are still plenty of opportunities. Bloomfield pointed out, “No matter where you start, it will expose you and lead you to other places.” For those unable to get into the kitchen of their dreams, Button recommends starting in the front of the house to get to the back of the house. She employed that strategy successfully at both El Bulli and José Andrés’s restaurants.Continue Reading