Women chefs are creating new best practices for reforming kitchen culture

Restaurant work is filled with hazards: kitchen injuries followed by sharp warnings not to seek medical care until after the shift ended. Unwelcome advances in the hallway. Complete dismissal of any request for mentorship. All sorts of prejudice.
“I was once told the restaurant almost didn’t call me because of the name on my resume–they said they thought I was a dishwasher,” said Melissa Rodriguez at a discussion hosted by restaurant wholesaler Baldor Bites. Rodriguez is the chef and owner of three restaurants, Mel’s, and the soon-to-open Al Coro and Discolo, all in the former Del Posto space in Chelsea.
Those are the kinds of moments that have long made

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