The first chef with the most Michelin stars, and the first to get two times 3 Michelin stars, was a woman, before Alain Ducasse 65 years later. High-standard gastronomy has mostly been owned by men chefs, even though sexist views, in France at least, always considered women as the one responsible for cooking in the household. This felt paradoxical to me that, theoretically, there would be more women chefs in proportion, but none of them among the top. What I find worth sharing is that the story of Eugénie Brazier partially contradicts that paradox that has always bogged me.
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The first chef with the most Michelin stars, and the first to get two times 3 Michelin stars, was a woman, before Alain Ducasse 65 years later. High-standard gastronomy has mostly been owned by men chefs, even though sexist views, in France at least, always considered women as the one responsible for cooking in the household. This felt paradoxical to me that, theoretically, there would be more women chefs in proportion, but none of them among the top. What I find worth sharing is that the story of Eugénie Brazier partially contradicts that paradox that has always bogged me.