Food is the gateway drug to experiencing heritage, heirlooms, community and culture. Ask anyone, and more often than not, the kitchen table is where conversations culminate at the end of day. Supper clubs become spaces where ideas simmer and snowball into action, or connections crop from sharing bread. The way we experience food has also evolved over the years. To eat is to immerse. For example, a dish at Jikoni, a ‘no borders kitchen’ in London, boasts Indian-inspired dishes alongside the founding chef’s Kenyan heritage - making for an unexpected but harmonious menu that sings. Meanwhile, a Marseille based independent chef finds the flexibility of working within an ever-changing environment a stimulant for creativity. Shuffling between formats such as residencies in Indonesia or taking over a boat to set-up a floating restaurant, she creates a microcosm of menus that allow her to work closely with the resources at hand.
And then there is the power of food to tell ancillary stories of inter-generational dialogues. Dishes as a melding of ingredients and memories passed down by ancestors, much like they would prized family heirlooms. One jewellery designer is leaning into totems of love and heritage wrapped in recipes as a technique to share stories of her new collections.
According to a report by Fortune Business Insights, the restaurant industry is seeing its greatest growth rate ever. The global food service market is projected to grow from $2,646.99 billion in 2023 to $5,423.59 billion by 2030, at a CAGR of 10.79% during this forecast period. Women, however, only make up a small percentage of this industry, with kitchens and senior level staff being predominantly male-dominated. A new guard of women in food is looking to change that. F
rom tackling food waste and hegemony, to using dishes to plate up their multiple identities— these women are bringing a whole new perspective to the table, one that is inclusive, community-driven and collaborative.
We wanted to know more and asked three industry insiders for their take, curated and written by Akanksha Kamath.
INTRODUCTIONS
THE POWER OF A MEMORABLE MEAL
CREATING COMMUNITY THROUGH FOOD
THE DOUBLE-EDGED SWORD OF FOOD AS CULTURAL IDENTIY