People 07 December 2017
It's an aging concept, that of the male-only executive in the kitchen. Women, who have long been confined to pastry or serving in restaurants now find themselves dominating in the food and beverage sectors throughout the world. Whether they're rockstar bartenders or beverage directors, or conceptual sue chefs, or kitchen executives, these sectors have been some of the fastest to knock down the gender barriers that have plagued the working world for centuries.
In Michelin ratings, women still have a ways to go, with only about 8% of the starred restaurants in NYC run by female chefs, something the guide's director said they “can't do anything about" when questioned on the gender discrepancies.
Michelins aside however, it's the sushi industry that is the focal point here, which, food-critics Zagat have described as “woefully behind in terms of gender equality." At 24, Oona Tempest is one of the youngest female sushi chefs on the scene in New York, and has taken the industry's engendered history to task with her quick rise to prominence in the Edomae sushi sphere.
“I had no idea I was going to be a chef," laughs Tempest, who was an aspiring marine biologist before taking an art degree in New York. Given her proclivity for the creative, and her waitressing job at the time in Tanoshi Sushi, it became inevitable that the two would converge when one day, the head chef asked her if she would like to hold a knife. “I started as a waitress," begins Tempest. “I learned about the differences in the fish, their history. what their seasons are so I could explain to customers the technical facts. Then my master invited me one night to try holding a knife, and it just snowballed from there."
The fast-pace movement of NYC's restaurant scene lends itself to a faster training progress than the traditions practiced in sushi's home country. “In Japan an apprentice would start as a host or a dishwasher," says Tempest. “Traditionally you would start cleaning the floor, and then washing the rice for a year or two, then cleaning or gutting the fish for a year or two, and the minimum (for the training) would be ten years." For Tempest, the expedited process came by virtue of a few factors, the most important being work ethic. Under the supervision of her master, she worked almost 7 days a week, focusing only on one skill at a time. “So it looks like I got where I am really fast but really it was just because of the level of intensity I was trained at," she comments.
“And of course this is ignoring the fact that first of all, you would not be female," Tempest states. Given the patriarchal nature of Japan's culture, this mentality has seeped into sushi restaurants throughout the world. Even with asian fusions such as fan-favorite Nobu, a female chef behind the sushi counter is a rarity, if not a non-entity.
It only takes one, of course.
Tempest's quick rise through the ranks at Tanoshi gave her a resounding name for herself when she looked to make the next step in her career. Her most recent posting is at David Bouhadana's Sushi By Bou, of which, she is Sushi By Bae(and yes, we absolutely adore the name).
“Traditionally you would start cleaning the floor, and then washing the rice for a year or two, then cleaning or gutting the fish for a year or two, and the minimum (for the training) would be ten years. And of course this is ignoring the fact that first of all, you would not be female."
You'll find Tempest's sushi counter nestled away in the hip Jue Lan Club where you will sit down at her counter and watched her transform what looks like regular fish into a culinary experience that is sure to blow you away.
Tempest's 90-minute Omakase is similar to a restaurant tasting menu, only a little more intimate. Omakase basically means “I trust you" in Japanese, whereby you give all inhibition over and allow the chef to do the choosing for you. In the last few years, Omakase and particularly Tempest's style of traditional serving, Edomae, has been available in very few restaurants in the city, a trend which appears to be turning around.
“New York City is going through quite a sushi renaissance," says Tempest. “Just this past summer alone, 10 new high-end Omakase restaurants opened up."
The renaissance has begotten a rebirth of old style sushi - very simple, clean, no extra ingredients and very traditional - Edomae, which is an old form of sushi, is what sushi trends are now reverting to. To say you're Edomae technically means you're using fish from only the Tokyo region, but now it intimates that you're using this old, simple style. All of Tempest's fish comes from the biggest fish market in the region, Tsukiji, which is easily imported into New York because of great trading lines between the two cities, but also makes for a different day, everyday. Tempest relies on her imagination for each tasting menu, given the unpredictability of the fish coming in from abroad.
Given the spotlight that is now on the culinary arts to embrace the times, we're confident Oona will soon be working with a team of female sushi chefs. But for now, we will continue to watch in awe as she keeps us drooling over her beautiful and delectable fish artistry.
It is one thing to read and another thing to understand what you are reading. Not only do you want to understand, but also remember what you've read. Otherwise, we can safely say that if we're not gaining anything from what we read, then it's a big waste of time.
Whatever you read, there are ways to do so in a more effective manner to help you understand better. Whether you are reading by choice, for an upcoming test, or work-related material, here are a few ways to help you improve your reading skills and retain that information.
Read with a Purpose
Never has there been a shortage of great books. So, someone recommended a great cookbook for you. You start going through it, but your mind is wandering. This doesn't mean the cookbook was an awful recommendation, but it does mean it doesn't suit nor fulfill your current needs or curiosity.
Maybe your purpose is more about launching a business. Maybe you're a busy mom and can't keep office hours, but there's something you can do from home to help bring in more money, so you want information about that. At that point, you won't benefit from a cookbook, but you could gain a lot of insight and find details here on how-to books about working from home. During this unprecedented year, millions have had to make the transition to work from home, and millions more are deciding to do that. Either way, it's not a transition that comes automatically or easily, but reading about it will inform you about what working from home entails.
When you pre-read it primes your brain when it's time to go over the full text. We pre-read by going over the subheadings, for instance, the table of contents, and skimming through some pages. This is especially useful when you have formal types of academic books. Pre-reading is a sort of warm-up exercise for your brain. It prepares your brain for the rest of the information that will come about and allows your brain to be better able to pick the most essential pieces of information you need from your chosen text.
Highlighting essential sentences or paragraphs is extremely helpful for retaining information. The problem, however, with highlighting is that we wind up highlighting way too much. This happens because we tend to highlight before we begin to understand. Before your pages become a neon of colored highlights, make sure that you only highlight what is essential to improve your understanding and not highlight the whole page.
You might think there have been no new ways to read, but even the ancient skill of reading comes up with innovative ways; enter speed reading. The standard slow process shouldn't affect your understanding, but it does kill your enthusiasm. The average adult goes through around 200 to 250 words per minute. A college student can read around 450 words, while a professor averages about 650 words per minute, to mention a few examples. The average speed reader can manage 1,500 words; quite a difference! Of course, the argument arises between quality and quantity. For avid readers, they want both quantity and quality, which leads us to the next point.
Life is too short to expect to gain knowledge from just one type of genre. Some basic outcomes of reading are to expand your mind, perceive situations and events differently, expose yourself to other viewpoints, and more. If you only stick to one author and one type of material, you are missing out on a great opportunity to learn new things.
Having said that, if there's a book you are simply not enjoying, remember that life is also too short to continue reading it. Simply, close it, put it away and maybe give it another go later on, or give it away. There is no shame or guilt in not liking a book; even if it's from a favorite author. It's pretty much clear that you won't gain anything from a book that you don't even enjoy, let alone expect to learn something from it.
If you're able to summarize what you have read, then you have understood. When you summarize, you are bringing up all the major points that enhance your understanding. You can easily do so chapter by chapter.
Take a good look at your life and what's going on in it. Accordingly, you'll choose the material that is much more suitable for your situation and circumstances. When you read a piece of information that you find beneficial, look for a way to apply it to your life. Knowledge for the sake of knowledge isn't all that beneficial. But the application of knowledge from a helpful book is what will help you and make your life more interesting and more meaningful.