I didn’t take the traditional route into food—I never went to culinary school, and I kind of stumbled into it organically. But I wouldn’t be where I am today without the women in this industry who have been so generous in sharing knowledge, opportunities, and support. There’s this real sense of community among women in hospitality, and that’s been invaluable. It’s not just about mentorship in the traditional sense—it’s about exchanging ideas, lifting each other up, and making space where space wasn’t always given to us.
Being a self-taught woman of color in a male-dominated industry comes with its challenges. I’ve been underestimated plenty of times, but I’ve learned to use those moments to shift perceptions. There’s always this element of surprise when people realize what I bring to the table—like they didn’t expect it. But I love that. It’s a reminder that skill, creativity, and passion don’t fit into a single mold, and that the industry is evolving beyond outdated ideas of who gets to take up space in kitchens. That’s something I try to pass forward, too—making sure other women, especially those who don’t fit the usual industry narrative, feel seen and valued.
There’s been progress, but there’s still a long way to go, especially when it comes to intersectionality. The conversation around inclusivity often centers on gender, but there’s still so much work to be done for trans women, non-binary folks, and people of color in these spaces. It’s not just about opening doors—it’s about actively dismantling the structures that have kept certain people out in the first place. That means rethinking hiring practices, leadership dynamics, and even the way kitchens function on a day-to-day level. True inclusivity isn’t just about who’s in the room, but whether they feel safe, supported, and empowered to thrive.”
Photo: Rahel Stephanie
Thu Buser
“As a little girl, I used to run around and cause chaos at my mom’s restaurant, built into the side of our house. There was just something so enticing about the activity and energy of the restaurant, and somehow my mom always found the time to put little artistic touches on each dish. Sometimes it was carrots carved into little roses, other times it was watermelons cut into fractal patterns; but there was always an element of beauty. She did her best to dissuade me from becoming a chef, but it was too late! Being a woman in Vietnam in my mother’s era meant you never had the luxury of pursuing your passion.
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