There is no clear cut linear path to success in the hospitality industry. Not only does success look different for each individual, but it changes and evolves based on opportunities and shifting priorities. The hospitality industry is a unique one. The community welcomes those who are on a determined career path as well as those who are stopping by while they figure things out. It's gruesome, challenging, rewarding and fulfilling all at the same time and it will leave it's mark on you in a meaningful way.
Each week we highlight the hospitality career path of an industry leader. And now with a library documenting over 350 of them, we wanted to share the humble beginnings of some of the female chefs who have risen to the top over the years.
Click the names to view the details of their paths and see what roles they had to get them to where they are now.
- Aisha Ibrahim: Chef de Partie → Executive Chef at Canlis
- Aretah Ettarh: AM Sauté Student Chef → Chef de Cuisine at Gramercy Tavern
- Avery Ruzicka: Baking Internship → Partner & Head Baker at Manresa Bread
- Ghaya Oliveira: Pastry Cook / Baker → Chef and Owner of Ghaya
- Hillary Sterling: Line Cook → Executive Chef at Ci Siamo
- Jenny Dorsey: Food & Beverage Associate → Founder of Studio Atao
- Joanne Chang: Management Consultant → Chef and Co-Owner of Flour Bakery & Café and Myers+Chang
- Katianna Hong: Cook → Chef/Partner of Yangban Society
- Leah Cohen: Cook (Pastry and Dish) → Chef Owner of Pig & Khao and Piggyback NYC
- Lisa Lombo: Junior Shift Supervisor → Multi-Unit Executive Chef for Aramark
- Melissa Rodriguez: Extern, Line Cook → Executive Chef and Partner of Mel's, Al Coro and Discolo
