About the Chef
Chef Cooper, a graduate of The Culinary
Institute of America, was one of the first fifty women to be certified as an
Executive Chef by the educational arm of the American Culinary Federation.
Anns career has taken her from positions with Holland America Cruises to
Radisson Hotels to the Telluride Bluegrass Festival and Telluride Ski Resort
where she catered parties of up to 20,000. She has been featured in Gourmet,
Food Arts, Chef, Restaurants & Institutions, Nations Restaurant News,
National Culinary Review, The New York Times, The Christian Science Monitor,
The Boston Globe, Womans Day and has made Guest Chef appearances throughout
the country. Ann works as an industry services consultant for the Culinary
Institute of America, as Corporate Chef for Pinnacle Hospitality, and as a
consultant for several restaurants and hotels in New England. Chef Cooper is on
the Executive Committee of the Women Chefs and Restaurateurs, the Board of
Overseers of CC2000, past President of The American Culinary Federation of
Central Vermont and a member of The Alumni Committee of the Culinary Institute
of America. She has been a presenter at both the National Restaurant
Association and Fancy Food shows in New York City and Chicago. Cooper maintains
an online presence as well, with services and websites such as Chefnet, Indian
Harvest, Foodnet, DigitalChef and The Womens Culinary Resource Site.
Since the early 80s, Ann has served as Executive Chef at the prestigious
Telluride Film Festival in Telluride, Colorado and her staff includes winners
of the Chef Ann Cooper Academy Scholars Award established in 1995 by the IUP
Academy of Culinary Arts in Pennsylvania. In 1998, operating out of the kitchen
facilities headquartered in tents, she catered events where the total meals
served topped 20,000 during the five-day festival.
Ann has compiled an impressive record of achievement during her career and her
numerous awards include both Gold and Silver medals won at national ACF
conventions. In 1995, she was Vermont ACF Chef of the Year as well as being a
national ACF of the Year nominee. Ann is currently working on her next book,
The Sustainable Kitchen, to be published by Routledge and to be released in May
2000.
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About the Author
To
order
A Woman's Place is in the Kitchen online just click
here!
A Woman's Place is in the Kitchen is a historical and contemporary
research collection that provides a comprehensive vision of women and
their roles in the professional culinary arena. In a domestic setting
on an international level, women have been the primary food providers
to the world. Yet, until recently, women have been all but excluded
from the upper echelons of professional kitchens.
In her book, Chef Ann Cooper discusses both
traditional and current vantage points of women involved in the food
service industry. Some of the historical issues discussed include: the
influences of sociological change emanating from the transfer of power
from matriarchal to patriarchal emphasis and the effects of the
implementation of the brigade system which was developed from all-male
military institutions.
A database of 6500 women and the compilation of 500
surveys provide statistics for the contemporary discussion. Women
culinary professionals of today express passion for food while haveing
to balance choices between professional and family obligations; what
are the ramifications of these choices and how do they effect the
culinary industry and the decisions made by colleagues, mentors and
staff?
This is the first book that has been written
exclusively about women chefs and restaurateurs; A Woman's Place is in
the Kitchen provides an informative, insightful and objective protrait
of the role of women working in the multi-faceted culinary field.
Sample her
New England Fall
Menu - October
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