Etana Diaz, who began her career as a pastry chef and a line cook in fine dining, but found her true love for butchery after discovering that pastry wasn’t her passion. Etana proves that her dedication and drive outweigh her size and gender. She approaches meat cutting with creativity, ethics and knowledge and is proud to be a “Lady Butcher.”
Karyn Tomlinson, who graduated from Le Cordon Bleu in France, but was told on her first day on the job as a cook to go to the front of house for service. While her interest was in savory cuisine, she began working her way up through opportunities in pastry where she grew creatively. None of it discouraged her from pursuing her dream of becoming a head chef, and eventually she found herself at the helm of a kitchen. In 2018 she became the first solo woman to win Grand Cochon, a national whole hog cook-off. Today, she faces new challenges as she embarks on the complex process of opening Myriel, her first restaurant, during a pandemic.
Marielle Fabie, who grew up always lending a hand in the kitchen — whether it was helping her single mother cook for the family or helping her dad run his food truck — yet faced a double standard from her family, refusing to see cooking as anything but a hobby when she showed interest in culinary school. The disadvantages Marielle experienced as a woman of color have only fueled her ambition; she works tirelessly to be the best at what she does. Today, her success has finally proven to her parents that cooking is a viable and sustainable career for women.