The reasoning, Druckman notes, is not that there is a dearth of great female chefs, but rather that women are not allowed to succeed in the existing framework. The parameters for success are set up so that, for the most part, men are allowed to be great chefs. A woman can, at most, succeed at being a great cook. But when that cooking extends beyond the realm of the home, we are hesitant to acknowledge her genius.
