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Three women who have shaped the culinary world

Three women who have shaped the culinary world

There are countless women who have shaped industries and have left a lasting impact on the world, that to try and squeeze them into one article celebrating their accomplishments would be a disservice to their legacy.

We want to celebrate all women and their awe inspiring achievements, so to start this series delving into women and their accomplishments we're looking at three figures you may or may not have heard of.

Three Women Who have Shaped the Culinary World

Buwei Yang Chao

Buwei Yang Chao

Buwei Yang Chao: Much of the western world can thank Buwei Yang Chao for introducing us to the wonders of Chinese cuisine and lifestyle. Her 1954 Chines cookbook 'How to Cook and Eat in Chinese' was more than just a recipe book. It gave the world a look into Chinese food and the culture. It was herald by the New York Times as "An authentic account of the Chinese culinary system, which apparently is every bit as complicated as the culture that produced it." , Despite not speaking English her writing has helped in making Chinese food as popular as it is today around the world.

Alice Waters

Alice Waters

Alice Waters:If her name doesn't ring a bell, "Farm-to-Table" might, she is most widely known as the driving force behind the global movement. Something she started way back in 1971 when she opened her restaurant, Chez Panisse, famous for its organic, locally grown ingredients. Her passion for fresh organic, locally grown ingredients has evolved into other projects like The Edible Schoolyard Project - teaching sustainable food education to children in 57 countries.

Dorah Sitole

Dorah Sitole

Dorah Sitole: There is no way we could celebrate Women's month without speaking about one of South Africa's gems, Dorah Sitole. She was a food stylist, travel writer and author and the former editor of True Love magazine.

​She made it her mission to spread and keep African food traditions alive and well. All her hard work and commitment saw her publish numerous cookbooks like; Recipes with a touch of Africa, Cape to Cairo and a follow-up book, Cooking From Cape To Cairo.

​She also received various awards and accolades such as the Galliova Food writers and stylists’ award (1990) and she was presented the inaugural President’s Award from the SA Chefs Association for contributing to the hospitality industry in 2007.

​Sadly, after over 40 years in the industry this African Culinary master passed away in January 2021. She has been a true inspiration for women in the culinary industry and will remain an icon.