PROFESSIONAL COOKS

Evening Post, Volume CXXI, Issue 83, 7 April 1936, Page 19

PROFESSIONAL COOKS

lITTLE pHANCE FOR WOMEN

Althpugh. cooking, seems-to be an occupation eminently suitable to women, it is the one profession in which there is less opening; ipr women today than"2o.'.years ago, ■according to Mr, Leo Martha^ller, ah expert chef, who arrj-ved in Sydney I'ec'ently, gtates the "Sydney. Mprning • Herald." :

"Back, east, in.'New'¥Qrk l ";fte said, '"there were ■ women caqkjpg vegetables in the big hotels 20 year? ago; biat gradually, they liave^bew elimin^ ated and there are np. women eppks at all in the big hotel kitchens today. It was not that" WPiTien were unsati's' factory, but- there ..was cpntinual Iricr tion between the men and women, so the latter had to go, and they have retired more and riipre tp the hPme, I do npt think women make good professional cooks in big Places, although they are Splendid homfr-eppke}^; pro* fessipnai cooking is tPO : heavy fo? them." \ ■ .'•■-■

Some of the 'women's athletic olubs still preferred wpmep cooks; while many restaurants had women to' prepare, their salads, continued Mr/Marthaller, and it was customary W hotel and restaurant kitchen's'to' have two pr three women to check all the fqedl as it went into the dining-room. WeJ men were chosen for this beoause they were efficient and observant. ]