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When her application to the English police academy was turned down, she spontaneously decided to follow in the footsteps of her two older sisters and go to culinary school instead. She poignantly explained to me that for many lesbians, the no-frills uniform of a chef is very much in sync with their lifelong refusal to conform to gender ideals that call on women to appeal to the male eye and don accouterments like high heels, tight-fitting dresses, push-up bras, make-up, and elaborate hairdos.

From this point of view, the professional rationale of a uniform is a welcome excuse to dress down and avoid sexist objectification: They tend to focus on the essentials—quality and substance—and, unlike stereotypical gay males the sort who find careers as interior decorators, hair stylists, fashion designers, floral designers, caterers, and makeup artists , do not like to fuss around with decorum, appearances, and presentation.

In terms of food, this translates into something very distinct, refreshingly unassuming, and sophisticated in its simplicity. Which is precisely why I have, for many years, been instinctively drawn to restaurants that happen to be owned and run by lesbian chefs.

Chef April Bloomfield: a foodie's guide to New York

Dining in lesbian-run restaurants gives me the sense of visiting a comfortable but uncluttered and, most important, clean house—perhaps not the most stylish, but pleasantly unpretentious. The food is usually rather conservative in nature, close to home and heartwarmingly self-confident. Having dinner at the counter at my favorite New York restaurant, Pearl Oyster Bar , I can watch chef and owner Rebecca Charles deftly massage crumbled parmesan cheese, croutons, and just the right amount of dressing into torn leaves of romaine for the best Caesar salad in town before eating a whole grilled dorade that is stuffed with fresh herbs and a sliver of garlic, none of which I will let go to waste.

A perfect balance between restraint and indulgence.

April Bloomfield’s Personal life:

Her girlfriend by the way, Rita Sodi, is also a chef and restaurant owner, and the two Madames co-own the Tuscan-style gastroteca Via Carota just down the street from Buvette. A recent visit rewarded me with a delectable salad of charred radicchio di Treviso with burrata, and I have since then already toyed several times with her recipe for crushed spring peas with mint , featured in her new vegetable-centric cookbook, A Girl and Her Greens.

The sensual yet robust nature of the food served by these three highly distinct and openly lesbian women makes me think of Alice B. Please update your billing information. The subscription details associated with this account need to be updated.

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Meet the chef groupies looking for sex in the kitchen

She prefers to remain hushed about her love status, as no news of her having a partner has ever escaped to the media. Her mother was a home-based Bomboniere painter while her father was an engineer. She also has a sister along with whom she attended her catering college. April got her fame as a chef after she moved to Los Angeles and opened a gastropub named as 'The Spotted Pig' in

How to Make Fish & Chips with April Bloomfield