TV shows are special ingredients to encourage new cooks, says chef

Chef Elizabeth Allen said: 'Cooking is seen as much more glamorous than it used to be and I think that is because there is so much coverage of it'

Hard work: Elizabeth Allen in the kitchen

Lizzie Seabrooks

Lizzie Edmonds @lizzieedmo29 September 2016

Cooking shows have attracted more people into the industry, says chef Elizabeth Allen — but there isn’t enough being done to encourage women.

She said programmes such as MasterChef, Great British Menu and Saturday Kitchen had made a career in the restaurant business more appealing.

Allen, 28, the former head chef of Hackney restaurant Pidgin, has appeared on MasterChef herself. She said: “Cooking is seen as much more glamorous than it used to be and I think that is because there is so much coverage of it — so many cooking shows. People are inspired and getting into cooking which is great.

'Cooking is not glamorous, really. The hours are long and it’s hard work. You have to love it and be obsessed with food to make it. It is a job of passion for sure.'

“Instagram and Twitter have made a big difference too and have not only inspired people, but connected chefs with one another more and inspired them too. It has created a network of chefs with other chefs and suppliers which is great. But cooking is not glamorous, really. The hours are long and it’s hard work. You have to love it and be obsessed with food to make it. It is a job of passion for sure.”

Allen said the industry had “come a long way” in terms of getting more women chefs into the kitchen but more needed to be done. “I very rarely get female applicants when I am hiring,” she said. “It’s a real shame. I’m not sure why that is. But there are so many ways people can be involved in food that’s not in the professional kitchen.

“It is gruelling mentally and physically and not for everyone, male or female. The hours make it hard for women with children or a family. There are schemes now for childcare which will help and the industry is changing and becoming more accepting. But there is more to do for sure.”

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Allen was speaking as one of the chefs involved in the Omnivore food festival in east London next month. For the second year running, the festival will take over the Old Truman Brewery from October 21 to 23.

It will include a schedule of free talks and demonstrations, one of which is hosted by Allen, and one-off ticketed dinners plus an artisan and street food market. Allen said: “It is important to celebrate the development of food and encourage new people to get into the kitchen. It is an honour to be among those picked to be a part of it.”

Omnivore, a travelling food festival, was founded in 2003 and is the brainchild of Frenchman Luc Dubanchet.