This is my first time to authentically have an interview with a woman chef. I think this paper has significance for me because it gives me a chance to conclude everything that I have. Concluding the information from the interview is a very important process for me since I think it’s a kind of post reflection when you recall some detailed information. I also change my impression towards chef a lot since I used to think they cook for feeding people, owning high salaries and living a fancy life but now I know that they cook just because they want to explore their creativity to try different things and make their customers feel happy and satisfied.

I was so excited to be invited to Rize Bakery and talk with the chef-Dawn. She is a wonderful chef who has a lot of experience and focuses on dessert making. She used to leave Boston and work in France but sadly she cannot receive the equal values as other male chefs since most French people believe that women should stay at home and cook for their families. It’s really tough for Dawn to develop her creativity and show her talent. She said, “I really want to prove that I am better than them but I have no chance.” Although this kind of stereotype has negative impacts on women chefs, Dawn tells us that she does learn a lot through the process of proving she is also capable of being fast. But now, she comes back to her hometown and works at Boston University, serving food for students. She said that there is a huge difference between working at university and working at restaurants. Now she works with a lot of women chefs and she also have a flexible schedule as same as all BU’s students. She really enjoys the environment.

What impresses me most is when students ask Dawn if she has any favorite chef, she said, “No. I think it’s all about art. As a chef, you want to try different flavors and different colors. You want your art become popular and exquisite.” She treats cooking as a very serious thing instead of just feeding people. She tells us that chefs from Bay State 100, Warren, West and GSU do a serious meeting every week in order to improve the quality of foods and make students satisfied. She tells us that she really wants to improve the quality of food for students since her daughter always complains about the food that her school serves. Menus for every day are same—hamburger, pizza, sandwich, fried chicken and coke.

From this simple interview, we can easily see that Dawn really likes her job now when she said, “I have enough time to raise my daughters and do what I want to do at the same time.” Although she tells us that all chefs dream to work in five-star restaurant that can charge them more money and give them more space for creativity, she enjoys every moment of being a university’s chef. Dawn said that creativity makes a chef great because it always teach her and inspire her.