When Cassandra Austin joined the foodservice industry as a 15 year old, women in the commercial kitchen were an anomaly. 25 years later, Cassandra is an accomplished chef, consultant, recipe developer, culinary judge and Women in WACS representative for the Pacific Rim.
The industry has come a long way in 25 years, but equality for women in the kitchen is unequally distributed, with some countries lagging behind the Australian standard. As Women in WACS representative for the Pacific Rim, Cassandra is committed to improving networking and career opportuntities for female chefs, especially those working in local industries which remain particularly male dominated.
The following article was the Women in WACS featured profile for June 2010.
“Cass is living proof that you don’t have to be one of the boys in attire and attitude to succeed in the culinary world. Whatever she sets out to do, she gets done.”
Name
Cassandra Hayden (Austin)
Age
39
Home town
Sunshine Coast, Queensland
Current positions
Owner and operator (chef) of Elite Catering and Hospitality Services – mostly recipe writing, research and development for recipes and authors.
Career highlights
Owning and operating my own restaurant/catering business for 10 years; was President of the ACT Chapter of the Australian Culinary Chefs Federation; judging at the Global Pizza Challenge; working globally with Xtreme Chefs Consulting; teaching culinary apprentices.
What kind of formal education do you have?
I have the commercial cookery trade certificate, modules of the advanced chef’s certificate, a certificate in training and assessment, and hold a judge’s passport.
What made you decide to enter the culinary profession?
I loved cooking at school. I was amazed at what you could do with food and everything about it. I knew that is what I wanted to do and never had any doubts.
Do you have culinary childhood memories?
My Mum cooked when I was growing up. She had her own business and, as she started her days very early, she was often exhausted by the end of the day. So sometimes I would have to save the dinner as she napped on the couch. I have a stepmother who made beautiful peasant food which taught me that you could make excellent food with minimal money and ingredients if you had the knowledge.
The memories that stick out the most are making honeycomb with my stepmother and rearranging my mother’s salad because I thought it would look better. I still prepare my Mum’s corned beef which I love, and my stepmother’s Anzac biscuit recipe is also a favourite.
At what age did you first enter the food industry? What was your first job?
I was 14 and 9 months when I first started in the hospitality industry. My Mum was the function supervisor of a hotel and I used to go in and wash dishes for her. I left school at 15 as soon as I had completed my school certificate and started my culinary apprenticeship at a little Belgian-French Restaurant. It was hard but very good training. I was not allowed to use any machinery. Everything I prepared was prepared by hand.
What were important stepping stones to reach your current position?
At this stage of my career the most important steps I have taken have been the ones which have broadened my experience. I have worked in cafés, restaurants, clubs, convention centres, as well as in catering businesses doing both small scale catering and large event catering. Running my own business was an invaluable experience. I learned to do everything necessary to keep a business running. It was a very steep learning curve.
Did you or do you have a mentor?
In the kitchen I have had many mentors. They were all male as there were no female bosses. I am grateful for every bit of information they gave me – they have made me who I am as a professional today.
Belonging to a minority in a professional kitchen, I would read books by very active and famous Australian cooks such as Stephanie Alexander, Maggie Beer and Margaret Fulton. These books helped me stay motivated, focused and positive. Add to this books by Mather Evans and Anthony Bourdain, which describe the kitchen as it really is, and keep your head screwed on, reminding you that many others experience the sometimes gruelling conditions of the kitchen and that you need incredible mental strength and physical stamina to survive them.
What, if any, problems did you encounter in your career?
There are two moments that stand out: the first was my Grandmother’s response when I said I wanted to be a chef. She declared: ‘That’s no job for a lady.’
The second was when we were making bread at school. I was 15 or 16 and my teacher said to the class, who were all male and all older than me, ‘If you don’t know what bread dough should feel like, you should go and see Cassy. It should feel like a 16-year-old’s breasts.’ He thought nothing of his comment and continued on, while I was so embarrassed and mortified. That would not happen in my country today. In fact, I heard that a female teacher was reprimanded for calling a male student a ‘good boy’. How things have changed!
What was the greatest obstacle?
It took a long time for me to be taken seriously as a chef, because I was young and it was then unusual for a woman to be in the kitchen. I recall getting promoted to Sous Chef of the hotel where I was working at a young age and older male colleagues giving me a hard time because of it. Sometimes people questioned my motives. I was very excited when I turned 30 because people finally took me seriously in the kitchen after 15 years experience.
How did you overcome that hurdle?
I kept proving myself, kept succeeding. I just tried really hard to do the right things until the clouds cleared and the sun shone through again. However, if it felt it was not possible I also made sure I moved up to a better establishment or a higher position. That was my rule and it seemed to work for me.
What is the male/female ratio in your current job?
In senior management there are two females to four males.
Describe your current work conditions.
My work hours are very flexible and sometimes quiet sporadic. The global travel means you can work full speed for 6 weeks with not much time off and then take it easy for a couple of weeks. I prefer these hours.
Are you single, married or in a partnership?
I am engaged to be married for the first time in my life. I have always been very career focused but have finally met someone very special to me who works in the industry too. So he understands, and we both enjoy having found someone who GETS our fun, sometimes volatile, fast paced but very rewarding industry.
What is your advice to young women entering your specific field?
Work hard, use your networks – it makes it easier just having others to relate to and talk to. Learn as much as you can and if you have the skills to step up the next level, put your hand up and be noticed, stick your neck out.
What are your interests outside the culinary field?
Learning new things; socialising; reading; walking and keeping in shape; travelling; experiencing all the amazing things that life has to offer.
Do you manage to integrate those interests in your life?
Yes.
What are personal and professional interests that you would like to pursue within the next 5 years?
I am really enjoying using my brain more than my brawn these days. I am enjoying working globally with many different people and food cultures. I am excited that the world is getting more conscious about diet and we as chefs play a big part in that. I would like to see chefs involved in combating would hunger and other health issues with their knowledge of and skill with food. I would also like to have more balance in my life and get to see some more of my own beautiful country.
In your opinion, does the foodservice industry address problems specific to women adequately?
Yes, it does. I was at a competition last week and 40% of the competitors were female. In our education system 35% of apprentices who graduate from 3rd year are female. Things have changed a lot since I was a female apprentice 20 years ago; however, I am aware that all countries are not the same as mine and therefore it is very important for us to offer a good example and support to those less fortunate.
How could the foodservice industry/your national chefs’ association/WACS better address such problems?
By offering networking assistance to those who show real commitment and want to communicate and share knowledge and experience from all countries. Encourage them to get involved in all the things that WACS has to offer. After all, the more you give the more you get.
Would you be willing to be a mentor to other women in WACS?
Yes, most certainly! My email is cassandra@xtremechef.com.au. You can also contact me via the Women in the World Association of Chefs’ Societies Facebook site.
