Canadian women chefs say it is time to stop worrying about their minority status in the cutthroat restaurant business because there are plenty of other things to put on the menu.

For Toronto’s top women chefs the key is to persuade diners that Canadian food is cool. Being a woman is secondary to the goal of getting people to buy, eat and enjoy really good food.

“The focus is more about creating a localized industry, in building something that is unique to our immediate environment, to advancing the notions of sustainable farming,” said executive chef Anne Yarymowich, executive chef at the Frank restaurant in the Frank Gehry’s renovated Art Gallery of Ontario.

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