“A Woman’s Place” provides an intimate look at the biases and barriers women face in the culinary industry through the personal stories of three inspiring chefs who want change not just for themselves but for the industry as a whole. It follows a restaurateur, a chef de cuisine, and a butcher who all have struggled with overcoming, in one way or another, the notion that they were just “something pretty to look at in the kitchen” as Chef de Cuisine of the Ramen Shop, Marielle Fabie, puts it. Karyn Tomlinson, a restaurateur in the Twin Cities reflects on her journey which began with the early realization that food was the thing that connected generations at her grandmother’s table; she says “…I guess I feel a sense of responsibility to show other women they can bring their femininity to the table. And that’s actually a strength – not a weakness…” These three determined women, and more like them, represent the future of culinary; judging from “A Woman’s Place,” it looks like that future is in good, strong – calloused – hands.