The subject of women in the commercial kitchen is a discussion that’s been doing the rounds as of late. Female representation on food is coming into increasing focus thanks to women passionate about the business, and organisations eager to support them (those like the recently landed WOHO). Now individual eateries are getting in on the action, championing the talent of females in food like NOMAD.

The Sydney restaurant is one of the first to help fly the flag for the talented females of food, hosting a special media event in celebration of ladies taking the lead. Nomad co-owner Rebecca Yazbek will be joined by head chef Jacqui Challinor and sommelier Samantha Payne on the night to showcase the best of local produce for a female-only guestlist.

The evening is a chance to put a spotlight on the talented female members of the food world. “In our own business we have so many females and wanted to celebrate their work and contribution, then when we looked at our producers and winemakers we saw a bunch of women who we wanted to throw a spotlight on!” she says.

It’s a case of drawing attention to those who don’t demand it for themselves. “Women are finding their voice more and more. There are outstanding chefs, bakers, waiters, restaurant managers, sommeliers, farmers and winemakers who are all women, I find they’re just not as loud as their male counterparts,” she explains.

The feast will be created in part from the produce provided by Karen Borg (of Willowbrae goat’s milk), Liz Johnstone (Johnstone Kitchen Gardens), Sue Simmons (Melanda Park Pork) and Anita Puharich (Victor Churchill Butchers).  But it’s “not just because they’re female,” says Rebecca. Rather, “we work with them because we feel they are the best and we have a relationship with these suppliers from when we first opened almost four years ago.”

While Ladies Night is a media-only affair, the event is a chance for even greater awareness of what women continue to achieve in the industry, hopes Rebecca. “The more we see women in all aspects of the industry, the more it will encourage other women to see food as a great opportunity for a career,” she says.