Women have long been at the forefront of shaping the world that we live in. This has been seen in countless ways, from advancing social justice to driving innovation and being leaders in various fields.
The culinary world however remains male-dominated. We sat down with Burcu Cracknell, the talented chef of MICHELIN-selected Josette, who is paving the way for women in the industry. We learned how this remarkable woman is making a difference, one woman and one kitchen at a time.
Chef Burcu opened Josette’s earlier this year. The female-led concept is inspired by 1920s Paris, and it has a unique approach to its menu that focuses on bringing back forgotten and unique dishes. The restaurant celebrates glamour and sparkles in every aspect from the interiors to the menu to the team and even in its water, via its partnership with equally female-forward premium water brand, EIRA.
Originally from Istanbul, chef Burcu found her calling to become a chef as she stumbled on a part-time restaurant job while studying mechanical engineering. Starting her career at Zuma Istanbul, she went on to work alongside acclaimed chefs, such as chef Colin Clague and chef Izu Ani in kitchens around the world.
When asked about the challenges women face in the kitchen, she points out that very often, especially at the beginning of her career, fellow chefs thought she would not be able to keep up and perform the same way as a man. “The culinary world remains a man’s world”, she says. “But if you are passionate about what you do, you just power through”, she adds.
Looking back at her career, she says that in the kitchen, there is no such thing as a man or a woman, there is simply a chef - a concept chef Burcu has proudly implemented in all kitchens she has worked in. “I like to make my female chefs understand that gender shouldn’t limit their potential”, she says.
“I encourage them to push their limits and to go above and beyond.”
It may not come as a surprise, that chef Burcu was drawn to open Josette, a representation of a female figure who is described as “mysterious, elegant, and sexy” and knows how to enjoy life. “When you enter the restaurant, you just know it’s been touched by a woman, and you feel a certain kind of glamour”, she says. “A great deal of attention went into the beautiful interior, and we took a lot of time to curate the menu”, she adds. Josette currently offers a breakfast, lunch, afternoon tea, and dinner experience. Chef Burcu is especially proud of the restaurant’s signature potato dish: the Le Mille-Feuille de Josette, a potato dish with caviar and truffle, that is nothing short of culinary artistry.
The restaurant in the heart of Dubai’s Financial Centre has recently partnered with the prestigious water brand EIRA, known not only for sourcing the purest water and working with some of the best restaurants in the world but also for recognising the invaluable contributions of women in leadership roles. A spokesperson for the brand says: “At EIRA, our dedication to creating an inclusive and empowering environment goes beyond just words; it's deeply embedded in our corporate culture. Mirona Rotaru, overseeing sales in the Middle East, and Hala Jaber, leading global sales, are testament to this commitment. Their remarkable achievements and vision not only drive EIRA’s growth but also underscore EIRA's unwavering belief in fostering diversity and championing gender equality.”
When asked about what piece of advice chef Burcu would give to female chefs, she points out that it all starts with believing in yourself first. “Be dedicated, be patient”, she says.
“Your time will come. Keep on doing what you love.”
