What does diversity, equity and inclusion mean in a male-dominated field?

Karen Cheng, Director and Founder, The Travelling C.O.W. and Co-founder, Sushi Kimura, The Gyu Bar, Ichigo Ichie, and Binary

Credit: Karen Cheng

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As an F&B entrepreneur, this year's IWD theme – #EmbraceEquity – is an important reminder that creating a more equitable and inclusive environment is a two-way street. It's not just about me, as a woman, deciding what needs to change in this male-dominated field, but also for others, regardless of gender, to recognise their own potential.

Everyone has their own unique strengths, skills, and interests, and it's important for us to discover where those strengths lie and help each other develop them. Equitable treatment means understanding the needs of each person, recognising that not everyone's potential is the same, and providing equal opportunities for growth and development.

By embracing equity in the workplace, we can create a more inclusive and supportive environment for all.

Bianca Bustamante, F1 Academy racing driver

Credit: Bianca Bustamante

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In my field, it’s traditionally perceived that women can’t be successful racers and men are more superior athletes. I’m thrilled to see that women have an opportunity to chase their dreams in motorsport, and reach the pinnacle of Formula 1 which is why I’m excited to work hard to reach the top of the podium. While I feel we should be proud of society's progress, it’s more important to work hard and continue the fight.

Being diverse, equitable, and inclusive is about being vocal and fighting for a better future, to look within, and discover the strength inside all of us. How much are you willing to work for and sacrifice in order to achieve your dreams? I’m grateful for the support from my team and fans, but I’m aware of the responsibility of being granted such a platform. Opportunities are hard to come by so I work extremely hard to maximise my potential.

This is why I will never stop training, gaining more track time, and working closely with my engineers to become the best driver in the world.

Nora Razak, Open Innovation Leader, KONE Asia Pacific, Middle East and Africa

Credit: Nora Razak

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Diversity, equity, and inclusion are not mere buzzwords but essential components for a fair and inclusive society. I am fortunate to work for an organisation that acknowledges and embraces differences in all aspects, recognising that diverse teams with multidimensional perspectives lead to more innovative and better solutions.

As a woman in a male-dominated field, I have come to realise that it is not just about fighting for a seat at the table that is already set. It is also about being proactive in creating our own "table". We shouldn't be afraid to seek out opportunities and take ownership of our careers. By taking on leadership roles, pursuing passion projects, or new ventures, we can shape the agenda and culture in ways that are more inclusive and equitable. This can create a positive impact not only on our own lives but also for those seeking an empowered place at the table.

Chef Akane Eno

Credit: Ichigo ichie

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As a female chef in the male-dominated field, I have thankfully never felt that I was treated differently because of my gender. It is crucial to treat everyone based on what they want to achieve and what their goals are, regardless of their gender. I believe that everyone is unique, with different goals and aspirations in life, and they are all facing different situations.

I think that opportunities should be given in an equitable way, and that everyone should be judged on their abilities, rather than their gender. #EmbraceEquity highlights the importance of creating a fair and just society for everyone. As a chef, I am proud to be part of an industry that recognises the value of equal treatment and opportunities for all.

Nuria Gibert, Director of Restaurant Gaig

Credit: Restaurant Gaig

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This is a great topic to highlight on the importance of creating equity at the workplace. In fact, it is fundamental to implement equity to ensure a business grows and is a proper place to work in. At Restaurant Gaig, we always encourage the team members to share with us their area of interest.

Together with my Executive Chef Marti and Restaurant Manager Ruben, we will organise fortnightly training sessions with the team. For example, one team member loves wines, and so we’ll provide a simple learning session on wines; another loves cocktails, and so we focus on training her to learn more about cocktails. For our pastry chef, we'll share pastry books and baking tips with her to help her to develop her skills. We aim to provide adequate resources and training to the individuals to motivate them and hopefully they’ll grow with us.