INTERNATIONAL

PHILADELPHIA. Two of the 17 chefs on the sixth season of Bravo’s “Top Chef” hail from Philadelphia. Even more surprisingly — or, perhaps not — both are women.

Jennifer Carroll, the chef de cuisine at Eric Ripert’s 10 Arts inside the Ritz-Carlton, and Jennifer Zavala, who left Northern Liberties’ El Camino Real this month and is now working at Xochitl, will battle it out on the popular reality show.

Meanwhile, Alison Barshak (Alison at Bluebell), Luciana Spurio (Le Virtu) and Marcie Turney (Lolita and Bindi) are among the other female chefs putting great dishes together around the region. Philadelphia, it seems, hosts a growing hotbed of respected female chefs.

“Most of the time, delivery people still go right to one of the male line chefs, assuming that he’s the head chef,” says Sheri Waide, the chef at Southwark, in-between prepping for a dinner shift. “So I think anything in the media, like ‘Top Chef,’ helps make people more aware of women in these jobs.”

Running the kitchen of a fine dining establishment has it’s own unique challenges for women. Many see it as one of the firmest glass ceilings out there.

“A female executive chef is probably 10 times stronger than any male based on what she has probably had to endure to get to this point,” says James Sinclair, the Los Angeles-based author of “How to Save Your Restaurant in Ten Days.” “Young women who see female contestants on ‘Top Chef’ in fierce kitchen environments, which are traditionally a bastion of testosterone, have new role models.”

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