So, what about the food? Can gender really have an effect on how a meal looks or tastes? Although a few of the dishes served to the panelists seemed right out of the pigeonhole playbook ("This is a single woman's cocktail," Cowin said, pulling a long, suggestive strip of grapefruit peel out of a honey-sweetened drink), the panelists agreed that a chef's background, training, and mentors reveal more about his or her cooking than genetic makeup. "Great chefs, whether they are male or female, develop a distinct sense of style," Cowin said. "Ultimately, that style is what will show up on the plate, not their gender."