A woman in her 40s has been named one of the 50 women who have invented and patented the cooking utensils we all use in the kitchen.
The list of those 50, who were chosen from among around 20,000 entries, is an impressive one.
In her book Layla’s Delights: The Kitchen Companion, Layla T. Thompson wrote: ‘If we could do it all over again, I think I would be a better cook than I am now.
It is hard to imagine any woman cooking at home.’
Thompson was the co-founder of the kitchen brand Layla.
In the book, she said she was inspired to create the utensil, which has now been around for 30 years, by her mother.
‘My mother would cook, and she would eat,’ she said.
‘And it was a recipe I loved, so I thought I’d try to replicate it.
‘I was amazed to find that there are no recipes out there to help you recreate that same experience with a family or a kitchen.’
Layla is a dish that goes with all kinds of food, from salads and sandwiches to soups and stews.
The main ingredient is water.
A small amount of olive oil is added to make the sauce, which can be used for many different dishes.
‘It is the perfect condiment for soups, or for salads or sandwiches,’ said Thompson.
‘You can make it with chicken or turkey or fish or fish sauce, or a variety of vegetables, and it can be a fantastic complement to a salad or a soup.’
Laylae’s recipe has been a success at home, with the recipe card being sold on Amazon for over $1 million.
Layla Thompson, who co-founded the kitchen franchise Layla in 1995, says her mother cooked for her, and their family has been using the product since 2005.
‘The idea for Layla came from my mother.
She was a very strict vegetarian, and I think it has been an inspiration to me,’ said Layla, who now lives in Los Angeles.
‘She would eat all the time, and cook everything, and would have a small salad or two on hand.’
Laylan Thompson, of Layla Restaurants, in Culver City, California, with her mother, Laylan, left, and sister, Emily, who works at the franchise.
Laylan says she is not vegan, but is open to trying different recipes.
‘If you cook in the same way every single day, it makes it a lot easier,’ she explained.
‘What is so amazing about it is that you can eat anything, and there is no special preparation.
‘When I cook with Layla I like to use everything in the house.
You don’t need to have a whole box of the exact same ingredients every day.’
‘It’s really amazing how much the kitchen has grown, and what the technology has been able to do.
It’s amazing to see how much people have grown in the past 30 years.
It was a great idea that started in my family, and we’ve been doing it since we opened the restaurant.’
A popular cooking gadget in the US The popularity of Laylah has helped to push the company’s technology forward.
Laylah’s app, which is available on the Apple App Store and Google Play, enables customers to order and pay for their food using their smartphones.
The service also includes a shopping cart service where customers can choose to pay with a credit card, pay with cash or pay using an electronic debit card.
‘This technology has revolutionised the kitchen,’ said Tanya Crampton, who has been following the restaurant’s business closely.
‘People are ordering in their kitchens and paying with their phones.’
Laylah Restaurants now has more than 30 locations around the US, including in New York City, Los Angeles and San Francisco.
‘We’re really excited about what Laylah is doing,’ said Cramton.
‘They’re working with the food industry to develop more efficient kitchen equipment and better technology.’
Laylamas first restaurant, the Culver Grill in Culvert City, was a success, but the franchise was soon bought out by another company.
‘There were two or three franchises in the early days that I was very disappointed about,’ said Tom Nachman, who is the current president of Laylams franchise.
‘Then I got a chance to work with Laylah, and that really changed everything.’
Nachmán said Laylah now has 15 locations in the country, with about 100 restaurants and 70,000 customers.
‘In the early years we had a very small customer base, and as a company we have grown over time,’ he said.
Laylans restaurants were open 24 hours a day, seven days a week, and the franchise also offers catering services, catering for weddings and family gatherings, and catering for corporate events.
‘These are some of the most expensive restaurants in the world,’ N