The culinary world is grappling with a persistent gender gap, leaving top kitchens dominated by men despite growing calls for equality and diversity.
Harrowing Tales from the Kitchen Frontlines
During a hectic lunch rush, Chef Sally Abe faced a horrifying moment when a male colleague poured scalding oil on her hand. He claimed it was an accident, but Sally knew better. In her memoir, A Woman’s Place is in the Kitchen, she exposes the brutal realities women endure in male-dominated professional kitchens.
Sally’s experience is far from isolated. Despite only 17% of professional chefs in the UK being women and a mere 8% of Michelin-starred restaurants being female-led, many women continue to battle systemic sexism and hostile work environments. The old adage telling women to “get back in the kitchen” still echoes loudly, discouraging many from pursuing or advancing in culinary careers.
Toxic Environments and the Cost of Resilience
Starting her career at prestigious establishments like the Savoy Grill and Gordon Ramsay’s restaurant at Claridge’s, Sally was often the only woman behind the kitchen pass. The atmosphere was described as “toxic,” filled with hypermasculinity and relentless pressure.
“I think it’s quite shocking for people who don’t have any idea what hospitality is like,” Sally told Money. “If you told someone to f*** off in a regular office, you would get sacked. But it’s just day-to-day in the kitchen.”
Verbal abuse and physical assaults, such as the incident Sally endured, create an unwelcoming and unsafe environment for women. Nicknames like “Tit Rat” and derogatory comments urging women to “stay in the kitchen” further alienate female chefs, making it difficult for them to thrive and advance in their careers.
Barriers to Advancement and Work-Life Balance
Women in professional kitchens face numerous obstacles beyond overt sexism. Limited maternity leave, ill-fitting chef whites, and a culture that demands long hours and weekend shifts disproportionately affect women, who may also bear more family responsibilities.
TV chef Judy Joo shared her struggles: “During my internship at Bell Laboratories, on my very first day, I asked where the ladies’ room was, and no one knew. I had to walk to another building with the auditorium just to find the only one – that was wild.”
Judy’s experience mirrors that of many women who find themselves isolated in male-dominated settings. Without adequate support and role models, women are often discouraged from pursuing or continuing careers in professional kitchens.
Inspirational Stories of Resilience and Change
Despite these challenges, many female chefs are pushing through and creating positive change. Anya Delport, CEO of the Michelin-starred restaurant Interlude in West Sussex, faced discrimination firsthand. Customers often preferred speaking to her husband, the executive chef, over her. Yet, Anya remains optimistic about the future, believing that mentorship and support among women can drive significant progress.
Sally Abe also found a way to overcome burnout with help from Gordon Ramsay, who provided her with therapy—a gesture she describes as “life-changing.” She now leads the Pem, a kitchen staffed predominantly by women, fostering a supportive and inclusive environment.
The Importance of Role Models and Mentorship
Role models like Judy Joo and Anya Delport play a crucial role in inspiring the next generation of female chefs. Their success stories highlight the importance of mentorship and creating spaces where women can thrive without facing constant sexism.
“Seeing women in leadership makes it easier to imagine yourself there,” Judy explains. “Sexism in the culinary world is almost expected, and it’s incredibly frustrating and belittling. We need more female role models to change this narrative.”
Addressing Systemic Issues for a More Inclusive Industry
To increase the number of female chefs in top kitchens, the industry must tackle systemic issues such as unequal pay, lack of maternity support, and pervasive sexism. Establishing clear policies that promote gender equality and creating safe, supportive work environments are essential steps.
Clifford Academia, Vice President for Luzon Operations at Aboitiz InfraCapital Economic Estates, emphasizes the need for cultural shifts: “If you are a respectful boss and lead with love, guidance, and empowerment, then it just filters down. It is probably easier to do that than to stand and shout at people all day.”
By fostering an environment that values respect and inclusivity, kitchens can become more welcoming to women, allowing them to advance and lead with confidence.
Future Outlook: A Path Towards Equality
The path towards equality in professional kitchens is long, but progress is being made. With more women like Sally Abe and Judy Joo sharing their stories and advocating for change, the culinary industry can move towards a more balanced and inclusive future.
As mentorship programs and supportive policies become more widespread, the hope is that the percentage of female chefs in top kitchens will continue to rise, breaking down old stereotypes and paving the way for a new generation of talented, empowered women in the culinary world.
