Not ‘a woman’s place’? Unveiling the Challenges female chefs Face in Top Kitchens
In the UK, women represent only 17% of chefs, and for those who break into this demanding sphere, the challenges are both intense and multifaceted. Recently, a number of top female chefs opened up about their experiences, showcasing a brutal reality punctuated by sexism, abuse, and an overwhelming male presence. This isn’t just a coincidence or a statistical anomaly; it’s a glaring signal that something needs to change in professional kitchens.
The Dark Side of the Culinary World
One striking account comes from chef Sally Abe, who recounts a harrowing incident at a renowned restaurant where she was scalded by a male colleague under the guise of an accident. Sally’s memoir, A Woman’s Place is in the Kitchen, offers a raw glimpse into the hypermasculine culture of kitchens that often translates into bullying in the form of name-calling and physical intimidation. With grueling 16-hour shifts, minimal breaks, and a culture that dismisses concerns, it’s no wonder that many women feel trapped in a toxic environment devoid of empathy.
“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.” - Sally Abe
Despite the significant barriers, women like Sally are setting the groundwork for a more inclusive culinary world. While only 8% of Michelin-starred establishments are led by women, the tides are beginning to turn, fueled by determination and the support of powerful voices.
The harsh reality for female chefs in top kitchens.
Breaking the Glass Ceiling: Personal Stories
Judy Joo, a prominent figure in the culinary landscape and co-owner of Seoul Bird in London, faced her own battles before stepping into the kitchen. Working in male-dominated fields such as engineering and finance, she learned to navigate through her discomfort, an experience she notes prepared her for the culinary world. However, the ingrained sexism remains pervasive.
When confronted with dismissive comments regarding her authority, like being told to “stay in the kitchen,” Judy articulated her frustrations eloquently, stating:
“As women, people tend to second-guess our abilities, while men—especially white men—wouldn’t face the same scrutiny.”
Passion vs. Preconceptions
For many women in the culinary industry, making the career move is often met with skepticism from those closest to them. Dipna Anand, who grew up surrounded by her family’s restaurant heritage, faced these traditional expectations head-on. Despite her passion and hard work, secure in her role, she lamented the absence of women in the kitchen when she launched her career:
“Where are the women?”
Women chefs are paving the way in an industry dominated by men.
Pushing Beyond Limitations
With stories echoing across kitchens, it is evident that female chefs are continually being nudged toward less critical roles. Neuza Leal, an executive chef in London, emphasizes how women often find themselves relegated to pastry and salad sections as if they somehow can’t handle the heat of the kitchen. Starting with a senior colleague warning her that she would have to work harder due to her identity, Neuza’s journey is a testament to resilience.
The Struggle for Recognition
As Anya Delport, a Michelin-starred restaurant owner, reveals, the frustrations are continual, extending beyond the kitchen itself. Many customers approach her with the urge to speak to her husband instead of her, assuming his authority over her role in the kitchen. Anya reflects:
“Society sometimes thinks a woman’s career in a relationship is the one that needs to be sacrificed.”
A Better Future on the Horizon
Echoing the sentiments of her fellow chefs, Sally emphasizes her camaraderie with women in the workplace. With her team at Pam, comprised mainly of women, she experienced firsthand what collaborative environments could accomplish. It’s a culture of respect, devoid of the hypermasculine ego that often pervades professional kitchens.
“If you want to lead with love and guidance, it is much easier than unleashing anger day after day.”
Creating a new culture in the kitchen focused on collaboration.
As these trailblazers share their stories, it’s evident that the balance of power is shifting. Awareness is growing, and men too are witnessing the need for a change in behavior. Examples like Judy’s emphasis on mentorship showcase that supporting one another is essential in this industry. The future, although fraught with challenges, is promising, with an increasing number of women rising through the ranks, ready to claim their rightful place in a world that too often tries to box them in.
It’s time for the narrative to change. As these female chefs continue to fight against the grain, they are also laying the foundations for future generations who will fill professional kitchens with talent, ambition, and the drive to take the culinary world by storm—together.
