What is It Like Being a Woman Chef?

Being a woman chef in the culinary world comes with its unique set of challenges. Many women face systemic barriers, such as gender bias and a lack of representation in leadership roles, that can hinder their career progression. Despite this, female chefs are increasingly carving out their niches and proving their resilience in a traditionally male-dominated industry.

Studying gastronomy opens doors to creativity and passion for food, yet it does not always lead to the anticipated success. The dream of culinary innovation can be overshadowed by the reality of long hours, physical demands, and emotional stress. Women often find that while they are fueled by their passion, they must also navigate the expectations of a competitive environment.

The kitchen is a place of constant learning, filled with both rewards and disappointments. For many women, the desire to innovate and inspire is often met with the harsh realities of working conditions and industry pressures.Acknowledging these truths is essential for those who aspire to thrive in the culinary arts.

Career Opportunities and Representation

Let’s talk about the truth of the F&B industry. Learning different techniques, cooking with high-quality ingredients, plating like a ‘chef’... I was pretty sure that I loved cooking. I didn’t want to be in an office, sitting in a chair for hours. I wanted to run, move. I wanted to create something. Those feelings pushed me to choose my university, which is one of the best gastronomy schools to collaborate with. I feel disappointed now, and I want to share my experiences with people who are willing to choose gastronomy as their career path.

Being a Woman Chef:

If you are a woman who wants to be a chef, you need to know it’s harder than just being a chef compared to a male chef. Based on my experiences and those of my male and female chef friends, it’s a man-dominated world. They don’t want to see women in hot kitchens, especially. I believe there are very few people who can tell you all of this. In other words, this article is a criticism of the sector. Of course, being a woman is always difficult, as it can be in any sector. The first sentences I heard on the first day of my first internship in the kitchen were these: "The hot kitchen is not the right place for you. Women don’t choose this place. They go to pastry or cold kitchens." So if you have even a little bit of a polite nature, they might not take you very seriously. If the chef of the kitchen or the department is not a university graduate and you have studied gastronomy and entered the kitchen, they won’t like you. Of course, being a man in the kitchen has its difficulties. For example, I heard the same comment from my male friends all the time. I had friends who told me that because they are men, they work harder than women and are constantly subjected to heavy swearing and sexual jokes. But…

Challenges Faced by Women Chefs

Women in the culinary industry encounter specific hurdles. Many face gender biases, leading to a struggle for recognition and respect.

Common challenges include:

• Long hours and high stress can disproportionately impact women, especially those balancing family responsibilities.

• Concerns about safety and harassment in male-dominated kitchens remain prevalent.

Despite these obstacles, many women work diligently to break barriers and create inclusive environments. They strive to pave the way for future generations while pursuing their passion for cooking.

Potential Disappointments

Entering the workforce can present unexpected challenges for graduates. Many may find that their initial job offers are entry-level positions with long hours and modest pay. Job growth in top establishments is competitive, requiring perseverance and continuous improvement.

Moreover, the romanticized view of being a successful chef can clash with the realities of the job. Placing creative ambitions aside for the sake of consistency can be disheartening.

Some may encounter workplace environments that are high-pressure and stressful, leading to burnout. Additionally, the need for constant adaptation to trends might overshadow personal culinary styles.

These elements can create a gap between expectations and the day-to-day realities chefs face.

Successful Women Chefs:

There are lots of successful women out there. Before you pick this sector, talk with gastronomy students. Write to women chefs. Ask them about the pros and cons. Ask many people. Moreover, I absolutely recommend working in the F&B sector part-time before you pick it. Work in a restaurant or a hotel as a server or a kitchen worker. You’ll see the reality.

Being a Chef Globally:

From what I have seen and from my experience, there are some things I can say about working as a chef anywhere in the world.

In this sector, as in many others, people move to countries where living conditions, working hours, and salaries are better. But of course, it comes with disadvantages as well as advantages. Firstly, in developed countries, the food and beverage industry is a money-maker for students. Secondly, it is quite possible to see many people from third-world countries rather than the country's own nationals. And the vast majority of these people will be men. You will probably be one of the hardest-working people in that country in terms of working hours and workload, and you will never earn as much as you work. Again, just from my own experience, there is a cycle, especially in Europe. People don’t want to work in this sector. But especially nationalist countries don’t want to bring someone from a different nationality from outside because you have to spend money to bring someone. You need to sponsor them, and they have to go through a long and tedious government procedure. Some employers don’t even know what a visa is and why these people can’t just show up for a job interview the next day. This is where it gets into a deadlock due to political reasons, which I won’t delve into. Of course, I want to say that experiences will vary a lot by country and even by restaurant. If your chef is racist, unfortunately, he/she can make life hell for you.

Working Hours:

Your working hours are quite long and physically demanding. If you think that most of your work will be just cooking and plating, learning how to make great dishes, you are very wrong. A big part of your work will be cleaning, managing people, and being overtired.

My Suggestions:

If you really want to move up and you love the sector, as a woman, I can suggest this: You can choose a hotel for more regular working hours. For restaurants, you will be more likely to find a decent job and team in starred restaurants. Never think, "I’m going to always be in a kitchen, so I don’t need to go to university." Go to university. If you like to cook professionally, you can think of managing your own work, a social media account, or pursuing an academic career. But the biggest suggestion I can give to women is this: Think again, not twice, but at least 10 times before choosing this path.

Remember that every woman must support each other in this difficult sector, where women are so easily harassed and can hardly hold on and gain respect.

Note: This article is not to blame anyone specifically. It is a transfer of experience that I want to make before entering any women in the sector and women who are thinking of entering the sector with an inference I have gained from my own experiences and people around me who have the same problems. Of course, every experience and every person is unique. Everyone's experiences and ideas may be different.