Statistically, more executive chefs are male than female. Some of those men are great chefs and leaders; others are not. Some yell, belittle and break things, while others teach, lead and nurture those around them.
But the chapter where men get more opportunities to run kitchens successfully has ended. More and more women are rising the ranks and stepping into important culinary leadership roles that were once beyond our reach—myself included.
I came up in this career working in male-dominant kitchens. I kept my head down, my mouth shut and I acted like a sponge collecting every bit of knowledge I could from the mentors and peers I had the pleasure of working alongside. Was I overlooked for positions I was qualified for? Yes. Was I offered jobs at a lower rate? Also yes. I had to prove myself over and over and over again just to be treated as an equal.
At one restaurant where I worked, I had to stop other cooks from offering unwanted help repeatedly.
“No, I will get that pot on the high shelf,” I said.
“No, I will carry that pan that is almost double my weight,” I said.
“No, I will push that cart full of food that needs to be lifted and put away in the walk-in,” I said.
I said these things so I wouldn’t be perceived as soft or weak. I refused to allow anyone to think of me as a chef incapable of doing the work others—specifically, the men—were doing. I wanted to be treated as an equal, so I behaved in a way that I believed would achieve that goal.
In reality, my workload was heavier than my male counterparts’. I was doing the same line work day in and day out, but I was also trying to assert that I required no additional help just because I’m a woman.
To this day, I refuse to be perceived as less-than simply because of my gender. Instead, I measure myself—and all chefs—by the quality of our work.
But success in this industry no longer hinges on gender. Not anymore. And that is a significant turning point.
I am incredibly proud to have achieved a career I love and to work in an environment where I am respected and valued for the quality of my work. I also know that a big part of my becoming an executive chef was because I was able to work with an even split of male and female chefs and cooks who didn’t see my gender as a reason to treat me differently. We share the same passion, creativity and dedication.
I’m excited to see other female-run kitchens in clubs and beyond because I know firsthand how hard those chefs worked to earn their place in this industry. And I hope in the years ahead we will see more.
So, here’s to strong women chefs! May we support them. May we encourage them. May we become them.
