Cooks Versus Chefs: Sexism and Hierarchy in the Culinary World

I think part of the disconnect between being a “chef” versus being a “cook” is similar to the distinction
between being an artist and being a craftsperson, or doing something professionally versus
recreationally. Like Harry said in class, the lack of female chefs correlates to the lack of female
leadership in a variety of professions. I think this also relates to the idea that women are typically
in the home, as opposed to being primary wage-earners. Men are chefs because they are
professionals—they occupy a role that commands respect, and that requires a great amount of
skill and discipline. Women, on the other hand, are homemakers, and so the food they create is
seen as sustenance, not art. They cook for utility, not for spectacle or art. I think part of this relates
to how we devalue the work of those we see as less inherently talented. I do ceramics, and a big
topic of discussion particularly in the ceramics world is the distinction between arts and crafts.
Things like weaving and pottery, which have historically been practiced by many women and
indigenous peoples, are not art because they are simply created for utilitarian purposes. The
classification of these people as “craftsmen” serves to devalue their work. We see art as that which
is created by European men, and so view other things as lesser. I do think it is important to note
that a chef is not necessarily cooking but instead creating and delegating and overseeing within
a kitchen. However, the view that women are in many ways less visionary than men contributes
to the lack of respect for women in both the arts and the professional world.

Additionally, I think it is interesting to see how the Me Too movement has affected the culinary world.
In 2017 allegations arose against celebrity chef Mario Batali from four women who reported
inappropriate conduct and groping. Less high profile cases also proliferated against chefs and
restauranters. While this movement was prevalent in many industries, the restaurant and culinary
industry was hit particularly hard. I think part of this has to do with the hierarchal nature of the
industry. The Me Too movement was huge in Hollywood particularly among young actresses who
felt pressured into inappropriate situations by men in positions of power. In the culinary world,
many women were told that they would advance their careers by performing sexual favors. Women
also alleged toxic working conditions due to sexism and harassment. As several students noted in
class, the world of a professional kitchen can be overwhelming for anyone, but women particularly
are targeted in these settings. The hierarchal nature of kitchens, which is based on that of the military
(an organization that has also been embroiled in accusations of sexism and sexual misconduct)
leaves little room for underlings to make their voices heard. In an industry that is notoriously
male-dominated, women are treated as second rate.

I have always loved cooking. When I was little, I wanted to open a restaurant, and although that
ambition has largely vanished, I still sometimes imagine what a Melina-run restaurant would look
like. I’m not sure. The culture within restaurants is deeply engrained, and thus can’t be changed
overnight. And this is not to say that the culinary world is uniquely sexist, but that we do need to
work to change the toxic aspects of its culture. Only through concerted effort can we make progress,
and we must all work together to do so.