Women’s Work, But Not a Woman’s Profession

It’s the age-old culinary conundrum that reflects outdated gender roles: Why is the kitchen seen as women’s work but less often a woman’s profession?  

Women have long held undervalued roles in feeding our society, traditionally serving as head cook in the household but rarely beyond. And while women now make up around half of the food service industry, they are less likely to hold positions of leadership. Despite recent progress, still only 20% of professional head chef positions are held by women.  

In addition, pay discrimination is also not exempt from the culinary world: Women earn 93 cents for every dollar earned by men in the food service industry. Unsurprisingly, women-owned food businesses were also disproportionately impacted during the early years of the COVID-19 pandemic.  

However, the future for women in the kitchen is bright. More women than ever before are pursuing culinary school, a sign that the profession may be on the brink of transformation: 58% of culinary school graduates in 2020 were women, compared to 36% in 2016. And a study about women in hospitality industry leadership found that companies with more than 30% women on their executive teams are more likely to significantly outperform those with fewer or no women on their teams.  

While there’s still plenty of work to be done, we are encouraged by the creative and talented women in the culinary field that continue to break down systemic barriers to achieve the respect, equal pay, and recognition they deserve. Learn more about our commitment to gender and racial equity here.