If You Can't Take The Heat,
Stay Out of the Kitchen!
Ann Cooper is the author of the book A Woman's Place Is in the Kitchen, and her opinion of the role of sexism in the culinary field is as follows "Sexism and hazing still exists in some kitchens in the U.S. --- But has truly gotten better in the past decade --- Although there are many stories in my book describing the problems women have had --- I believe for most women they are able to make their mark in the kitchen"(1998, p. 94). In addition, Cooper (1998) reports that as of February 1997, of the currently active two thousand and one hundred thirty four certified Executive Chefs in the United States only 4.3 percent are women. Why are there such a low percentage of women Executive Chefs in the United States? This low percentage of women in the culinary field in positions such as Executive Chef is a result of the impact that the historical bias of sexism had upon women. For example, one technique used by male chefs to keep female chefs out of the culinary field was the notion of "court cuisine" which stated that the job of women in the home was "ordinary, not professional cooking"(Cooper, 1998, p.86). As a result, male cooks began to dominate the culinary field and be viewed as "instruments of refinement"(Cooper, 1998, p.86).
In an outdated but still highly relevant study, Dell Hargis, Director of Alumni Affairs at the Culinary Institute of America, conducted a survey in 1986 of approximately one hundred women graduates in the food service industry about the challenges they faced. Hargis reported that "…Discrimination was definitely an issue that at least eighty percent of the women had experienced in some fashion"(Cooper, 1998, p.88). For instance, some examples of discrimination faced by women in the food service industry is as follows "Use of the terms 'girl,' 'cutie,' and 'sweetie' reflect a lack of respect and recognition of women as mature equals. These references are often coupled with flirtation, teasing, and occasionally harassment"(Cooper, 1998, p.89). Another example of discrimination encountered by women in the culinary field is exhibited by their job placement into various "support roles" instead of "direct management or supervision"(Cooper, 1998, p.89). As a result, men are commonly provided with the privilege of being characterized as "leaders," while women are demoted to the position of "followers/supporters"(Cooper, 1998, p.89). In addition, an accurate portrayal of the culinary field's discriminatory techniques for hiring women workers is exhibited through their measurement of a woman's competence by only her physical stature. For example, many women who are smaller in stature are stigmatized by the following characteristics "…inability to 'think big,' 'perform with excellence,' and 'carry their weight in the kitchen'"(Cooper, 1998, p.89).