Why are There Fewer Women in Professional Kitchens?
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- Опубликовано: 6 мар 2023
- Lexi is a senior chef de partie here at Fallow. She discusses what it's like to be a chef, how you can get started in professional kitchens, and the gender politics of the culinary world.
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My experience is seeing that a lot of women I've met working in kitchens expressed to me that their parents or partners wanted them to do something else. Often there was no support. Fighting against that while developing amazing skill from passion makes a high skilled chef that every kitchen needs more of.
She’s a really bright chef! Lovely video and I admire her passion for the work.
What an articulate and inspirational young lady, I’ve heard great things about her cooking and boy am I excited to taste. Excited to see where she’s going 👩🍳
her first lines brought a tear to my eye, having only joined the industry 2 years ago myself, started as a kp, hit sous, moved on to applying to places with good rosette counts, mate, its so nice to hear im not the only fucker whos aiming for places like fallow, places of excellence even with very little background "per se" totally true what she says here, life experience is the real key to knowing how to move forward, take as much in as you can its all experience, similar to my attitude with food. hah. anyway, amazing to hear the story, amazing for fallow to give a chef like this a shot must be such a blessing. earned ofcourse in blood sweat and tears dont i know it.
you went from porter to sous in 2 years? wat?
That was a great video for all who those out there trying to find their path in this passion ( industry sadly i say ) . Absolute bright chef !
An interesting video. I think Lexi was well spoken and described her role as a chef very well. I especially liked her positive attitude, and she had a very mature attitude about her job and her role in this restaurant. I wish her the very best in her career. Ray (USA)
Lexi you represent brilliantly! To the Fallow guys the title should read: Why are there fewer women in professional kitchens? Lexi it's all about skills and talent. A good POV people!
Yeah, she's all about skills and talent, yet she spent half the video lecturing us on females this females that blah blah blah. She's a moron just like the people allowing fluff piece about politics in a place of work. Less talk, more walk, just like the dishwashing lady behind her. I have respect for her, she's actually working. 👏
@@xBeastMimicryx For these guys monetisation by RUclips is trivial. To forward thinking restaurant this one!
Get on that cover, Chef!
Her confidence is unmatched could watch her speak for hours 😅
Fallow I've been a fan but you placing a video about a female chef giving her perspective 👌🏿. Kudos one of you best videos, and chef thanks for sharing your perspective 👍🏿.
What a great statement. I work in a male organisation in different field and every sentiment is so shut down. I get frustrated that honesty (let alone emotion) becomes a problem.
Still trying to understand why women's dreams and thoughts don't translate into actual results. It's not for lack of thinking or trying.
i'm 23 years old and i'm just starting my carrer in the kitchen. i did uni as well but it's scary for me to take this leap. seeing that someone else had the same experience and doing well makes be feel hopeful and happy . thank you Lexi thank you Fallow
Mate I had an office career after doing uni/masters everything. Started at 28, wouldn't have it any other way.
why tf are u scared? just bec of the unkown?
i worked in several one star michelin restaurants.
most important is that u find some balance in your spare time. otherwise it will become too much. bec your work time is so unbalanced and demanding, so u need to have balanced off time.
i saw lot of guys doing alll kinds of drugs, esp when u are your age, wont become easyier to do healthy life styles.
you can earn a lot as a chef, you need to get good, as a head chef u can have good salary.
worked many year in a kitchen and many women just quit cuz they cant handle the pressure. only a few stay but the ones that stay make it absolutely big.
Her right arm shows she’s earned her keep. Carry on, chef.
beautifull speech!!
Great story thankyou for sharing :)
Awesome words 🥰🤜🤛🙏
How is being emptional in the kitchen an attribute? How does it help?
I started cooking as a commis chef after Uni, about 22. It did as much good as harm having done other things, in the long run. If I think of the best of the best places I have worked, they all had women working in them.
well there are woman who are thick skinned...its what u need to endure on theese lvls.
Brilliant lady.
Love to see a pov from a 3 star chef.
hey can we have a tour of your Kp section please thanks
Validating emotions is critical to mental health. Lexi, you're great.
Leave a comment if you are kitchen vet with 10+ years at a reputable restaurant. Do you think making the kitchen a place where emotions are taken in account has made it better? Do you think the high emotional intelligence we have in restaurant culture now a days has helped it more than it has harmed it ?
Me personally there’s some good and some bad. It’s made kitchens WAY more inefficient to work in. The upside is owners don’t get away with taking advantage of their employees. Just two examples. Overall I think it’s worse off.
I have been working in the industry for the past 4 - 5 years give or take. I honestly, cannot recall a moment were I witnessed some form of unhanded discrimination or sexism towards my female coworkers. I am very glad for that and I hope it stays that way. When I enter the kitchen, everyone in front of me is equal, there is simply a hierarchy of organization and management by peers that needs to be respected that's all I see. As a CDP, I can joke around with my other team mates, commis pastry, but I won't go up to my head chef and joke with them for example is what I mean, we leave that to after we close up 😂
I dont really get it isn`t assuming that every female Chef has to be emotionally intelligent or has to work organised also a big stereotype? Strange logic to me, but from what I can tell she has progressed insanely for only working as a chef 1 and a half years. In my country your still an apprentice after 3 years but I feel like shes already going places. Definitely deserved if u look at her arms which are signs of hard honest work tho
Yeah I don't see he logic. I think she's looking for an excuse for the reason, opposed to just saying "Women just aren't interested in it", which is fine. Not everyone has to be interested.
I think some of the strongest women I have been in kitchens. I think women that can shine and flourish in male dominated industries like cheffing are brilliant and role models to others. As you say the industry has changed for the better, but it can still do more for women and everyone. All the best. 👍
How is being emptional in the kitchen an attribute like she said? How does it help?
It’s great hearing from more female chefs
This is awesome 👌🏽 speak up Sis let's grow and evolve together mentally and stylistically🎉
We dont teach cooking in schools in the UK - yet got this bee about having a catering industry. The restaurant trade is about as secure as the Delboy Trotter car boot sales.
"The grestest thing you can do is do something that really makes you scared." What a great quote.
I’ve taken time off from working a full time chef at the moment. Gracefully, I still live with my parents and are able to do so. My health isn’t as it should be and I’m gonna be focusing on that for the next couple of years. I’d do really enjoy cheffing but it’s the shitty late nights, that’s fucked me over. However, I understand that’s part of the job. I also just wanna enjoy life for a bit, after completing college and driving.
Question: I'm 24, and wanting to become a chef. Currently working as a barman at a restaurant in the SouthWet of England, and cooking all day on my days off at home to develop my existing skills. Does anyone have any advice on jumping the vulnerable hurdle of asking restaurants if they'd take me on as a commis chef? I'm slightly worried of getting rejected as I, like Lexi, went to uni and only realised in the last year that a career in catering is what excites me, so I don't have any formal qualifications, just shear desire and ambition. Thanks in advance :)
Look on job websites for apprenticeship postings. You sign on with an employer who will usually be partnered with a local college, and you'll typically spend four days a week in the restaurant gaining practical skills, and one day in college learning theory and being assessed. There is no upper age limit for an apprenticeship, but employers are offered a bonus of £1000 for every apprentice they take on under the age of 20.
This is just a personal take, but I'd avoid going and apprenticing for somewhere like Butlins or Toby Carvery. They seem to me like complete dead ends, but I could be wrong.
Ultimately, though, you can be as passionate about cooking as anything, but you HAVE to be prepared for the long hours. There really is no way around it. You will be working regular 10+ hour shifts on your feet, and overtime is extremely common. Proper breaks are also rarely guaranteed in my experience. At the end of the day, you're part of a machine that MUST be kept running smoothly, even at the expense of your break, or you and your colleagues are going to have a really bad time.
I'd say skip the apprenticeship route and just go to the best restaurants in your area and see if you can join as an assistant/commis. In the current jobs market most would be hard pressed to say no to a pair of hands that want to learn
@@shanefarrell5759 this right here. ive taken this route and its the best
@@shanefarrell5759 nah the apprenticeship gives you qualifications that will open more doors than just restaurant kitchens. And not every restaurant is willing to take on an unqualified but experienced chef. OP should keep his options as open as possible
@@optimisticnihilist3417 potentially, at least in England/London I'd say you're hard pressed to find a kitchen that would say no to a willing chef. Apprenticeship route is time/money spent where you could earn/learn more just diving into a job. Also if OP doesn't like the reality of working in a kitchen in 3 months they can just up and leave nothing lost
craazy 2 years. I wasted my life started as kitchen assistant and become a chef in carehome. that 6 years I could have learnt a lot more. not Im leaving that place to work in another kitchen and mainly asian dish and sushi.
the burns on her arms say it all. metal af
Yes, of course you get burned in the kitchen, but it’s nothing to be proud of. It’s easy to be more self-aware and not get burned. I say burns are the sign of dumbness
16 hour shifts? That doesn't sound like a good workplace, Jesus!
those arms! love it
A video about cookware for home use would be awesome, guys, if you're looking for ideas :p
Cast iron, carbon steel, non stick, cleaning and seasoning etc
definitely still learning with burnt arms and hands like that
exactly
Is the gender gap really in fine dining? That's the impression I get, because women are all over the food industry. I've never worked in a male only kitchen, going back to the 90s.
I worked in Ramsay’s kitchen at Claridges in 2013 and there was one female chef in the whole brigade.
Why "are" there less women.
They said so and pay them more, because they have a 🐈 between their legs. And if they they start crying like babies, that's emotional intelligence! 🧢😂
..because being a cook in general, doesnt mean only garnish a dish or being fancy at the stove, theres a lot of physical works, heat and in general its very tiring which objectively is harder gor a woman body than men's
Women have more physical stamina than men, on average.
@@13strong oh yeah? then why there are nt women building houses, streets, railroads etc? i still have to see a woman moving cows carcasses for a day and im a cook since 16 years.
@@dirtysouth693 Because a lot of those jobs traditionally require a lot of physical strength, especially upper body strength, which men generally have more of than women. But being a pro chef doesn't require physical strength as much as stamina, which according to some studies women statistically have more of than men, on average. But there's more to gender and work than whether people are physically suited for the job. There's also culturally defined gender roles, sexism, religion, conventions around child-rearing, and so on.
@@13strong do u think being a cook doesn't require body strenght?
@@dirtysouth693 Not like the manual labour jobs you're talking about. Not to the extent that it would limit the number of women doing it. Why is this bothering you so much?
Its amazing how many people completely neglect the fact that men and women are different and have different interests which leads to different occupational choices. Why aren't there more female plumbers or roofers? You don't see too many women pushing for 50/50 representation on offshore oil rigs or in coal mines. No talk of the oppressive patriarchy or historical discrimination when it comes to ditch digging. Nothing wrong with women preferring a more well rounded life and choosing not to slave away in a hot kitchen for 16hrs a day.
Yeah, what women enjoy cooking? 🙄
@@13strong much different cooking as a job versus doing it at home
People are being fed a steady diet of misinformation about this topic. I mean your statement directly contradicts massive current political movements.
Agreed that men and women typically have different preferences when it comes to their chosen career or family life. But also nothing wrong with female chefs or bricklayers. I’ve worked with some awesome female chefs over the years.
Its not really about jobs as "interests" though because women enjoy cooking for other people but its qualified as cooking for close family and friends in a low stress environment. You will see them more represented in housekeeping where the work is easier and low stress.
Men however are more tolerant of the fast paced high stress environment, not to mention running a line which requires you to be very assertive and decisive.
Men and women also mentally compartmentalize and take ownership of the kitchen differently. From my experience with commercial kitchen culture, men more assimilate to the "Brigade" culture and think of what they are doing as "cuisine" and a science. Where women have more of a casual attitude, everyone does everything and "we are all a family" kinda thing.
This however gets more complicated though as from my experience ive seen more professional female bakers and more male line cooks. And baking is more of the "hard science" of cooking, but the image given off in the genders contradicts that 🤷♂️.
0:40 A common misunderstanding by young people. 23 is a perfect time for a life change.
The nature of chef life is brutal. Working in the kitchen since it’s conception was reserved for ex military and convicts. A lot of stress and hours. That’s why women haven’t made been represented, by their own choosing.
Even take this young lady for example. She decided to start a pop-up with a “business partner” after only working for 6 months. Usually you learn and become a master at your skill before you branch off.
Tbh the emotional intelligence part of the kitchen has its ups but it really has hurt the industry. People less willing to put the work in to create good food ( you can go as far to say why Rene is closing noma) cause chefs are less willing to work hard.
So basically you're saying women inherently don't work as hard as men...
Fallow was the first kitchen that she worked in? what
She's a victim! It's so hard to be a woman. But "skills outside cooking" and being an "emotionally intelligent chef" really helped her out! 🤣😂 Straight outta uni. Gotta fill that female quota, especially during COVID. Stupidest interview ever. 😁
*fewer
I've never met a woman, pro chef or other, that appreciated having thier cooking adjusted by others while in progress.
Exactly. Brigade de cuisine was designed to assimilate the outcast male brain to the professional kitchen. Women dont look at the kitchen in that way, they take holistic ownership of the entire kitchen
Women tend to take criticism personally and don't like working in a high stress team environment. Hence - less women in that field. I didn't get why we had to listen to 3 minutes of complete bullshite like the men that hired her and are paying her somehow owe her something for having a vagina. 🤷♂ Equality is great, superiority and sexism aren't. Meritocracy is king. 👌
She looks like Baby Cirila from Witcher 3 😅
I would've just started at 5:26, that's all that really needs to be said
I came to hear the interesting perspective of a worker, but all I heard was feminist propaganda. What a load of shite. Fresh outta uni! 🤦♂
Is there anything special about boiling pasta that I'm missing? 🤔 Thought she had some really amazing job or working in some special "industry" risking her life on a daily basis lol. Kinda confusing, not sure what to make out of it. Nice she has passion for her job though. 👍
Patriarchy.
Like it is for most jobs, honestly.
Great video as always Fallow, love it
Stop repeating cap like a muppet, maybe you'll actually learn something.
Care to elaborate? Even slightly would be useful
@@therealryan1329 Sure.
For a variety of social and cultural reasons, women still are prejudiced to access many jobs who hold the slightest degree of prestige and power... And knowing what it is to be a chef, that's really not much to begin with.
From a purely sociological perspective, most if not all men (doesn't matter how "deconstructed" or "woke" they are, I'm not talking about the good will of individuals but about cognitive biaises) will not see women as competent as men for the same job, even if they have the same qualification and skills.
As a result of that, it's very common as well that women will not even try to apply to these jobs or take interested in the field in the first place. For exemple, the reason most mechanics are men is nit because men have a men-only organ that makes them good at fixing thing, it's because they culturally and socially co-opted the field as masculinity.
Bear with me, I had no sleep tonight and english ain't my first language, sorry if this is confusing.
@@celesteporterstouttotal horseshit. Men are competitive in high stakes fields and wont tolerate fuckery. Try being a man and have to constantly prove oneself over and over again. If you have the skills and thick skin, youll succeed. Many don't and justify their shortcomings by putting blame on external things like say, a "patriarchy"
There is a catering life outside of London.
Why do you say that? You know Fallow is a London restaurant, right?
The last thing I want is an emotional co-worker. Not all the women I worked with were such.
Let me guess, is it sexism? Or institutional misogyny?
Other shite like that?
Most women can’t handle the pressure plain and simple
bullshit
@@7dmtuk87 it’s true most women crumble under pressure. There is always the exception like this young lady
I mean ffs there are some gorls that post shit like crying in a walk in cooler is a rite of passage and they are FOH
@@followingtheroe1952 power to them though just don’t try to be a man
Is it equal pressure or does extra pressure come from trying to interact more physically imposing people? It's a lot of extra effort trying to project a harder image when you don't have that physicality
theres a reason y guys dont show "emotion" like females do. And shes saying that should stop even though its worked for hundreds of years lmao
From commis to senior CDP in one and a half year with no other experience? Lmao
Yet she still talked for 3 minutes about all the unfair feminist struggles! 🤣😂 All 🧢.
I'm a retired Executive Chef that operated restaurants and cooked before the turn of the century. So let's get things straight, I assume you mean your a cook not a chef. Because to call yourself a chef that to me connotes a different skill set more than just being a line cook. I hope one day and I'm sure you will administrate your own restaurant or hotel and the title of chef will mean more. I'm glad to see more women cooks going to the savory side instead of just being relegated to the baking and pastry division. I'm very happy for you.
No... Emotion is not good in a kitchen... Logic, not emotion.
Thats a bunch of bullshit man. Emotion is motion, you gotta have passion and be willing to be chained to the stove. If you were logical you would be in another industry.
Not to mention the brainwash that men/women differ on logic and emotion. They only display emotion differently and we choose to see how stupid we think others are
It's been my question - how bad is emotion when women often need to feel to make decisions. Sometimes it's not even emotion, just expression.
I'm not even sure the men are not feeling, just that we sometimes penalise women for not sounding like men.
Very female attitude 'its not the food it's the community round the food' lol