An investigative analysis on female presence and highly ranked positions in professional kitchens in Ireland
6.2 CULINARY ARTS, Culinary Arts, Baking and Pastry Arts
This study aims to gain an understanding of the state of the cheffing industry currently, to analyse whether there is a lack of women within the industry particularly in positions of high power. This research intends to understand the causes for the lack and showcase possible solutions and recommendations for this. It exists as a role of advocacy; hoping to inspire more people into the career of cheffing, and to retain women within it. It aspires to challenge and thus forth change the narratives that have pushed many people, particularly women, out of this work for so long. This research aims to be a voice of change, not criticism. This research holds value in its benefits to the currently struggling restaurant and hospitality industry. It aims to open a conversation about the problems present, and the ways in which they can be solved. This paper reflects on past literature, both historical and modern, to compile a wide unbiased perspective. Topics such as the history of a woman's place in the kitchen, gender differences in haute cuisine, the origin of the brigade system, gender inequality and the exploitation of women through capitalism and the patriarchy, are all investigated. Triangulation research was used within primary research, in order to remove bias, cross check evidence, provide a better industry wide perceptive and enhance validity of findings. Through findings from past literature, survey and interview questions were created. A survey of eighty chefs was completed along with detailed interviews with four key industry chefs. Thematic analysis was used to find key themes and commanilites present within these results. From key findings made within this work, through primary and secondary research, the author made recommendations in regards to how businesses can encourage women into the industry. Recommendations made include work - life balance, pay grades, physical support systems, working conditions, education, reporting policies and a culture of respect. As a better industry for women, means a better industry for everyone.
Byrne, R. (2022). An investigative analysis on female presence and highly ranked positions in professional kitchens in Ireland. Dissertation. Technological University Dublin. DOI: 10.21427/7T22-9823
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A dissertation presented in partial fulfilment of the requirements for the B.A. (Honours) in Culinary Arts.
Presented to the School of Culinary Arts and Food Technology, Technological University of Dublin, Grangegorman, April 2022.