Why do men make better chefs than women?
I don’t think men are “better” chefs — there are just more of them… a male-dominated profession. It is certainly male-dominated in France, I wonder if there are any female chefs there? It seems a culturally reinforced notion that chefs must be male — the word for it is “le chef” and there is no feminine alternative. Traditionally men were chefs because (among other reasons) wealthy people felt that having male servants in these roles was better for their status… and of course status amongst the servants meant that they were reluctant to let women into their higher ranks (like chefs). Even in modern times, women are still shouldered out despite their skills. To be a “chef” is not just about cooking skills, or presentation on a plate — it is about management and leadership. More women are entering the lower-ranking jobs of professional kitchens, but far fewer women than men end up in the position of head chef. Is there a bias? Maybe. It could be that it’s also a lifestyle choice –
