Description

Why are restaurant kitchens organized the way they are? What is a kitchen brigade? What does a typical day of a cook look like? How does someone move up the ranks? And what do women do to work their way up the ranks in a kitchen?

More info

• Some of the stats
• • Women make up a little over 50% of students graduating culinary schools
  • Women make-up over 50% of total foodservice employees
  • Somewhere between 30%-50% of back-of-house employees identify as women
  • 27% of line cooks are ladies
  • 19% of chefs are ladies
  • 7% of head or executive chefs are ladies
  • “28 Pie Charts That Show Female Representation in Food” by Amanda Kludt
• What inspired the season
  • Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen by Deborah Ann Harris and Patti Giuffre
  • “When Male Chefs Fear the Specter of ‘Women’s Work’” by Meg McCarron
  • “A Day In the Life of a Line Cook at One of NYC's Fanciest Restaurants” by Amanda Shapiro
  • “The Chefs We Don’t See” by Meg McCarron
  • RestaurantHer

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