age, and backgrounds, conflict arises as language, media, and the established masculine kitchen

culture continue to reinforce traditional gender roles. Aside from the common difficulties in

kitchen workplaces, women chefs surveyed emphasize the discrimination felt in regard to their

recognition, compensation, and support. Many writers and chefs discuss how the foodserivce

gender roles impact the workplace. Research shows women remain in all areas of the food

has yet to be established. This thesis examines the genderization of food and the workplace by

analyzing professional cooking interests, work ethics, management styles, and conflicts of

work/life balance, sexual harassment, and discrimination. It also provides careful analysis of the

experiences and observations from women and men currently working in various positions

within the baking and pastry industry. These interviews present defined thoughts and

understandings of gender held by pastry chefs and bakers as compared to the highly researched

culinary workplace and restaurant cultures. Identifying reasons women may feel more

comfortable within pastry work provides insight for how the industry is changing to become

more inclusive and supportive for all culinary professionals.

First off, I would like to thank all the inspiring bakers and pastry chefs who took the time

to have a thoughtful conversation with me, without whom this project would not have been

possible. I am also grateful for all my friends, family, coworkers, and peers who kept me

motivated throughout the lengthy research process. My advisor, Dr. Jessica Sherwood, deserves

particularly special thanks for all her expert assistance and guidance.

5. Management Styles 12

6. Sexual Harassment & Discrimination 13

7. Work/Life Balance 14

8. Media Recognition 15

9. Discussion 17

Research Methods 18

Experience & Training 19

Pastry Workplaces 21

Pastry Chefs & Bakers 24

Interests & Ambitions 25

Media Recognition 36

Conclusion 37

Works Cited 43

Appendix A Participant Information 46

Appendix B Interview Questions 47

journalists, scholars, and food industry professionals regularly ask why women have been

excluded or overlooked by men in professional kitchens. Statistics from the 2010 StarChefs

Salary Report verify the prevalence of a gender gap in kitchens concluding women hold only

10% of executive chef positions, earning 22% less than their male equivalents (Villeneuve,

2011). However, when asking chefs to discuss this data, researchers revealed that plenty of

women work throughout the foodservice industry, and most chefs no longer want to discuss how

provide recognition to chefs and restaurateurs (Kludt, 2017). Therefore, even though women

work in all areas of the foodservice industry, there appears to be a lack of women in positions

most highly recognized either by the industry itself or by the media. Further studies and articles

investigate the workplace environment and recognition of women chefs throughout the

foodservice industry and in the media, in regards to interests and ambitions, food preferences,

work ethics, management styles, work/life balance, and challenges regarding sexual harassment

and discrimination. My research aims to expand this discussion by including the specific

observations of pastry chefs and bakers on these topics and how individuals in the field and the

structure of foodservice establishments as a whole may perpetuate or suppress gender roles.

data has drawbacks as gender is commonly discussed with a binary viewpoint. Therefore,

qualitative methods, such as primary accounts, are necessary to gather more conclusive feedback

to determine how gender truly impacts the foodservice industry. Most scholarly articles attribute

this gender division to the perpetuation of male and female domestic roles, primarily analyzing

kitchen workplace cultures through such previously mentioned data or through interviews with

women chefs. This research reveals an incomplete investigation, as male chefs’ perspectives are

workplaces fails to be adequately acknowledged through research on women chefs. Ultimately,

many scholars and journalists discuss how the stereotypical male-dominated kitchen culture

leads to women pursuing alternate career paths; instead, I emphasize both male and female

experiences in various positions within the pastry industry in order to help explain how the

foodservice industry continues to perpetuate gender roles as they impact workplaces both

positively and negatively.

association of women with domestic cooking leading to the perceived separation of women from

uses historical analysis combined with extensive surveys of women chefs in order to share both

their frustrations and achievements. Chef Educator Dr. Pat Bartholomew discusses society's

inability to detach women chefs from their traditional domestic roles making women’s cooking

Sociologists Deborah A. Harris and Patti Giuffre, also write extensively on the devaluation of

researchers must first analyze how male-dominated kitchens operate. Both Pastry Chef Melissa

DeMayo and Chef Ann Cooper compare the hierarchy in professional kitchens to traditional

military systems (Burros, 1992; Cooper, 1998). Many researchers credit French Chef Auguste

reinforcing the masculine kitchen culture we still see today (Cooper, 1998). Harris and Giuffre

(2015) further explain how French high-status cuisine becomes associated with masculinity as

professional chefs (all men in Escoffier's time) fear their cooking will be compared to home

cooking and consequently appearing feminine. Ina Lipkowitz (2011) writes on the semantics

language used to discuss food throughout literature, cookbooks, and the media portrays certain

attitudes and beliefs, such as the sophistication of haute cuisine. Providing a brief history of

Gourmet magazine, Lipkowitz (2011) explains how traditional ways of cooking deemed

important were established for the weathly and privileged creating the industry’s “prejudice in

favor of all things French and Italian [which] is neither natural or inevitable, but instead

historically determined.” Harris and Giuffre (2015) also reveal these attitudes towards classical

French cooking by analyzing the rhetoric used by critics separating home cooking from the

2015). Food Columnist Marian Burros’ (1992) research admits that women not only have

difficulty climbing up the ranks in a kitchen, but may be less willing to conform to the system

created and upheld by sexist attitudes. Examples of these behaviors are specified in Harris and

Giuffre’s (2010) interviews with women chefs explaining their male coworkers or supervisors’

expectations for them to go above and beyond to fit into the masculine culture. These struggles

could include harassment, criticism for focusing on personal family life, or simply working

longer hours to prove commitment, which men may not experience due to gender biases labeling

them as “ideal workers” (Acker, 1990). Some women may use their feminine traits, such as

patience or support for others, as assets for success, refusing to conform to the typical masculine

Szmodis 15

study fails to direct attention to women who do not consider their lack of maternal or family

responsibility as a sacrifice for their career. They also acknowledge the absence of men’s

experiences in their approach, which if included, would assist in clarifying the gendered nature

personal expectations remain different from men’s, Cooper (1998) determines all chef careers

contain challenges despite one’s gender, while women typically have fewer choices when it

comes to work/family conflict. The cultural expectations that women should focus on having a

successful career while maintaining their traditional domestic role provides women with fewer

unaccepting of harassment, the media plays an important role in showing others the value of such

work. Another main concern of Chef Ann Cooper (1998) was how representation of women

chefs would impact future generations ability to move up in the industry. Cooper (1998)

demands the industry become more family friendly and make changes to better support women

having women mentors in such a demanding occupation. Nearly twenty years later, research

(Harris and Giuffre, 2015) shows some progress as there’s no lack of women working in the

foodservice industry; however, many argue there remains an insufficient amount of women chefs

Szmodis 16

represented in the media. Jessica Valenti’s 2015 article for The Guardian demonstrates how

women chefs support one another through word of mouth, joining organizations like Women

Chef & Restaurateurs (WCR) and developing more inclusive kitchen cultures. Despite these

show the disconnect between the reality of the industry and what the media shows. Harris and

Giuffre (2015) give examples of how food critics and other media outlets discuss women and

men chefs differently. The success of a chef or their establishment is often determined by how

food critics and other media outlets discuss their careers. Food critics have an important role in

their work according to their gender, regaurdless of their capabilities as a chef or restauranteur.

Likewise, women chefs themselves, such as Michelin Star Chef Dominique Crenn call out the

media, not only for their lack of women recognition, but for categorizing awards according to

media, with sites like Instagram, give chefs like Crenn a platform to share their work and

communicate such ideas and personal observations. Language used often has gendered

connotations, which send a more subliminal message about how we judge women chefs, even if

they are seen in equal numbers on television, magazines, or social media. Through my research,

Szmodis 17

particularly in the media, women chefs seem to be described with stereotypical feminine traits

and foods that generally align with the perception of baking and pastry work.

perceived lack of women chefs does not derive from lack of interest, work ethic, or management

skill, but rather from the gendered environment and routines restricting women from advancing

into positions in which chefs are most highly recognized. Because there is still a great number of

women working throughout the culinary and food industry, the positions which they are most

“support roles” despite their capabilities as a cook or chef; this employee could be simply stuck

in a sous chef position or pressured to join the pastry team instead of working the line. The

women reviewed in Burros’ (1992) The New York Times article actually choose pastry as an

alternative workplace where the less masculine environment and precise, organized nature of the

work allows them to excel. This knowledge can not only explain why there are few female

executive chefs being recognized, but can also enhance understanding of the creation and

duration of a gender gap within the pastry field itself.

Szmodis 18

research investigates how gender roles and stereotypes continue to impact an industry that claims

gender no longer matters. To further the previously mentioned qualitative research on women

chefs, I interviewed 12 professionals working in various positions within the baking and pastry

industry in the United States, who were given pseudonyms in the discussion (See Appendix A).

Because my sample is narrowed to bakers and pastry chefs, I feel it is important to be able to

compare and contrast both male and female perspectives. Similarly, I aimed to gather data from

expressions and body language. However, solely conducting in-person interviews would limit

my sample to a specific geographic region, which would not best reflect the very globalized

foodservice industry. In order to obtain a more well rounded sample, I conducted interviews in

person, over the phone, and through live video chat, recording the conversation when possible

and taking notes accordingly.

My primary goal for conducting interviews was to examine individuals’ experiences

within various baking and pastry positions and workplaces in order establish how gender roles

continue to affect the foodservice industry. My research questions began by establishing the

interviewees’ work experience, training, and interests in the industry, then shifted to analyze how

Szmodis 19

pastry functions separately from the gendered culinary workplace and how gender impacts the

perception of the two cultures (See Appendix B). While this research focuses on the baking and

pastry industry, comparisons are made to culinary environments in order to reinforce the

characteristics of masculine versus feminine workplaces. The dialog prompted discussion of

personal situations and observations, which can be compared to gain an understanding of the

industry as a whole; however, it is acknowledged that the stereotypes brought up do not apply to

all situations, specifically when examining gender as a binary construct.

history of gender segregation.

This research includes the personal experiences of baking and pastry professionals with a

mix of positions, employers, locations, lengths of industry experience, and gender identities,

which capture a general perspective of the pastry industry. Three out of the twelve interviewees

identify as men while the remaining nine are women. Length of time working in the industry

ranged from only a few years to over twenty-five years among participants. About half of the

interviewees had travelled for school or work opportunities; therefore, these findings show an

overview of experiences from across the United States. Interviewees have an array of culinary

Szmodis 20

school training; while the majority have ties to Johnson & Wales University, others have degrees

from the Culinary Institute of America, New England Culinary Institute, or other community

colleges and vocational technical schools. It should be noted that all interviewees have some

form of higher education in culinary school. While arguments have been made that culinary

degrees and certificates are unnecessary to rise to successful chef positions, some form of higher

education appear to be a common route within today's industry. All participants commented on

the gender division in their various work experiences, specifically in baking and pastry

programs, where data confirms that the majority of students are female.

ranged from certified executive pastry chefs to pastry cooks, supervisors, owners, and

instructors. Each position has unique responsibilities and therefore may experience different

cultures between restaurants, hotels, bakeshops, cafeterias, and classrooms. While commenting

on these environments, reflections on the differences between pastry and culinary were also

provided; therefore, it is important to note that some participants have experience working the

hot line in restaurants, doing culinary prep work, or simply observe and work alongside culinary

or savory chefs and cooks.

dominated, accompanying the data of the gender divide in culinary schools. However

Szmodis 21

interviewees still confirm the presence of men in pastry and bake shops: a male baker, David,

claims that the few men he saw in pastry were typically executive pastry chefs or owners. Others

have worked in more equally divided kitchens, while culinary schools discussed showed a

balance of male and female baking and pastry instructors as well. While it is difficult to show

the exact division of gender and position within the industry, it is clear that majority of baking

and pastry positions are held by women, despite the restaurant or culinary industries still being

labeled as male-dominated.

For the purposes of this study, I use the term pastry chef loosely to include all levels

and prestige in the industry as a “Chef;” however, all interviewees felt comfortable separating

their perception of culinary with their work in baking and pastry.

dominated culture continues to influence culinary and restaurant workplaces. Although none of

my interviewees currently work in culinary positions, their observations over their years in the

industry showed important contrasts between culinary and pastry work. While the gender

breakdown in kitchens depends on the establishment, most participants saw an even mix of male

and female employees in culinary kitchens. However, all participants claimed culinary kitchens

Szmodis 22

operate in a loud, chaotic, intense environment, which researchers and journalists have linked to

the industry’s male-dominated roots. This stereotype can be summed up by current bakery

owner Kate’s reference of Anthony Bourdain’s book “Kitchen Confidential” when explaining

her work experience in a high standard restaurant kitchen, run by a tough, loud, male chef.

Pastry Chef Karen furthers this connection by relating her culinary training to military systems,

in the sense that they are both strict, demanding, and follow a specific hierarchy of command.

Interviewees explained how the rush of service, long hours, and physical nature of the job makes

culinary work appear less organized or time-managed. Pastry Instructor Catherine comments on

In the same way that cooking for service contributes to the typical culinary environment,

the methods of preparing desserts and baked goods help create a unique atmosphere within the

pastry industry. While many would not think of kitchen work as a quiet, calm, and clean job

description, the majority of participants used these terms to describe a typical pastry or bake

shop. The idea of pastry as more relaxed than culinary comes from the typical lack of rush of

service as desserts are planned and prepared in advance and only sometimes plated a la minute

by pastry chefs themselves. Executive Pastry Chef Shannon explains how culinary cooks and

other hotel employees would come to the pastry shop in order to socialize and relax when they

had time before service begins.

Szmodis 23

Despite this feedback making pastry seem more laid-back, participants emphasized that

baking is intense and stressful in different ways. Pastry chefs included the importance of

methodology and to-do lists, because breads and desserts need to be prepared ahead of time and

often completed in various stages. With more steps to the baking process, time management and

working slow and steady were indicated as essential by interviewees. While culinary chefs may

be able to fix product as it is cooked, pastry chefs interviewed commented on the scientific

nature of baking leaving less room for error. This contributes to the stress of achieving both

scientific and visual perfection among baking and pastry professionals, who appear to have the

from prep work to ordering ingredients, menu design, and actually plating for service. Another

baking instructor, Mary, added that pastry chefs are often the first ones working and the last ones

to leave. Other challenges of pastry work come from a lack of space, tools, and employees to get

the work done, especially in restaurants where dessert sales do not compare to the value of the

dinner menu. In addition, Hotel Pastry Chef Shannon, claims pastry chefs could be a “dying

baking and pastry product not being valued as much as culinary food may contribute to the added

pressure for perfection and professionalism in baking and pastry kitchens. Interviewees

concluded that bakers require specific skills in order to feel comfortable in the methodical

Szmodis 24

workplace of bake shops and pastry kitchens, which are overlooked by the loud, rushed service

of culinary professionals. These clear differences in description of environment become more

interesting when considering that majority of interviewees felt that the pastry industry is female-

dominated, while culinary kitchens are still influenced by male-dominated systems.

After illustrating the general culture of pastry workplaces, I asked participants to describe

common character or personality traits of pastry chefs and bakers, which revealed a strong link

between the culture of the workplace and an individual's work ethic or mind set. This

translated into the likelihood that one would be patient with people as well. Catherine further

explains that the time in both preparing the product and developing such skills makes pastry

chefs and bakers respect, nurture, and care for their product much more.

less concerned about patience or precision and more likely to be temperamental or laisseź faire.

Although some participants showed interest in both culinary and pastry at one point in their

career, Pastry Chef Karen, determined it to be rare for an individual to have the particular

mindset or ambition to succeed in both lines of work. Management styles also seemed to differ

between culinary and pastry chefs. While these styles are personal to the individual and their

Szmodis 31

to join in on pastry work. Male Baker David gives interesting feedback, stating that while he’s

able to be friends with his all-female co-workers, he has noticed differences in the ways

individuals work together and interact among groups of different genders. David provides a

specific example of previous male bakers having left the bakeshop because they did not fit into

the female-dominated culture. However, this could also be due to male bakers’ resistance to

taking direction from female supervisors and coworkers. Because of the feminized workplace,

men joining pastry careers may need to show strong work ethic in order to prove they fit into the

culture, similar to how women have had to do this in all kinds of workplaces, specifically those

students. Interviewees believed that women chefs may have certain styles of managing, whether

being more strict, hands-on, or caring and sensitive to employees. Pastry Chef Instructor Sarah

found that some older women chef instructors she had were more strict, feeling the need to put

up a front and gain respect. Pastry Chef Shannon confirms she herself always aims never to

show signs of weakness. Baking Instructor Mary also struggles with her style of management, as

she can be very supportive and sensitive to students’ needs, but also must assert herself, not only

towards students but specifically while working with other male culinary chef instructors.

Catherine also confirms Harris and Giuffre’s conclusion that women chefs and managers are

typically labeled a “bitch,” which could be more of an issue for pastry chefs who must assert

Szmodis 32

themselves against culinary as well. This strictness and drive for professional perfection by

women chefs may make them likely to micromanage. While micromanaging usually has a

negative connotation, having a hands-on management style is preferred for pastry chefs who

need to demonstrate the precise skills of their work.

interviewed who usually work in close quarters with employees, completing similar jobs, and

emphasize the importance of teamwork. Many interviewees believe both pastry chefs and

women in general are more thoughtful and forgiving of mistakes, taking on a nurturing role

With the prevalent, ongoing argument that foodservice industries need to provide better

work/life balance for employees, only a few interviewees commented on these challenges. It has

been established that women typically have fewer options for balancing domestic roles with

professional work, making many believe the lack of benefits and long hours push women out of

the kitchen and away from culinary chef positions. As the pastry industry employs so many

women and mothers, the positions of baking and pastry could act as an alternate workplace

where individuals have more control balancing work and family. As a mother, Pastry Chef

Shannon emphasizes the importance of family when making decisions about her career, and sees

Szmodis 33

pastry as a workplace where she could best balance her professional and personal goals,

specifically with the ability to make her own schedule as a manager. Pastry could be an easier

option for those with more personal responsibilities to succeed because it typically has less of a

hierarchy to climb to managing and supervising positions where one can make their own

schedule. Similarly, with the production of pastries being exceptionally structured and time-

managed, staff may have more flexibility with hours. When closer relationships develop

between pastry chefs and their team, it may give pastry cooks and bakers more control over their

schedule and less conflict if family emergencies would arise. Male Pastry Cook James confirms

than her husband, who spends more time managing and contributing to production in the bakery.

Whether or not women cite domestic responsibilities as a main factor in their decisions, the

patterns of those found in food related positions outside the kitchen might be correlated to gender

roles.

Pastry Chef Instructor Sarah confirms that society still puts more pressure on women to

focus on their domestic roles as a priority, specifically when it comes to childcare. While she

and her husband with a similar position balance these responsibilities, she recognized the societal

pressure stemming from her role as a mother conflicting with her professional status. Pastry

instructor positions often provide more benefits, consistency in schedule, and time-off during

Szmodis 34

holidays, giving women more opportunities to balance work and family obligations. However,

there does not appear to be an unequal divide of gender among chef instructors as there are more

women in other areas of pastry work. Sarah confirms that while her teaching position makes it

easier, she had always had the ambition to teach, and leaving the industry did not act as a

sacrifice for her to balance family. Overall pastry chefs still face similar challenges balancing

work and family, but the variety of baking and pastry positions provide more choices than

culinary positions with the higher pressures of cooking for service. The foodservice industry

supplying more support for employees, specifically regarding benefits and maternity and

inappropriate behaviors shows how male pastry chefs can certainly use their power to create

uncomfortable, demeaning cultures for women in pastry kitchens. While a majority of my

interviewees did not find this to be a major occurrence in their workplace, more subtle examples

actions in the workplace.

In cases where pastry chefs interviewed did not comment on specific examples of sexual

assault or discrimination, harassment definitely appears in other forms. Pastry Instructor Sarah

gives examples of being blamed for others mistakes and being singled out as a pastry chef, which

Szmodis 35

is normalized through the stressful environment of service jobs. Meanwhile, Pastry Instructor

Julia gives other examples where pastry chefs put up with poor treatment, specifically through

low rates of pay and benefits. While chefs’ likelihood of receiving fair income and benefits may

be slowly increasing, the Bureau of Labor Statistics cites restaurant workers as seven out of the

ten lowest paid occupations, with women and tipped workers experiencing even more economic

payment and benefits for employees, expecting all chefs to deal with a certain amount of

harassment and discrimination; the normalization of sexual harassment makes sense, despite the

opposite gender to not only be hired, but also to fit in. As Kate reached out to bakeries in New

York City for job opportunities, one employee steered her away, explaining how she would not

fit into the masculine, immigrant culture of the production. While Kate went on to find other

female-owned bread bakeries and eventually establish her own, her story of rejection by male-

dominated production bakery was not necessarily a negative. Chef Instructor Sarah claims to

have witnessed this “crude kitchen culture” but was never negatively impacted by it. However,

she also acknowledges her positions in hotels, which typically have HR departments, which

would put an end to more excessive matters of harassment and discrimination. My conversation

with another Chef Instructor, Julia, reveals how her experience in high-end restaurants saw some

Szmodis 36

of this “crudeness” as a sign of camaraderie whereas other industries or individuals might see it

as unprofessional. Many restaurant employees may experience apprehension and discomfort

from the pressure from society and the media to change their workplace behaviors and habits.

Ultimately kitchen workplaces must adapt to get rid of the behaviors, which lead to harassment

and sexual assault without sacrificing the positive sense of accomplishment and camaraderie in

working in a challenging environment.

Network exposure, Sarah claims “it has made it an acceptable profession for everybody.”

However, television shows and social media posts fail to show the amount of physical work and

time spent learning and executing such products. Nevertheless, many interviewees commented

on the Food Network’s impact in culinary school enrollment, specifically drawing more women

into the pastry field. Chef Instructor Julia remembers being inspired by Gail Gand’s show on the

Food Network before enrolling in culinary school herself. Furthermore, interviewees did not see

a lack of recognition for women chefs in the media, but they were more likely to be discussed

using certain language and categorized by feminine character traits. As Pastry Cook Morgan

Szmodis 37

seeing less and less of that, especially as pastry becomes more popular.” While recognition is

certainly positive for women, it could also be damaging, as women chefs may be limited to

certain types of work such as pastry or pressured to follow stereotypical models of femininity,

which may not be comfortable for all individuals.

working within baking and pastry positions, gender appears to play a subliminal yet influential

role in the workplace. As gender is recognized as a more complex concept, it is obvious that not

Consider my interviewees’ interest in bread baking for example: bread production is distinct

from other pastry work, in which interviewees believed more men are drawn to the masculinity

of the field. However, both men and women interviewed showed interest in a mix of the labor

intensive, scientific nature of bread baking and the artistic, refined view of pastry making. These

findings show the importance of language used by both individuals and the media, which uphold

stereotypes and prejudices despite the common idea that gender has an irrelevant position in the

workplace.

with how women’s professional cooking is associated with pleasure and comfort through

Szmodis 38

domestic roles, which may keep them from achieving the same amount of success as male chefs.

In some ways, the pastry industry becomes an alternative workplace in which women can

complete kitchen work in an environment less structured by the traditional male-dominated

hierarchy. Although not unheard of, sexual harassment may be experienced less often by pastry

chefs, particularly ones in separate environments from the high stress atmosphere of culinary

service. Analyzing these different workplaces and positions is imperative to understanding how

some individuals rise into positions of power and ensure equal treatment for employees in lower

positions. Despite the feminine work of pastry inspiring and helping women find their place in

employer. However, the pastry industry in general provides more options for women to advance

into such positions where they can create their own schedules, balance work and family, and hire

and manage their own team, faster than they might in culinary.

dominated culture despite the increase of women pastry chefs and bakers. With data showing

that male pastry chefs are paid more and more likely to hold higher positions in baking and

pastry, women still may not have as much control as men in the pastry industry (Villeneuve,

more likely to rise to successful positions in women-dominated professions, such as nursing,

Szmodis 39

teaching, or social work. Pastry Chef Shannon’s and Baking Instructor Mary’s experiences not

being taken seriously as women in leadership positions show the possibility that men have

advantages due to their perception as “ideal workers” in the pastry industry as it becomes a

feminine viewed profession (Acker, 1990).

and observations of the industry, I found the challenges faced by pastry chefs often align or

overlap with the experiences of women chefs. While this could stem from the female

perspective dominating pastry work, interviewees focused on the nature of pastry production and

research pointed out that customers and food critics do not give as much attention to desserts as

savory foods. Mary, a high school baking instructor, saw culinary students act as though they

had more knowledge, skill, and authority than students in the baking program. She speculated

that the lack of respect for pastry chefs and their work comes from desserts’ nature of being

paired with savory food. Morgan also gives an example of dessert menus being an afterthought

While searching for announcements or reviews of the dessert menu she designed, Morgan found

only praise for the savory dishes and bar options, which happen to be executed by the male

culinary chefs of the establishment. Such conflict between culinary and pastry chefs may arise

Szmodis 40

because of the stark differences in their production, environments, personalities, and recognition

by the media and public. Executive Pastry Chef Shannon explains how male executive chefs at

the hotel often discuss the pastry menu and production schedule as if they have control over her

and her pastry team. However, Shannon also suggests that her authority over the pastry shop

may be overlooked as she is labeled as an inferior manager due to her gender. Baking Instructor

Mary faces similar prejudices due to both her position in baking and identity as a women, when

her students question her title of a “Chef.” While students had no problems crediting previous

male pastry chef instructors and female culinary instructors for their expertise, the combination

$2 less an hour than the male line cooks. Whether these inequalities occurred due to the gender

of the individual or simply the position as a pastry chef, these examples expose how certain types

of labor are devalued while others gain praise and superiority.

States, but the gender breakdown of those in baking and pastry positions across the world should

be examined as the industry becomes more connected on a global level. Additionally, instead of

singling out women as an underrepresented or minority group, gender should be discussed as a

complex system of roles and norms impacting all individuals. This would allow for other topics

Szmodis 47

Interview Questions

1. Could you describe any culinary schooling or training that you received?

a. Would you be interested in competing in the future?

7. Could you describe a pastry work environment as it may differ from culinary?

8. What skills or character traits might pastry chefs need that culinary chefs may not?

9. Do you think pastry chefs or bakers get enough media representation?

a. How might this image differ from your personal work experience?

10. How has the general perception of pastry arts changed over the course of your career?

11. Have you noticed a gender divide within your experience in the industry?

a. How did it affect the workplace culture?

12. Do you think women chefs have a different work style or ethic from men?

a. Could you describe any of these qualities using an example?

Szmodis 48

16. Could you describe any challenges in the workplace that may stem from your gender

identity?

17. Have you ever experienced any discrimination or harassment specific to your gender identity

in a pastry workplace?

18. Why do you think there are more women in the pastry industry compared to men?

a. In general, do you think this creates a more positive or negative work environment?

19. What do you think about how women chefs are portrayed in the media and

news?