Female Chefs Share Their Journeys — and Advice — for the Next Generation of Culinary Leaders
What’s it like to be a woman in the food and beverage industry? There are as many answers to that question as there are female cooks.
The professional kitchen has long been an environment where women have fought for opportunities, recognition and leadership roles.
However, thanks to mentorship, progressive kitchen environments and legal protections put in place over the last several decades, more women have access to the tools and opportunities that can build a successful career and make their own mark on restaurant culture.
To celebrate Women’s History Month, we asked ICE Chef-Instructors and industry experts to share their experiences and advice for the next generation of culinary professionals.
What has your journey been like as a woman in the industry?
ICE Director of Nutrition, Celine Beitchman
“Challenging, for sure. But not unlike any other cook’s journey. The culinary industry is a demanding space — mentally and physically. It takes a kind of resilience that comes through lived experiences. But, I have been fortunate enough to work with great mentors and leaders who valued the work above anything else, people who didn’t treat me like a woman, just a curious, hard-working cook in their ranks.”
Pastry Chef Kierin Baldwin
“I’ve been lucky to work in places that had women in the kitchen from the start of my career, though there has always been — and still remains — a lack of women in back-of-house upper management roles. Pastry departments are a notable exception to this since there are generally more women in pastry and a lot more ending up running that department.
I personally found parts of my transition from working as a cook to being in management quite hard because some of the skills I needed to hold my own as a female cook suddenly became liabilities when dealing with those above me in the kitchen. I learned to really hold my space and have an assertive voice, but there was a new, different sort of subtle sexism that punished that same behavior as I started to work in management roles. I had to really pay attention to how I was voicing my opinion and try to predict how others would receive what I was saying in order to survive.
It was infuriating to be quite honest, and something none of the folks I was struggling to interact with seemed to be aware of or would admit to. All of these men with whom I was dealing would think of themselves as open-minded and supporters of women in the kitchen, but the fact was that women were subtly held to different standards than men were.”
ICE Pastry & Baking Arts Chef-Instructor Luisa DeGirolamo
“My journey as a female chef has been quite the roller coaster. I’ve endured praise matched with prejudice; spent much of my time with my 'kitchen family' while sacrificing time with my children and loved ones; worked the hardest and made others happy, all the while forgetting to learn to live my own life and own my happiness. And somehow, it has all been worth the risk because through all my sacrifices, I’ve become stronger and more aware of myself and what I can do mentally and physically.”
While their experiences differ, each chef points to progress while acknowledging there are still challenges.
Is the playing field different for women now than when you entered the industry?
Chef Celine
“Definitely. There are a lot more women cooking professionally and at very high levels. I think that makes it much easier for women entering the culinary field to see themselves doing the same.”
Chef Kierin
“Yes, mostly because a lot more women are in ownership and upper management roles now. And a lot of the bad behavior that used to get written off as ‘part of the industry’ is not at all tolerated. Having more women in the kitchen makes it better for all women in the kitchen, and we keep pushing this industry towards parity just by showing up.”
ICE Pastry & Baking Arts & Health-Centered Culinary Arts Lead Chef-Instructor Missy Smith-Chapman
“When I first started, I thought that women made up maybe 10 percent of the workforce. Now, I think the latest number is closer to 48 percent — we've certainly come a long way.
Women in this industry fight really hard — whether it's becoming a chef, owning a business or being a manager. Wherever you fit in this industry, we have to be really strong.”
Conversations about equity and leadership continue across the industry. Last year, ICE hosted a panel with award-winning chefs and alumni — including Sohui Kim and Shenarri Freeman — to discuss female entrepreneurship (touching on teamwork, imposter syndrome and “paying your dues”). Hear highlights from the discussion in the video below.
For aspiring chefs, these lessons can translate into practical guidance for navigating culinary careers.
What advice do you have for aspiring female chefs?
ICE Pastry & Baking Arts & Health-Centered Culinary Arts Lead Chef-Instructor Carrie Smith
"Find the learning environment that is the most suitable for you, whether that's in a culinary school or a mentorship program. Don't be afraid to ask questions and support each other. One of the biggest things I tell all my students is that right now is the present, and we call it the present because it's a gift. We're only here for such a tiny, short little window, so soak up as much as you can and absorb it. Have fun with everything that you learn and then share it. Pay it forward as you go off into the industry."
Chef Celine
“Do your best and keep showing up. There is constant learning to be had. Look for the most talented person in the kitchen and model yourself after that. It could be your chef or another cook in the kitchen. Keep that in mind wherever you go.”
ICE Health-Centered Culinary Arts Chef-Instructor Emilie Symons
"Foster and honor our differences. If we need help, don't be afraid to ask … it doesn't make you lesser-than just because a pot might be too heavy for you to carry that day."
Today, women are reshaping every corner of the culinary world — from restaurant kitchens and food media to entrepreneurship and education. These leaders (who are also ICE graduates) include:
- Gail Simmons (Top Chef Executive Producer and Judge)
- Chef Mashama Bailey (2022 James Beard-Award Winner: Outstanding Chef of Year)
- Meredith Hayden (Private chef and content creator behind @wishbonekitchen)
- Chef Rebecca Roth Gullo (CEO of The Gallows Group)
- Susan Stockton (Senior Vice President of Culinary Production at Food Network)
Their success — and the stories shared by ICE Chef-Instructors — reflects an ever-evolving industry, ready to be shaped by the next generation of chefs.
