Three questions: Deborah Harris and Patti Giuffre

Deborah Harris and Patti Giuffre, both sociology professors at Texas State University, confronted the challenges facing female chefs in their new book “Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen,” released in May. Harris explains how the “boys’ club” is starting to change.

Q. How did female chefs describe their experience in the kitchen?

Women still experience subtle discrimination, and once they get [in the kitchen] the really common thing is it’s up to the women to fit in at work. It is very much the culture of the career that you have to prove how tough you are and prove that you belong. 

Q. How does this affect women’s advancement?

When they get put in charge of the kitchen, [employees] tend to talk about them in three different ways. They could be a “bitch,” a girlie-girl or take on the role of being a mom or big sister. The mom or big sister seemed to be a better strategy for women chefs—to play into established gender roles, who can tell you what to do, but you have affection for them.

Q. What are some of the ways that women can level the playing field?

I think for women to come together and do things in organizations can actually help. They can see that they are not alone, so that can help women understand that these are not individual problems.

Related:Changing the boys’ club