Yes, I’m A
female Chef.
Written by Ariel Rodman
What’s it really like to be a woman in a traditionally male-dominated industry like the culinary world? Yes — harassment, underestimation, and lack of representation exist, and they deserve attention. But that’s not the story I want to tell here.
After more than a decade in kitchens, what I’ve witnessed most is change. Kitchens are evolving — not by getting softer, but by getting better. Restaurants build confidence, resilience, and leadership. They demand presence, accountability, and growth. Those lessons stick for life.
Instead of sharing only my own experience, I asked women in and around the industry to reflect on theirs. What they shared was honest, grounding, and worth hearing. Let’s dig in.
Lauren Sala, Kittery, ME
— 15+ Years of Culinary & Hospitality Experience.
“I think it’s important for any kid to spend time in a kitchen or restaurant. It builds teamwork, accountability, and a sense of community. Being female in it can be tough — I felt like I had something to prove — but that pushed me to develop strong communication, confidence, and leadership skills.
I’m happy to see how much the industry has changed since I started. Watching women succeed on shows like Top Chef or Chopped always mattered to me — especially seeing local chefs like Erin French of The Lost Kitchen. It made it feel possible.”
Lauren was my first real example of what belonging in a kitchen looked like. We met in a small pizza shop in York, Maine, where long summer shifts demanded speed, focus, and grit. She showed up every day with confidence and clarity — and seeing that mattered more than I realized at the time.
“Male, female, gay, straight, legal, illegal, country of origin — who cares? You can either cook an omelet or you can’t.
There’s no lying in the kitchen. The restaurant kitchen may indeed be the last, glorious meritocracy — where anybody with the skills and the heart is welcomed.”
— Anthony Bourdain.
Chef Tina, Biddeford, ME
“As a young woman working in kitchens, it’s been one of the most empowering experiences of my life. It pushed me out of my shell and forced me to grow in ways I didn’t expect.
Sometimes I was the only female in the room, but I found pride in keeping up, learning from my mentors, and proving that passion and discipline matter more than anything else.”
I worked with Tiana for about a year and watched her move from dish pit to prep to every station on the hot line. She mastered each role with care and precision, often outpacing cooks with far more experience. At a time when I was questioning my own path, watching her commit fully to the work was grounding. Women don’t just belong in professional kitchens — they raise the bar.
Ruth Marquis — Small Business Owner, O/O/B, ME.
“I remember when you got your first kitchen job. You were excited, nervous, and unsure. I told you that you could do anything you set your mind to — and months later, you loved the kitchen and everything it came with.”
Ruth is my mom. Through her, I learned patience — waiting for tables, dealing with mistakes, understanding that the people cooking and serving your food are human. That perspective shaped how I see this industry and the people who work in it.
I want to retire a phrase I’ve used before: “a man’s world.” Thanks to the women working relentlessly and the men making room, this industry continues to prove otherwise. Kitchens demand confidence, communication, and commitment — not a specific gender. If you work hard, pull your weight, and respect the people beside you, there will always be a place for you here.
