Women Chefs
It is likely that everyone has heard this phrase before and knows that it refers to a standard from only a few decades ago when men were expected to go to work and earn money, and women were supposed to stay at home with the children, clean the house, and make the meals. Because of this, it may be surprising that women were, until recently, not accepted into professional kitchens. Even today most of the big names in the culinary industry are male: Emeril Lagasse, Jamie Oliver (The Naked Chef), Todd English, Wolfgang Puck, even Chef Boyardee.
Along with women's acceptance into the workplace overall, came women's acceptance into the professional kitchen. However, as with many industries, it was not an easy process. In 1993, Women Chef and Restaurateurs (WCR) was created in order to provide a network for the increasing number of women in the culinary industry. Organizations such as this have helped to promote women's rights and gain them access to both education and careers that, at one time, were not available to them. In 1972, the Culinary Institute of America was only 5% female, today it's 25%. However, as we can see with the celebrity chefs, there are significantly fewer women than men in the industry; of the 2,134 certified executive chefs in the US today, only 92 are women (which is a mere 4.3%).
In her book, A Woman's Place is in the Kitchen, Ann Cooper discusses these issues and, in doing so, provides a comprehensive vision of women and their roles in the professional culinary arena. In her research, Cooper interviewed more then 200 female chefs and surveyed more than 1,000 female cooks and chefs in order to achieve multiple perspectives and experiences. This is the first book written exclusively about women chefs and restaurateurs and if you're interested in learning more, A Woman's Place is in the Kitchen is available online and in most bookstores.
Featured Culinary Schools:
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California Culinary Academy - San Francisco, CA
If you’re passionate about pastries, the California Culinary Academy, located in San Francisco, can prepare you for success. Students receive the challenging, hands-on, real world experience needed for a career in culinary arts or hospitality in one of the world’s culinary capitals. Associate degrees are available in Le Cordon Bleu Culinary Arts or Hospitality & Restaurant Management. Certificates are available in Baking and Pastry Arts. Perfect the talent you already possess and gain the experience you need to land that job at fine restaurants, top hotels, posh resorts, luxury cruise ships, pastry shops, and more.
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Cooking and Hospitality Institute of Chicago - Chicago, IL
The Cooking and Hospitality Institute of Chicago was founded in May of 1983 by Linda Calafiore, a passionate cook who wanted to share her love of great food. The food service community responded with enthusiasm. As soon as the first students graduated, they were employed at major hotels and restaurants. To date, The Cooking and Hospitality Institute of Chicago has graduated thousands of professional cooks, bakers, and aspiring chefs who are now staffing some of the most prestigious restaurants in Chicago and the nation.
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Le Cordon Bleu Culinary College - Las Vegas, NV
Le Cordon Bleu College of Culinary Arts Las Vegas's Associate of Occupational Science Degree is a culinary arts degree designed to provide you with the theoretical foundation and technical skills necessary for you to succeed in the food service industry. We developed this curriculum in response to student interest and industry demands. This culinary arts program is aimed to give you the culinary education you'll need to enter the food service industry in entry to mid-level positions, and to advance through a variety of related positions.
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California School of the Culinary Arts - Pasadena, CA
The California School of Culinary Arts, located in Pasadena, CA, can train you with some of the best chefs in the business, and enhance your passion for food along you’re your skills, in only fifteen months. CSCA is one of the most well-known and respected culinary schools in the country. While studying at Le Cordon Bleu Culinary Arts Program you will work with industry trained Chef Instructors and have the opportunity to take advantage of extensive job placement assistance.
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Scottsdale Culinary Institute - Scottsdale, AZ
Le Cordon Bleu Programs at Scottsdale Culinary Institute are designed to ensure that you are exposed to a diversified education in culinary arts with a unique combination of general education classes to broaden your knowledge, attitudes, and values to be successful. Students can experience real world conditions with L'Ecole and L'Academie Restaurants as their classrooms. L'Ecole has received Mobile's 3 Star student rating. Become a chef in only 15 months. Other graduates, who began their careers just like you, are working in leading restaurants, hotels and cruise ships around the world.
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Pennsylvania Culinary Institute - Pittsburgh, PA
Pennsylvania Culinary Institute was founded in 1986 as a Branch Campus of the Sawyer School. PCI was well-known in the Pittsburgh area and beyond for providing a quality hands-on education and attracted students from across the United States. In the Le Cordon Bleu Culinary Arts Program you can acquire knowledge and practical skills needed for careers like Caterer, Private Chef, or even Restaurant Owner. As a graduate, your Le Cordon Bleu credentials can give you an edge in starting a career with hotels, fine restaurants, private placement, country clubs, resorts and catering companies' world wide.
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Texas Culinary Academy - Austin, TX
Enhance your career and ensure your future with the Texas Culinary Academy, located in Austin, TX. The Academy has partnered with Le Cordon Bleu to offer students an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts. By combining classical French techniques with cutting-edge American technology, the program serves to educate aspiring chefs in the art of cooking. You will learn the culinary techniques of more than 25 foreign cuisines and earn your degree in only 15 months.
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Orlando Culinary Academy - Orlando, FL
The Orlando Culinary Academy, a Le Cordon Bleu school, provides educational programs that prepare culinary school students for professional opportunities and career success in the international hospitality industry by providing an individualized, hands-on education in the classic and modern culinary arts. Through the guidance of the faculty, theoretical concepts as well as practical and creative applications are addressed in the curricula and reinforced by interaction with professionals in the industry.
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Le Cordon Bleu College of Culinary Arts - Atlanta, GA
Located in Tucker, Georgia, the Le Cordon Bleu Culinary Arts College offers students the unparalleled combination of renowned training and a city that's one of the world's top meeting, convention and tradeshow destinations. That means opportunity, excitement and fun while you learn. The College's association with Le Cordon Bleu represents a union of one of the finest in European and North American culinary arts training programs available today.
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Le Cordon Bleu Culinary Program at Brown College - Minneapolis, MN
Le Cordon Bleu Minneapolis / St. Paul offers the exciting Le Cordon Bleu Associate of Applied Science Degree programs that can get you prepared! Le Cordon Bleu Minneapolis / St. Paul is dedicated to providing quality culinary programs that are taught by staff of knowledgeable chefs and serve those seeking a solid foundation for their future. Le Cordon Bleu Minneapolis / St. Paul offers dynamic culinary programs to meet the needs of the industry and aspiring culinary students.
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Le Cordon Bleu College of Culinary Arts Miami
Are you looking for culinary schools with an International Reputation? Start your career with a degree from Le Cordon Bleu College of Culinary Arts Miami. The Le Cordon Bleu Culinary Arts Degree Program was designed to combine demonstration classes and hands-on, practical courses in professionally equipped, contemporary kitchens. As part of this innovative program, students explore and learn classical cooking methods and the qualitative aspects of food preparation, including nutrition and sanitation. Students who choose to step up and take on the challenge of going through the meticulous training are encouraged to explore their own style and creativity. As an added bonus, this program includes a liberal arts component that provides a solid academic foundation for your personal and professional growth.
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