Title: Breaking the Broiler Room Boys' Club: Toxic Masculinity in Professional Kitchens
Walk into any professional kitchen and you’re likely to see the same thing: a male-dominated brigade system where women, if present at all, are outnumbered, overlooked, or overburdened. It’s no coincidence. From culinary school to Michelin-starred restaurants, the world of professional cheffing has long been shaped by toxic masculinity—and the consequences for women are not just structural, they’re deeply personal.
Why Are Professional Kitchens So Male?
The roots of male dominance in the kitchen go deep. Historically, cooking in the home was considered a woman’s role, while the public and professional sphere of food was seen as a man’s domain. This wasn’t just sexist—it was strategic. Men were granted the titles, the paychecks, and the power. Women were handed the apron, but rarely the authority.
In many top culinary schools, male chefs dominate faculty rosters. In most high-end kitchens, men run the pass. And in the stories passed down about kitchen legends—Gordon Ramsay, Marco Pierre White, Anthony Bourdain—the archetype of the temperamental male genius reigns supreme. The system was designed to elevate male aggression as passion and dismiss female leadership as softness.
From Imbalance to Boys' Club
This persistent male dominance naturally breeds a “boys' club” culture. The kitchen becomes less of a workplace and more of a locker room. Banter becomes boundaryless. Power is hoarded, and camaraderie is built through exclusion. If you’re not one of the lads, you’re seen as weak—or worse, a threat.
In this environment, toxic masculinity doesn’t just thrive—it’s enforced. Female chefs are expected to laugh along, tolerate inappropriate comments, or absorb unfair treatment without complaint. And when they do speak up, they’re told they’re “too sensitive” or “not cut out for the industry.”
What Happens When Women Speak Up?
In too many cases, nothing. Or worse.
Sexual harassment and discrimination are rife in professional kitchens, but rarely addressed with seriousness. Many restaurants have no HR department. Others rely on the head chef—often male and often part of the problem—to handle complaints.
This dynamic leaves women with few options: remain silent, risk retaliation, or leave. And many do leave—brilliant, talented chefs driven out not because they lack skill, but because the culture refuses to protect them. It’s a loss for the industry, for innovation, and for equity.
You Don’t Have to Be a Feminist to Fix This
Respect is not a radical ask. Supporting women in kitchens doesn’t require anyone to carry a flag or adopt a label. It simply means acknowledging talent, listening when harm is reported, and standing up when something isn’t right.
Male chefs who care about their teams—and many do—must play an active role in changing the culture. That includes:
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Calling out inappropriate behavior from peers
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Listening, not minimizing, when a female colleague raises a concern
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Making room for women at every level of leadership
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Understanding that protecting women benefits everyone
This is not about taking something away from men. It’s about building a workplace where talent is the only barrier to success—not gender.
Industry Pushback: The Jason Atherton Moment
In 2024, celebrity chef Jason Atherton caused a stir when he publicly claimed he “hadn’t seen any sexism in kitchens.” His comment sparked immediate backlash from female chefs across the UK and beyond. Among those who responded were Sally Abe, Poppy O’Toole, Louisa Ellis, and Dara Klein—all using their platforms to express not just disappointment, but exhaustion.
Their collective message was clear: sexism is not invisible—it’s being ignored. Their callout underscored a key truth: toxic masculinity isn’t just about what is said or done. It’s about who gets to pretend it isn’t happening.
Atherton’s comment didn’t just miss the mark—it reinforced the silence. For women in the industry, this kind of denial is more damaging than outright hostility. Because when someone in power claims “they haven’t seen it,” what they’re really saying is “your experience doesn’t count.”
Voices That Refuse to Stay Quiet: Chef Candice
One chef who has been unflinchingly vocal about toxic masculinity in the kitchen is Manchester-based Chef Candice. At just 23, she has built a following of over 35,000 on Instagram, where she shares both her culinary creations and her experiences as a woman in hospitality.
In a now-viral post, Candice described the moment she stood up for herself after being spoken to in a demeaning way—and was told she was being “too sensitive.” Her refusal to accept that label resonated with thousands. She wrote, “I’m not difficult. I’m not dramatic. I’m not soft. I just won’t stay silent anymore.”
Candice’s platform has become a place of solidarity. Women from around the world message her daily, thanking her for naming what they’ve experienced but been too afraid to say. Her visibility is powerful—but it also highlights how rare it is for young female chefs to be given space, let alone support, to speak truth to power.
What Can Be Done—By All of Us
Fixing toxic masculinity in kitchens isn’t about a single policy or statement. It’s about sustained cultural change. That starts with leadership, but it also lives in everyday choices—what we accept, what we challenge, and who we listen to.
For male chefs, it’s about being an ally—not in name, but in action. That doesn’t mean stepping in to “save” women. It means listening, learning, and leveraging your position to protect your colleagues and dismantle harmful norms.
For restaurants and institutions, it means hiring women, promoting women, protecting women—and paying them what they’re worth.
For media and culinary schools, it means spotlighting a wider range of voices and rejecting the tired archetype of the tortured male genius.
And for customers and diners, it means supporting the chefs and businesses that are actively working toward inclusivity, not just those who talk about it.
Funky Chef: Dressing the Shift
At Funky Chef, we believe change also happens in the everyday details—like the clothes you wear to work. That’s why we design chef jackets exclusively for women. Not “unisex.” Not token pink. Functional, flattering jackets made to fit women’s bodies and support them through a demanding service.
It’s not just about style—it’s about safety, identity, and respect. For too long, women in kitchens have been handed oversized men's jackets that don’t fit, don’t function, and in some cases, even pose a hazard. Our jackets are a quiet rebellion against that status quo. They’re designed to fit—not to make women shrink, adjust, or disappear. They’re a reminder that women belong at the head of the line, not buried under ill-fitting layers or at the margins of the industry.
We know a jacket won’t dismantle toxic masculinity. But we also know that confidence starts with comfort, and that women who feel seen, respected, and protected are more likely to stay—and to lead.
The Future Isn’t Male. It’s Fair.
The time for ignoring toxic masculinity in kitchens is over. If the culinary world wants to thrive, it must welcome every kind of talent—and protect that talent equally. Women aren’t asking for handouts. They’re asking for safety, respect, and a fair shot.
We can’t keep losing brilliant chefs to a culture that refuses to change. We can’t let silence be the standard. And we certainly can’t keep pretending that the problem doesn’t exist.
At Funky Chef, we believe the future of cheffing isn’t just female—it’s fair. And we’ll keep dressing women to lead until the rest of the industry catches up.