CUNY CareerPATH Culinary Arts Program, in the kitchen
A recent New York Times article, A Change in the Kitchen, digs deep into the changing roles of women in professional kitchens. For decades, thanks to low-pay, long hours and general high turnover, the food industry has largely been one for transient workers—oftentimes with more qualified workers leaving both jobs and the larger industry after a relatively short period of time. In the last few decades, in part due to the acknowledgement of basic worker rights, there’s been a move towards supporting employee satisfaction, with kitchens offering benefits, sick time and the possibility for promotion. Add to this to growing prestige of the culinary world, due partially to evolving food fads, the opening of specialized restaurants, and the glitz and glam of the industry via reality cooking shows.
While these factors have changed the industry as a whole, one of the more pronounced developments has been the role of women in the kitchen.
