If you knew me in college, you would have thought that I was going to make a career in the restaurant industry. In fact, I did because at fourteen years old, I began working at an Italian restaurant as a salad and dessert girl. I loved that job as I got to make the cannoli! The pastry chef gave me the cannoli shells, and I used the piping bag to fill them with that creamy deliciousness. I’d say to myself, “A little bit for the cannoli; a little bit for me.”
Chefs work primarily in the following industries but are not limited to:
- Restaurants
- Hotels
- Golf clubs
- Catering facilities
- Country clubs
- Private airlines
- Marketing and advertising as food stylists
After working at that initial restaurant, I went to work at a local Italian bakery that was within walking distance of my home since I was still under sixteen. Can you see the theme here? Yes, I am Italian, and I loved to work at places that had really great food.
At the bakery, I worked behind the deli and used a slicer (which, today, is illegal if the employee is under eighteen). After that, I went to work for a locally owned grocery store where, again, I worked in the deli (illegally), but I was also a cashier there.
Through the end of high school and into my college years, I worked as a server at many establishments, from five-star, chef-run restaurants to beer and burger joints, restaurant franchises, and then everything in between. In total, I think I worked at over twenty different restaurants in fifteen years!
Upon entering the workforce after college, I worked for an advertising agency as a Public Relations Account Executive. And guess what some of my first clients were? You guessed it – the food service industry! The food client I found most interesting was one I didn’t even think of as an area chefs could work in, and that was in aviation.
Currently, I work in marketing with food photographers who utilize food stylists who are chefs. The options for culinary experts such as chefs are endless!
What is the best state to work as a chef?
Growing up in the restaurant/ food service industry, I was privileged to work under some well-renowned chefs right here in The Motor City, in my home state of Michigan. Michigan’s official website (Pure Michigan) claims that “As one of the most agriculturally diverse states in the nation, Michigan does fresh, local food that must be eaten to be believed. With fresh produce delivered by local farmers made into mouthwatering dishes by passionate chefs, the foodie scene in Michigan will not disappoint,”.
Of course, I am biased because Michigan is my home state, so let’s hear what Zippia has to say about the best states to work as a chef. Here’s their top ten list (plus a special guest spot for number eleven):
- Nevada
- Texas
- New Jersey
- Pennsylvania
- Georgia
- Hawaii
- Alaska
- Washington
- Massachusetts
- Rhode Island
And one more special guest…Michigan’s “Pure Flavors” came in as number eleven. With everything happening in The D these days, I wouldn’t be surprised if Michigan climbs that list right to the top in the next few years to come.
What gender are most chefs?
While working in the restaurants, I saw firsthand how male-heavy the back of the house was. In restaurant terminology or jargon, “back of the house” includes the kitchen staff and the dishwashers. “Front of the house” are the servers, bartenders, and bussers.
For example, one of my closest, lifelong friends, a woman, is a professional chef. She went through culinary school at Schoolcraft College, which has a reputation for being very militant. She said it was like going through boot camp, except she wasn’t getting paid. It wasn’t much different as she progressed in her career; everywhere she worked, the majority of head chefs were always males.
Data USA shares, “The workforce of Chefs and head cooks in 2021 was 456,373 people, with 22.5% women, and 77.5% men. The average age of male Chefs and head cooks in the workforce is 40.3 and of female Chefs and head cooks is 40.1, and the most common race/ethnicity for Chefs and head cooks is White,”.
There was one exception for my friend, and that was at her last job in South Carolina, where the majority of the culinary staff were women. It was a high-end bakery that served breakfast and lunch, along with award-winning cakes and pastries. Apparently, although kitchens have traditionally been the domain of women, male chefs dominate the hospitality industry for reasons such as long working hours and social perceptions that deter female candidates.
Zippia reports, “Women dominate the pastry world. A recent Zippia survey found that 64% of pastry chefs in the U.S. are women, and 34% men. Which is part of why they may have received less attention — and lower pay. The same survey reports that women pastry chefs earned 88% of what men earned in 2022,”.
This trend is gradually shifting as awareness grows around gender parity, even in the culinary world. More culinary schools and institutions are implementing policies and offering scholarships explicitly aimed at women to encourage their participation in the field. Female chefs are increasingly making their mark and gaining recognition in high-profile chef competitions, culinary shows, and prestigious awards.
Moreover, the rise of social media platforms has provided a stage for female chefs to showcase their creativity, establish a personal brand, and connect directly with food enthusiasts all over the world. This online exposure can translate into career opportunities, and even out the playing field a bit more as talents become more visible regardless of gender.
Outside of traditional kitchens, chefs are often found lending their expertise to food styling for magazines and cookbooks, creating recipes, or teaching their craft through culinary classes. Entrepreneurship is a popular path, too, leading many chefs to establish their own catering businesses, food trucks, or pop-up eateries.
Where do chefs work
In conclusion, with the industry’s ever-diversifying landscape, the horizon continues to expand, offering new and exciting opportunities for chefs from all walks of life. While the journey may still hold its challenges, the vibrant and dynamic nature of the culinary world means there is a place for everyone passionate about food.