I too was guilty of doing this, but for a different reason. Any new member of the team began in the pastry department because, in my opinion, it’s the most difficult place to be. Once the person proved themselves competent, I would move them to their section of choice .
They will have to be competitive, working diligently to highlight their capability. By taking every opportunity as a challenge, they will have little time to reflect on whether their competitor is male or female. Pride in being a chef is paramount, as is the ability to recognise the strengths and weaknesses that each person brings to the kitchen.The hospitality industry is tough. Our emphasis should be on making it a healthier, happier place — somewhere we enjoy working, side by side, with different people of differing colour, race, creed, age and sex.
I strongly recommend researching your career choice before deciding to become a chef. This is a demanding but extremely satisfying industry - if you have the capacity to work hard.
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