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Cooking is a gendered task. In the domestic sphere, it is women's main responsibility and professionally it is predominately male. In this thesis, we searched the reasons behind gender segregation in the kitchen workplace and why there are few women chefs in 'Haute Cuisine'. We also looked for success factors for current women chefs and how they were able to assess these obstacles. Our study combined both quantitative and qualitative research methods. We started with an extensive literature review. Then we did a case study of women chefs with three and two Michelin stars. We also organized interviews and focus groups with women chefs in Valencia. Finally, we run a survey (202 participants) that targeted chefs and kitchen professionals from different gender, age, countries and professional positions. The established masculine culture, workplace conditions, and work-life balance are among the main barriers women face. Domestic tasks are unequally distributed in the household and it disadvantages women especially those who work in the professional kitchen. Women, as a result, find it hard to remain and evolve in the kitchen workplace. In addition, it is easier for men chefs to acquire public recognition and to launch their own restaurant (entrepreneurship).In order to succeed women should be resilient and build their success in the industry. Women with Michelin stars for example worked on their technical skills to achieve gastronomic excellence, dedicated their time to build their career, and even looked for having their own restaurants. By doing so, they were able to enhance their evolution and acquire more flexibility managing their life and pursuing their vision. Family support and/or mentoring were key for many of them. Finally, the position of chef implies also entrepreneurial skills in order to achieve notoriety, manage and expand the restaurant success. For many chefs and especially for women, running their own restaurant implied higher professional satisfaction.

Gender barriers and facilitators faced by women chefs in the gastronomy and the `Haute Cusine' fields.