Hi all,
I am busy writing my dissertation for university and need people to fill out my survey, if you have a few minutes free can you please fill it out. Please find the link below:
http://obsurvey.com/S2.aspx?id=FDA24406-6C0D-41FC-9675-668CCE32FF38
Thank you x
I thought it was going to be sex toy themed....
If you are going to post a link, do it properly??
The work of but a moment; give the lady a hand :)
I did :) xxx
I agree 100% with Ork - the photo-shoot was clearly of models and not working chefs -- not only were rings and make-up present but hair was hanging all over the place just waiting to fall into the food!
As far as your apparent understanding of what happens in a kitchen environment goes it does seem to be sadly lacking - the big give-away on this was the question about "what might influence the progression of female chefs in their career" - not one of the answer choices was "their ability to do the job"
And who says there is a glass ceiling for female chefs - only 4 UK establishments got 3 Michellin Stars in 2012 - and one of those has a female chef, 1 out of 4 at the absolute highest level of cooking in an industry where less than 1 in 5 chefs in the restaurant sector are female.
Please don't take this as just having a go - but as an opportunity to re-think some of the questions in your survey to make it more appropriate to what you are trying to establish.
You might find this article interesting :- http://www.bighospitality.co.uk/People/Survey-finds-imbalance-between-male-and-female-chefs
So I reckon I'm pretty qualified to wade in here.
- I'm female.
- A professional chef.
- Worked in industry for 10 years
- Now self employed
- I also have a degree in mgmt (I'm a busy girl....)
There is still sexism in the workplace. Sorry folks.
I can do my job with my eyes closed, I'm paid a considerable amount for what I do and I've bloody worked for it!!!! BUT my progression HAS been slower in comparison to my male counterparts. And when I was younger, my pay didn't match my male equiv (I obviously went to tribunal, FYI).
When I apply for a job, I remove all gender identifying information and make myself invisible on social media.I tested my theory by sending two similar in experience and qual CV's to a job I wanted. Guess which CV got me the interview? The male one.
Argue this all you want, but I see it everyday. Women leave the industry for lots of reasons, long hours, poor working conditions, poor pay and also because they feel too much pressure from men. I know of male chefs who refuse to employ females in the kitchen. Ask them when the HR officer is there and they'll spout shit about equality. I've worked very hard to prove my worth. Countless male chefs have admitted their surprise at seeing a pretty blond walk through the door and often write me off before they've seen my work.
I'm not saying ability plays no part, it does, that's how I earned the respect of my colleagues.. but also because I can give/take banter as hard as they can give/take it. It's a rough work environment.
Of the 20-30 chefs I studied in catering college with, maybe only half are still in catering and none of them are women. They all dropped out because they felt there was zero progression and many of them now excel in front of house ops. But they were all as good as the guys!!!! I really empathise as I too have had that feeling (and still do on occassion).
Regarding the quiestionnaire though, you should DEFINITELY rethink your questions. Your tutor sure as hell hasn't checked that through as you're kinda stabbing in the dark. Qualitative and quantitive data etc...the link posted by Old -but not that old should also be referenced as it answers some of your questions. Pay diifferences should be looked at and also your definition of chef. Are we talking restaurant chef - of what level, banqueting, specialist or pub food?
Links between education and social class could also be made....