In 2020, Forbes found that just 6.3% of the head chef positions at prominent US restaurant groups were held by females.1 According to the US Bureau of Labor Statistics, only 22.8% of chefs and head cooks in 2021 were women.1 But the heat is on. During the fall of 2020, of enrolled undergraduates at the Culinary Institute of America, 48% were women.1 Today, there are nearly 20 Michelin-starred female chefs in the United States.2
![SBTH_FlameGraphic Decorative Image](https://smithfieldculinary.com/wp-content/uploads/SBTH_FlameGraphic-1-e1669840137104.png)
![SBTH_FlameGraphic SBTH_FlameGraphic](https://smithfieldculinary.com/wp-content/uploads/SBTH_FlameGraphic-1-e1669840137104.png)
![Image of Chef Ina](https://smithfieldculinary.com/wp-content/uploads/TrendsPage_InaQuote.png)
![SBTH_FlameGraphic SBTH_FlameGraphic](https://smithfieldculinary.com/wp-content/uploads/SBTH_FlameGraphic-1-e1669840137104.png)
younger self?” our chefs had some insights:
![Chef Melissa Chickerneo](https://smithfieldculinary.com/wp-content/uploads/ChefMelissaChickerneo-1.png)
“It’s a marathon, not a sprint. I think I started my career sprinting. This is all I’ve ever wanted to do. I was fortunate when I was very young to say food is what I love.”
-Melissa Chickerneo
![Lynn Hay](https://smithfieldculinary.com/wp-content/uploads/ChefLynnHay.png)
“I think probably just realizing that mistakes aren’t a bad thing, and they actually spark creativity. And so don’t be afraid to make a mistake because you’ll kill it next time.”
– Lynn Hay
![Debbie Gold](https://smithfieldculinary.com/wp-content/uploads/ChefDebbieGold.png)
“One thing I would say about the business is what you don’t learn … as you get further in your career, knowing how to manage people, how to market your business, how to read a P and L. Once you become a chef or executive chef or own your own business, knowing how to run a business is really important.”
– Debbie Gold
![Suzy Wagner](https://smithfieldculinary.com/wp-content/uploads/ChefSuzyWagner.png)
“What I would say is that there’s so many different pathways right now. The possibilities are endless. So, if you’re interested in food service, find a spot for yourself.”
– Suzy Wagner