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Why women are rare in Chinese kitchens

Female chefs have long been a minority in professional kitchens around the world. But the situation is even bleaker in Chinese kitchens.

In traditional Chinese kitchens, where all sorts of regional cuisines are served, chefs are generally divided into two groups: there are those who man the stove station, preparing wok and stir-fry dishes; and then there's the pastry station, where the dim sum and noodles are made.

There's no denying the work is physically demanding — an empty wok weighs about 2.2 kilograms — but there are other factors at play.

In the past, many Chinese kitchens focused on mentor-protégé relationships, meaning masters would recruit apprentices and pass their skills to them. Few chefs would risk recruiting a female trainee into that harsh environment.

Given all of these barriers, not many women would even consider this male-dominated industry as an attractive career path.

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