Why are restaurant kitchens organized the way they are? What is a kitchen brigade? What does a typical day of a cook look like? How does someone move up the ranks? And what do women do to work their way up the ranks in a kitchen?   More info Some of the stats Women make up a little over 50% of students graduating culinary schools Women make-up over 50% of total foodservice employees Somewhere between 30%-50% of back-of-house employees identify as women 27% of line cooks are ladies 19% of chefs are ladies 7% of head or executive chefs are ladies “28 Pie Charts That Show Female Representation in Food” by Amanda Kludt What inspired the season Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen by Deborah Ann Harris and Patti Giuffre “When Male Chefs Fear the Specter of ‘Women’s Work’” by Meg McCarron “A Day In the Life of a Line Cook at One of NYC's Fanciest Restaurants” by Amanda Shapiro “The Chefs We Don’t See” by Meg McCarron RestaurantHer .  
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