Breaking the Glass Ceiling in Haute Cuisine: The Role of Entrepreneurship on the Career Expectations of Female Chefs

Abstract

Purpose – This paper aims to examine the critical elements for female chefs in overcoming the glass ceiling in a relevant sector of the hospitality industry: haute cuisine. Design – It is based on an empirical study. We surveyed 202 cooks and chefs from France, the US and Spain. Methodology – The data were analysed using fuzzy set qualitative comparative analysis (fsQCA). The fsQCA identifies patterns or combinations of causal conditions that lead to an outcome to evaluate the variety of conditions that produce high career expectations among female professional chefs. Approach – Although the status of women in the hospitality industry has received academic attention, there is still a gap in research on gender discrimination in haute cuisine, specifically regarding the factors that enable for women’s advancement to chef. Findings – Six variables were identified that impact female chefs’ career advancement (entrepreneurial attitude, mentoring, career expectations, workplace environment, skills learned on the job, and their perception of a glass ceiling). The results show that entrepreneurial attitude is a critical enabler for the career advancement of female chefs. This factor is moderated by incumbents’ skills acquired in the workplace, combined with adequate mentoring, which facilitates the absence of a harsh environment perception by female chefs. Originality of the research – The theoretical framework developed for this study contributes to the literature on female entrepreneurship in haute cuisine and its contribution to overcoming gender barriers to advancement in the sector.