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All Journal Paradigma: Jurnal Kajian Budaya Wacana, Journal of the Humanities of Indonesia
Septiani, Intan Yusan
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Arts Humanities Languange, Linguistic, Communication & Media Library & Information Science Social Sciences

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Chef Minoritas di Tempat Kerja: Perempuan di Dapur Profesional Septiani, Intan Yusan; Siscawati, Mia
Paradigma: Jurnal Kajian Budaya Vol. 12, No. 2
Publisher : UI Scholars Hub

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Abstract

Cooking activities in the traditional kitchen or in the domestic area—which are supposed to be the domain of women—are interpreted as an obligation as well as a form of a woman’s service to her family, spouse, children, and even other people who are close to her life. In other words, cooking in the domestic area is an undefined job. Regardless of the fact, when cooking shifted to the public space, it turned into a professional job, a work area which was later known as the professional kitchen. People who work in a professional kitchen are given the title professional chef. Ironically, such a professional kitchen, often thought to be easily controlled by women—who for centuries have always been related to cooking activities—is actually controlled and dominated by men, starting from culinary studies (tata boga) to the industry. As a skill, cooking is actually an activity that can be performed by anyone, regardless of gender. In reality, cooking activities, in both traditional and professional kitchens, place women in a marginal and subordinate position. To learn why women, who are often considered as “the queen of the traditional kitchen”, find it difficult to control and dominate professional kitchens, we examine a number of studies that have analyzed the professional life of female chefs as well as various forms of gender inequality in the chefs’ workplace or the professional kitchen.
The battle of female chefs in facing dominant social norms Septiani, Intan Yusan; Siscawati, Mia
Wacana, Journal of the Humanities of Indonesia Vol. 24, No. 2
Publisher : UI Scholars Hub

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Abstract

Many traditions in the world require women to master cooking at an early age. Cooking in a traditional kitchen (domestic area) – always attached to women – is often interpreted as an obligation and a form of women’s service to their families, spouses, children, and other people in their lives. Hence, cooking in the domestic space is an undefined job. When these activities shift to a public space, it becomes a profession, with a professional work area, and the workers are predicated professional chefs. Ironically, the professional kitchen, which people assume, could easily be run by women, is controlled and dominated by men. This study focuses on the experience of female chefs in professional kitchens, noting the problems they face and often hinder their career paths, explaining their low numbers. This qualitative study is a feminist perspective with data collection methods from in-depth interviews with female chefs in professional kitchens. The analysis of the primary data was conducted by applying the theory of gender at work developed by Aruna Rao. Our research shows that female chefs face multiple barriers working in professional kitchens: both subtle and overt discrimination, various types of oppression, conscious or otherwise, influencing their decisions when choosing between work and family. This study shows that during their careers female chefs frequently face various gender-based obstacles arising from ability, resources and support, social norms, and deep structures, as well as rules and policy.
Co-Authors MIA SISCAWATI