Soixante-dix cheffes et employées de la restauration au Royaume-Uni ont signé une lettre ouverte (consultable en bas d’article ⬇️), en réponse à une interview donnée, à un journal, par Jason Atherton, dans laquelle le chef étoilé Michelin affirmait qu’il n’avait « pas vu » de sexisme dans les cuisines britanniques.
Parmi les signataires, la cheffe Sally Abé, du restaurant The Pem, Dara Klein, cheffe de Tiella, ainsi que Helen Graham, directrice de Bubala.
Le Guide Michelin mis en cause
La lettre critique la « pitoyable représentation des femmes » lors des dernières récompenses du Guide Michelin Royaume-Uni !
« Le sexisme a été et reste un problème omniprésent dans notre secteur, façonnant la culture de nos cuisines de manière à réduire le potentiel et les contributions de nombreuses femmes talentueuses (…). Nous voulons que vous sachiez que nous sommes fatiguées. Épuisées par un secteur tellement systématiquement défaillant que nous avons du mal à nous y voir. », indique la lettre.
Les cheffes ont mis en évidence « des commentaires et comportements inappropriés », ainsi que « des inégalités d’opportunités d’avancement », rappelant que « ces quatre dernières années, seulement deux femmes ont reçu des étoiles Michelin » au Royaume-Uni.
En réponse, le célèbre guide rouge a indiqué à l’AFP, au travers d’ un communiqué ,qu’il condamnait tous les actes de violence et de harcèlement. Mais il a reconnu que « les stéréotypes de genre étaient profondément ancrés » dans l’industrie et que ses sélections étaient le reflet de cette réalité.
Rappelons qu’environ un quart des 203 700 chefs du pays sont des femmes, selon les dernières données de l’Office for National Statistics.
February 19, 2025
‘We implore you to help us to create a brighter, more inclusive future’
To all those who benefit from the joys of dining out,
We are a group of 70 female chefs and hospitality workers, and we need you to know that we are tired. Exhausted by an industry so systematically flawed that we struggle to see ourselves within it.
This week, we find ourselves outraged by Jason Atherton’s interview in The Times in which he appears to deny ever having witnessed sexism within his kitchens — a statement which we know, with absolute certainty, is not true. This, on top of last week’s pitiful representation of women at the UK’s Michelin awards, means that we can no longer sit in silence.
We write to you with a sense of urgency, hope, and determination in a bid to change the narrative which denies our experiences and talents. Our kitchens, dining rooms, and bars are the beating hearts of an industry that brings joy, comfort, and connection to countless lives. Yet, within these spaces, we face issues that must be addressed to create a more inclusive, equitable and positive work environment for all.
Sexism has been and remains a pervasive issue in our industry, shaping the culture of our kitchens in ways that diminish the potential and contributions of countless talented women. From inappropriate comments and behaviours to unequal opportunities for advancement, these experiences hinder not only individual careers, but the growth and innovation of our industry as a whole.
Diversity is not just a goal; it is a source of strength, creativity, and resilience
The lack of diversity celebrated within prestigious awards bodies such as Michelin and 50 Best is a reflection of broader systemic issues of privilege and racism. Over the past four years, only two women have been awarded Michelin stars. This is by no means representative of the female talent within the industry. We must confront these biases and work actively to create opportunities for chefs and hospitality workers from all backgrounds.
Diversity is not just a goal; it is a source of strength, creativity, and resilience. By embracing and celebrating diverse voices, we enrich our culinary landscape, allowing us to freely interact with our customers and friends without barriers. In our view, the only way to do this is by rectifying the lack of women and people of colour in leadership roles, who can understand, cultivate and support talent at all levels through mentorship, training programs, and equitable hiring practices.
Moreover, we continue to be frustrated by separate awards categories for women. This does not foster true equality. By placing women in another category, we perpetuate the notion that their achievements are different or lesser. True recognition must be based on merit alone, and we urge award committees to eliminate these separate categories and celebrate excellence in all its forms, without distinction based on gender.
We implore you to help us to create a brighter, more inclusive future for our industry, because respect, equality, and support must be the foundation of every kitchen
It’s no secret that our industry faces significant challenges, from economic pressures to changing consumer expectations. To weather these difficulties, we must future-proof our industry by creating inclusive and positive work environments, ensuring they have the tools and opportunities to thrive.
We acknowledge that positive changes are already happening, thanks to the efforts of some dedicated individuals and allies. We celebrate these achievements and recognise those who stand with us in advocating for equality and diversity.
However, today we call on our colleagues of all genders to challenge and dismantle the harmful practices we’re highlighting. We implore you to help us to create a brighter, more inclusive future for our industry, because respect, equality, and support must be the foundation of every kitchen.
In solidarity,
The 70
