Gender-based tokenism: Female chefs' occupational problems and tendency of leaving the profession

According to tokenism theory, individuals who are numerically underrepresented within organizations due to identity characteristics such as race, gender, sexual orientation, or ethnicity may face negative experiences in these environments. Professional kitchens, which are particularly prominent with their maledominated structure, are one of the areas where gender-based inequalities experienced by female chefs become most visible. The representation of female chefs in professional kitchens is limited, and this situation becomes a factor that directly affects their professional experiences. In this context, the present study examines the experiences of female chefs working in professional kitchens, aiming to explore their perceptions of gender-based tokenism. The qualitative research method was used in the study, and a phenomenological approach was adopted to understand the experiences of female chefs within the framework of tokenism. In the data acquisition process, in-depth interview technique was preferred in order to reveal the personal and professional experiences of female chefs in detail, and a semi-structured interview form was used. A total of 35 women chefs currently working in professional kitchens, where their representation among kitchen staff was less than 15%, were selected through purposive sampling. The data obtained were coded in accordance with the theoretical framework of tokenism using the MaxQDA 24 Pro software and analysed through content analysis The findings of the study highlight that the working conditions for female chefs in professional kitchens are highly challenging due to the occupational dynamics of the sector. Participants reported being subjected to gender-based generalizations, exclusion, questioning of competence, and insinuations of emotional and physical weakness by members of the dominant group. In this context, the study concludes that female chefs experience the workplace in ways consistent with the predictions of tokenism theory. However, it was also found that participants generally do not exhibit a tendency to leave the profession. While some female chefs expressed intentions to pursue an academic career or establish their own business in the future, these decisions were found to be only marginally influenced by gender-based tokenism. Instead, such career considerations were primarily shaped by structural challenges such as the intense pace of work, long working hours, and physical and mental fatigue inherent in professional kitchens. Furthermore, the study reveals that gender stereotypes are not only reproduced by men but also internalized and reflected in the discourse of women chefs about other women. Ultimately, the research contributes to the literature by offering both sectoral and academic recommendations based on its findings and conclusions. Keywords: Female Chef, Tokenism, Gender-Based Tokenism, Gender Discrimination, Gender Roles