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?   

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.