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Asked whether women today experience sexism in Britain’s kitchens, Atherton told the newspaper: “No, not really. I’ve not seen it. Any industry has its ups and downs. I think there’s way too much focus on our industry because of that.”
Among those to respond to the piece was chef Poppy O’Toole, who wrote in a post: “It is disappointing to see a leader in our industry diminish the experiences of those who have spoken out openly about the sexism in the hospitality industry. Speaking on my experiences in Michelin-starred kitchens, I’ve had an employer grab my arse at a public event, tell me what sexual positions they’d want me in in front of my entire team who remained silent and then continue to send sexual propositions out of work hours.
“Let’s not continue to ignore a problem. I have shared the previous messages I received from women in and out of the industry. Let their stories be enough reason to be better.”
O’Toole’s comments have garnered more than 21,000 likes since they were posted yesterday, February 17, and hundreds of comments. Many include high-profile chefs and hospitality staff sharing similar experiences of sexist behaviour.
Atherton today took to Instagram to offer an apology, saying his comments were misconstrued. “I would like to put the record straight regarding the interview published in yesterday’s (the Times). I do not condone sexism in the industry or anywhere.
“My family is all women except for me — my wife and three young growing daughters, so sexism couldn’t be further from my world view.”
O’Toole was one of the first to respond to Atherton’s post, writing “It definitely seemed as though you were doubling down on it with the number of comments about sexism no longer being an issue and yourself then sharing the article on your stories saying ‘Thank you very much @thetimes for the wonderful article!’.
“But thank you for clarifying that this was a mistake and not what you meant. It may be worth reading the hundreds of comments on my post which highlight that it is still very much an issue and as a leader in the industry, it is your responsibly to look inwards as well as not speak on the behalf of women. But it is appreciated that you have gone back on what you’ve said and hopefully from this point on will continue to be vocal in pushing for change in the industry, even when under the pressure of difficult questions.”
Atherton received a number of other responses, both critical and not. While some derided his line of reasoning — “I can’t be sexist because I have a wife and daughters really isn’t the argument you think it is” wrote one commentator — others were quick to praise the longstanding chef. “You are a pillar of the industry” said Thomas Leatherbarrow, a chocolatier.
Jason Atherton, in his own words
“The original conversation (in the Times) was about the Row on 5 team winning a Michelin star within a few months of opening. I was asked if I had witnessed or seen sexism in the kitchen and my reply was to rebuff the question — I said that I hadn’t seen it or witnessed it, and that was to close the question down.
I was then asked a second question: do I feel the industry has moved on from where it once was? I said that the industry has come a long way — not just in sexism, but in working hours, in pay. And I believe it has, for every gender.
Most of the restaurant awards now, rightly or wrongly — and I don’t know if it is right or wrong, I’m just a chef — have awards for the best female chefs, the best female pastry chefs, the best young female chefs. This year there was one female chef to pick up a star from Michelin. There’s always going to be people who have their opinions about these awards, but I’m just a chef. I know I’m seen as a high profile chef, but my job is just going into the kitchen. Beyond that…
What I can say is that I am categorically and absolutely against sexism, 100 per cent, and I will not tolerate it. It will not happen in my kitchens.
What I can say is that I am categorically and absolutely against sexism, 100 per cent, and I will not tolerate it. It will not happen in my kitchens.
I’m not a journalist, but I thought I’d answered those questions quite well. The headline reads ‘I haven’t seen any sexism in the kitchen’ but I never said those words, and I didn’t say it didn’t exist. I categorically do not believe there isn’t sexism in the industry, of course there is. There is in every industry. I just have not witnessed it personally. I was answering for me, no one else.
When I trained as a young chef, it was a different world, cooking was a male dominated industry, it just was. You’re talking about the Seventies and Eighties, I’m an older chef now. Back then, I was just a young man from the north of England with nothing: I didn’t pay attention to anything that was going on, I was just working, keeping my head down. My role was never to be a spokesman.
Today, it is a very inclusive industry, and I stand with every female in our industry. Sexism is never acceptable under any circumstances, and I’m really sorry for anyone who has been subjected to it. I back every single female working in our industry: sexism is not acceptable in the workplace. I’ve never condoned it, never committed it, no chance, no way.
I have three girls, three daughters, and if they came back from work and had experienced it, I’d be so upset. I’d probably want to go down there and sort it out personally.
I’ve defended my interview and I think for me that’s it. I’ve said my piece, there’s nothing more to be said. I just want to go back to working in my kitchen and looking after my girls.”