one and it’s hard, you have to change things and you do need a good stable family behind you. I think managing and structuring your time is the biggest thing because ultimately I think it makes you a better person if you’re structured and you can manage your time properly. It’s better for your team and it’s better for yourself as well."
Lisa also argues that she thinks there are already plenty of women in the industry who are merely just overlooked.
She said: "I think there’s more women coming out now but I also think there’s more women in the industry than you think. There’s a lot of people behind the stove that are missed and unnoticed. I think there’s a few more now than what there were and hopefully there will be more. "
She added: "People’s lifestyles are changing so a lot of restaurants are now only doing four days or are closed for lunch or they're shut for two days. You can see that there’s a staff shortage out there and people are acting on it and that could be a big reason for why there are less women in the industry."
Craig Allen, director of The Change Group also thinks the shortage is putting off potential female chefs from entering the industry. 
Craig said: "Given the continuing dire chef shortage, it is a huge concern that we are potentially putting off female talent.
"Employers need to look at how to offer greater flexibility to enable both men and women to juggle work and family, and potentially tailor roles to make it easier for women to become and stay chefs.”
Despite the dwindling amount of females in the industry, the survey did show that 72 per cent would encourage other women to become chefs.
Lisa said: "It’s an amazing industry to be in, it is a hard one and can be very draining but it’s also an incredible one because of all the people you get to meet."
By Michael Parker
@canteenparker
