This study, titled "Transforming Kitchens, Unchanging Prejudices: The Social Position of Women Chefs in the 21^st Century," examines the historical roots and current manifestations of gender inequality in the culinary world. Paradoxically, cooking, which has been viewed as women's "natural domain" in home kitchens, has fallen under male dominance when transferred to the professional realm. Although the visibility of women chefs has increased in the 21st century, structural barriers such as masculine work culture, long working hours, challenges during pregnancy, and inequalities in access to capital continue to exist. Distinctions between "women's food" and "men's food," different evaluations of leadership styles, and unfounded prejudices about physical strength undermine women chefs' authority. Nevertheless, women chefs try to overcome these obstacles through strategies such as constantly proving themselves, developing different leadership styles, establishing women's solidarity networks, and effectively using social media. Research findings indicate that gender inequality in the sector is the result of structural inequalities and social prejudices shaped throughout history rather than individual preferences. Achieving gender equality in the gastronomy sector requires collaborative effort from all stakeholders, from educational institutions to businesses, from media organizations to professional associations. This multidimensional approach will contribute to the culinary world's progress toward a more inclusive, innovative, and sustainable future.