We need to do more than pay lip service to fixing this. It’s not enough for us to ask, ‘How can we behave differently around our women employees and coworkers?’ Instead we should be asking ‘What barriers to their success do I owe it to them to remove?’ Those of us with our own kitchens should be asking ‘What have I been able to take for granted on my way to the top that women often can’t, and how can I help fix that?’ It’s time we reimagine the family-averse work week that tells young cooks being a ‘real’ chef is incompatible with being a parent. That tradeoff is a Faustian bargain, and its own form of harassment. And while we’re at it, let’s scrap those beloved myths about brawn, blood, and blind sacrifice that chefs and their acolytes use to justify exploitative work conditions. Sure, we all sweated and scrapped and worked damn hard to get where we are, but most of us did it without the added torment of sexual harassment. Enough.