Women represent more than half of culinary school graduates but claim just 21 percent of head-chef roles in America. What’s behind the imbalance? The answer is plenty.

For her new book Women on Food, editor Charlotte Druckman surveyed esteemed food journalists, chefs, critics, and thinkers including Nigella Lawson, Diana Henry, Carla Hall, Soleil Ho, Samin Nosrat, Rachael Ray and more than 100 others to listen to a diverse range of female voices in the food industry today.

In conversation with chef and television personality Carla Hall, Druckman discusses some of the wide range of issues on which these industry professionals weighed in: the #MeToo movement; gender and racial bias in the food industry and the media; the underrepresentation of women of color in positions of leadership and power in publishing, television, and restaurants; writing cookbooks; and mastering the art of failure.

The author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen and other titles, Druckman is a journalist, food writer, and the creator of Food52‘s Tournament of Cookbooks (a.k.a. the Piglet).

Copies of Women on Food (Abrams Press) are available for purchase and signing.