In the developing and changing world, being a part of business life has become common for women; however, that situation is not the same in professional kitchens. Compared to male chefs, gaining a place in the male dominant kitchens is hard but not impossible for women. In this study, it is aimed to determine the current situation of women chefs in professional kitchens. This study makes inference about how they can exist in this sector dominated by men. Interview, which is one of qualitative data collection tool, was chosen in this study. Purposive sampling was preferred. Data were obtained from 10 chefs via a semi-structured questionnaire. As a result of the research, the participants considered the woman's presence in the kitchen as an opportunity. Especially, while being patient and compatible in teamwork is considered as an advantage for women chefs, it is stated that their being physically weak is the uppermost disadvantage for them. One of the most specific results of the research is that women chefs and men chefs are equal in terms of promotion, equal pay, participation in management, decision making in the professional kitchen.

The results of this study indicate that ambulatory nursing services care mainly for insulin-treated diabetic patients in late stages of the disease. The current organisational structure not meet the requirements of modern diabetes management.