How come there are few women Executive Chef?

It was once said that vanity is a woman ... once!!! Now things have definitely flipped, I am referring to men more often than chef, superstar! Sure it's their time, but perhaps it is the case that they return a little bit in the kitchen! Mmm, I now know that I should stoop, before I arrive in a pot head! 😉

Va bè, Seriously, the fact is that for us women assert is a bit more difficult. We must be brave, competent, possibly good-looking, in ordine, Madrid, wives and ... well do double the effort. Or are we to step back ... or remain!

This applies to all fields of Italian society, administrations, in health care, in politics and,  per stare in tema, nell'enogastronomia. Just look at the relationship between, men and women, both in cooking and in the kitchen judge who.

It 'a world of mostly men chef and men assessors. Ebbasta!!! We women, mostly, we have much more feeling than you, it is scientifically proven, and sensitivity nell'enogastronomia dowry is very important!

Detto ciò passo la parola a donne chef, stellate and, from various Italian regions, this living environment, and then make an informed judgment can give a coherent answer and female. Please, a voi oral ...

• Antonella Rossi, And Chef Patron at the Restaurant "Napoli Mia” (NA)

Hello Cynthia, always the cook, also the time of the Monzù monsù or as they say in Sicily, has always been a man, even if women were to cook for the family.  Il cuoco oggi è chef, and by definition is a man.

For us women it is increasingly difficult to find space in this category, even though at times many women are better than men. Women have an aesthetic vision of the TV and watch it from the feminine side, making it more elegant. For cooks males we remain women, and therefore we do not have visibility as their.

• Maria Probst, Chef del Restaurant "The Red Tent” Cerbaia (BE)

Hello Cynthia, I wonder why!? Therefore, you have to be especially sports. And 'lives a little’ different from the usual. Many sacrifices and much satisfaction… every day you have to be on top, motivated, happy, and with a great desire to do ...

It is not a job for everyone… It is always under examination, and you do not have a day of relaxation. But if you are a person with a strong motivation, gives you a totally different world from the usual. Woman struggling to emerge more, perché riflette sempre sui propri errori. L’uomo, unlike, and more self-confident.

Then there is another important factor, namely that of having to arrange even the family. Doing a job so challenging is truly an art. In my case it is only possible because the family is a family.

• Paola Bertinotti, Boss Restaurant "Pinocchio" in Borgomanero (NO)

Hello Cynthia, I can tell you because I do not do. The’ commitment of the room compared to that of the kitchen is lighter. A chef can not possibly leave the kitchen. A woman generally also has commitments with family and with children who can not delegate some other.

More fortunate are those who work at home, but, I tell you, I could not give up the afternoons I spend with my children until eight in the evening. Ubi largest ...

• Erica Petroni, Genius of Food at its Laboratorio “FOOD ART FACTORY” (MI)

Hello Cynthia, Well there are,  io sono un esempio…

The reality is harsh. They are all men; must be respected as a man, have so much strength, and work for twenty hours a day without a break and without respite.

For women who do make it, there is no privacy! In addition to the men that still annoys a woman to command ...

• Nadia Zampedri, And Chef Patron at the "Trattoria Pegaso” a Gavardo (BS)

Hello Cynthia, penso che sia solo una questione di famiglia.

Avendo dei figli da accudire non è possibile organizzare un lavoro come il nostro.

It 's too as long as you require.

• Nadia Vincenzi, Chef and Patron of the restaurant "Da Nadia" in Castrezzato (BS)

Hello Cynthia. Le donne chef hanno più difficoltà ad affermarsi rispetto agli uomini, I think because of old prejudices.

It 'a tough business regardless of whether you are male or female, to do this you must be very certain.

This is my thought.

• Carla Teodori, Chief Restaurant "AD Cookies” (RO)

Hello Cynthia, I too have asked me, but… a po ', it is because we left behind with the times. Until a few years ago we women were not very well accepted in the kitchen. It 'a very heavy work, both physically and mentally. Personally, I had serious problems working, I went ahead especially for stubbornness, do not be intimidated when making their male colleagues teased me.

Then, as for all the work we are a bit’ penalized by having to care for their children and the family. It 'a job that takes you over time to have no more social life, and believe me, there are few people who will give up. To the Executive Chef you must have a lot of experience, if it is abroad, all the better. For example, when I went to Egypt to practice, I was the only woman to have the courage to do. And a very long story to explain, There would be talk for days and days ...

• Delilah Davoli, Chef presso Pause Restaurant-International Centre Malaguzzi Reggio Emilia

Hello Cynthia, I think the underlying reason is to be found in the roles traditionally assigned to women, mothers first, and only recently entered the world of work, and very few in robes management. Mi auguro, and it seems to me that something has changed, that these spaces, will “conquered” by women.

We know that often women are to have an edge over… If we know well demonstrate the ability to use our brains through our gifts of organization and efficiency.

This does not mean that the chefs do not lead to organizational problems, rather, social life is put to the test. “Courage, we can do it!”.

• Trish Bottura, Chef per eventi

Hello Cynthia, Perhaps the reason lies in the fact that it is a very challenging job, be occupied 12/16 hours per day for a woman who has a family becomes difficult.

Usually a Chef Executive remains in the same place long-term, and the structure that assumes any fears motherhood…