05-01-2014
Sara Preceruti, born in 1983, chef at La Locanda del Notaio in Pellio Intelvi, Como, 1 Michelin star, a restaurant in which she’s been working for 10 years. She’s the best woman chef according to Guida Identità Golose 2014
Until a few years ago, many private business preferred hiring only men. On one hand, this was because they believed that teams of men were more productive; on the other, they wanted to avoid absences or a turn-over due to a possible pregnancy.
Discrimination between men and women can be found in all fields, and, as many other women, I’ve experienced it since my teenage years. I began attending catering school at 16, a class made of 20 girls and 5 boys. We were picked on by our male classmates because, being girls, they gave for granted that we would have to take care of cleaning kitchens and utensils. Nor were we ever taken into consideration for tasks such as filleting fish, deboning meat, by the teachers, in the first place. Of course, they were men.
Sara awarded by Identità Golose at Magna Pars Hotel, last November
I became a chef de partie after three years of apprenticeship, contrary to my ex colleagues who had to fight more. Throughout my professional career, I’ve always had male colleagues and male chefs but I didn’t let myself go, nor I allowed anyone to push me around. In fact, I’ve always made my rights and reasons understood. For instance, I remember once when I was attending lyceum, before catering school: I took a professor to the headmaster’s office because I believed a bad note he gave me wasn’t fair. …
Luckily, in the past few years this gender difference has become thinner. Men and women need to be good cooks, creative and receptive of the new trends in terms of taste, contrasts and pairings. In the end, it’s the dish that counts, not the gender of the cook. This is the only thing that arrives at the client/consumer. The rest is just chatter.
Finally, I believe the perfect balance in the kitchen is given by the collaboration between men and women. The union of personalities, experiences, personal taste and different sensibilities is in fact the best way to achieve important results.
Men who, for a moment, leave pots and pans to tell us their experience and point of view
by
chef of Locanda del Notaio in Pellio Intelvi (Como) and female chef of the year for Guida di Identità Golose 2014
From Western concert flute to cakes