23-01-2014
Marzia Buzzanca, chef from Abruzzo. In the (totally female) kitchen of her Percorsi di Gusto in L'Aquila, she prepares pizzas with organic flours, following Simone Padoan’s method, and dishes made on a stove with gas tanks (photo by Benedetta Rossi)
I’ve always worked with men. After the initial gallantry, they always forgot I was a woman since, despite my minute physique (as my father used to call it), I overloaded myself with all the hard tasks, including the extra hours of work. I never suffered from this, in fact, I always found it stimulating. Today I’m the “boss” and I’ve tried various times to form a staff in which there was at least another man. However, the more time goes by, the more it becomes difficult. And after some self-eliminations, we’ve “automatically” become an all-women-team. It’s difficult to speak about it because I wouldn’t like to generalise. However, I believe that the main problem with the men that have worked at Percorsi di Gusto has always been that of having a female “boss”, something many considered as a problem.
Women who, for a moment, leave pots and pans to tell us their experience and point of view
by
chef and owner of Percorsi di Gusto in via Leosini all'Aquila
I discovered gourmet Finland
Raw diet is the new frontier
Loide, Tricase and Farmacia Balboa
Order and cleanliness, Claudia guards
The alliance of women in the food sector