12-12-2013
Aurora Mazzucchelli of restaurant Marconi in Sasso Marconi (Bologna), born in 1973, awarded with one Michelin star in the family restaurant, since 2008. She previously gained experience with Herbert Hintner, Gaetano Trovato, Paolo Lopriore and Martin Berasategui
I carefully read Paolo Marchi’s article and the one signed by Cristina, a point of view that I share in many ways. The work of a chef, or of a woman chef, is not a movie. Nor is it a mystery novel. Each individual, whether he’s a man or a woman, is different and this is a good thing too: I believe diversity is a strong point that makes our way of expressing ourselves unique and this also applies to the kitchen: it’s like saying that something characterises yet doesn’t separate me from my colleagues.
Beside Paolo Marchi when she was nominated Best female chef of the year in October 2011
Photo www.acquabuona.it
So I ask myself: can you communicate and be taken into consideration – and I’m not saying being famous – without making some sort of compromise but just by doing your job? Let’s not run after this liquid society, let’s try to take our time. Cristina is right when she wonders what women chefs want: let’s broaden the question. What do chef, in general, want? This is where we should start from. From personal responsibilities, personal choices and merit. And from the courage, on behalf of some journalist and event organiser, whether man or woman. See also It’s not easy yet it’s not impossible either by Loretta Fanella We’re not angels of the hearth by Cristina Bowerman
Men who, for a moment, leave pots and pans to tell us their experience and point of view
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From Western concert flute to cakes