The sixth edition of the Bogota Wine and Food Festival, to be held in Bogotá between August 30 and September 3, will reflect on the role of women in a particularly male-dominated milieu. > For years the kitchen was "the kingdom" of women. There was no human power that could get a man into that mysterious territory full of pots, pans, tastes and smells. Then, things changed, and the world of gastronomy became "men's thing". Over time it has been understood that in kitchens, as in everything, a balance is needed and more and more women are in charge of the most outstanding premises.
"Colombia, where mires, is a country with women in the kitchen, "says Antonuela Ariza, a member of the Mini -Mal restaurant in Bogota. "I sincerely believe that in this field it is very difficult to receive recognition, it is a really difficult race, with a great competition, but that recognition depends on your work and what you offer in your restaurant and not whether you are a man or a woman," recognized chef who graduated in Visual Arts before dedicating himself to the kitchen. "I know that the world is sexist and, in general, women do not believe us in many fields, but what is happening at the moment in gastronomy is very interesting, really success does not happen if you are male or female, it's a matter of effort and talent. "
Ariza and Vélez are some of the Colombian ches who will participate in a new version of the Bogotá Wine and Food Festival (BWFF), which, around the theme of women and gastronomy, will be held in Bogota between August 30 and the three of September. "This new version of the festival aims to pay tribute to women who are increasingly taking power in a world that was dominated by men," explains Gaeleen Quinn, creator of the event, with her sister Iris. Our purpose is to empower women within Colombian cuisine and continue working on the projection of a gastronomic tourism, to make Colombia a high-end destination. "
The event will also be attended by American Nancy Silverton . Considered one of the best bakers chefs in the country and one of the best "pizzaiolos" (pizza chef), Silverton is also the author of one of the definitive sandwich books ("Nancy Silverton's Sandwich Book").
Winner of the James Beard Award, in the category of "Outstanding chef", has consolidated a prosperous culinary business from its Mozza Pizzeria and its Osteria Mozza, by the renowned restaurateur Mario Batalli has more than 30 restaurants from Vegas to Singapore); in addition, Silverton is one of the few female characters in the "Chef's table" series, which this year reached its third season on Netflix.
It was even more fun for him when we started mixing different colors. “What will happen when we mix blue and red mixed together?”
Also from the United States comes Dahlia Narvaez. This Los Angeles-based chef works with Silverton to develop all of the dessert cards from Mozza restaurants around the world. The previous year, after being nominated three times, she received the James Beard Foundation's Outstanding Pastry Chef Award.
The owner of Ambrosia, one of the most important restaurants in Chile (and one of the 50 best in Latin America) thinks that the preponderance of male chefs in commercial kitchens originates in a macho vision that thinks that a profession as heavy is not compatible with typically feminine topics such as motherhood or family life.
Like Bazan, there are those who think that much remains to be done. At a time when, for example, in some of the most prestigious cooking schools in Bogota almost half of the students are women, in the world only 3% of Michelin-star chefs belong to the same genre.
"Mothers were the ones who were in the kitchen, but the ones that became famous were the men," confirms Colombian chef Paula Silva. Originally from Cali, Paula also grew between stoves. "We are in a very sexist world. I know that ours is a slave labor, in which to excel you have to go through the hard and the mature, but women have the same strength, not physical, but the same hardness in front of life to be able to realize it. Paula (who was one of the precursors of molecular cuisine in the country) is currently at the helm of a new project called Hippie, in which, she explains, she practices what she calls "pure cooking." "It is a kitchen designed for the well-being of the human being, but also for the well-being of the planet," he says.
Like them, a total of 20 chefs from all over Colombia, led by Leonor Espinosa, recently awarded the Basque Culinary World Prize, will be sharing experiences and concerns a new edition of the Bogotá Food and Wine Festival, which this year reflects on gastronomy as another vehicle for the empowerment of women.
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