Gender inequality can also be present in the kitchen of your favorite restaurant — according to a new study by Stella Artois and for Ipsos. According to the survey, which for the first time brings an in-depth look at women in gastronomy, more than a third of the interviewees have had their abilities questioned just because they identify with the female gender. Furthermore, one in two participants agrees that home cooking is still seen by society as women’s work.
The survey is in line with other data: they lead 96% of domestic kitchens in Brazil (PNAD), but only 7% of professional kitchens in the most renowned restaurants in Brazil (Chefs Pencil). It was this disparity that caught the attention of the Ambev beer brand, which, in partnership with chefs from all over Brazil, transformed the discomforts experienced by women in gastronomy into original original dishes: the “Uncomfortable Food”.
The movement won the endorsement of the chefs Bela Gil, Katia Barbosa, Andressa Cabral, Bel Coelho, Cafira Foz, Bruna Martins, Kalymaracaya Nogueira, Amanda Vasconcelos, Michele Crispin e Nara Amaral. The team’s union gave rise to this gastronomic experience — each dish co-created by the professionals brings a reflection on the current scenario of gastronomy and an invitation to change. Andressa Cabral and Bruna Martins sign the creation of the entry called “Prosperity Crawfish”while Kátia Barbosa and Cafira Foz created the “Baião de Todos” and Bela Gil and Bel Coelho made a four-handed “Breaking Barriers Mousse”. The action will reach restaurants in different parts of Brazil through a gastronomic circuit in which, for a month, each establishment will have a start date for a new – and limited – dish.”Uncomfortable Food” in the menu. For more information, just consult the project website.
The action is part of the initiative together at the tablea long-term social transformation platform created by the Ambev brand to promote gender equity in gastronomy, increasing the role of women and fostering female entrepreneurship.
Stella Artois marketing director, Mariana Porto, highlights:
“With Juntas Na Mesa, we want to mobilize society on a journey with Stella Artois to offer a gastronomy with more female protagonism. We did the research to get to know in depth the pains and challenges of these women in the gastronomy market and we will act to propose a change to this reality, especially on the fronts of visibility, training and credit. Uncomfortable Food marks the launch of this new platform by Stella Artois in order to give visibility to the talent and potential of these chefs, seeking to move society.”
Created and executed by SOKO, the project also features a film, directed by Georgia Guerra-Peixe_Joca, to present the initiative. Nayara Lima, Creative Leader at SOKO, says:
“Despite their challenges, it is passion that drives these women. We use the term ‘comfort food‘, recognized in gastronomy to talk about cozy food and affection, to portray this social tension through the ‘Uncomfortable Food‘, a term referring to the barriers they face. The food of affection is usually related to women, but in professional kitchens, where profit and career projection are, the figure of the man still prevails”, he adds.
Georgia Guerra-Peixe_Joca, director of Café Royal, producer of the film, says:
“This was one of the most interesting projects I’ve done in recent times, because I had the opportunity, while I was developing, to reflect and review my profession. It is a film that talks about the condition of women in their profession as a chef and women in the kitchen. It was very interesting the mirror that I could see reflected in my own story. Stella Artois was very respectful throughout the entire process and never failed to have a true and whole intention with the project, in addition to the entire team being made up of women.”
The project is in line with the commitment of Stella and Ambev, who work for gender equality and in the fight against issues such as machismo, objectification of women in the brewing universe, homophobia and racism. More data on the study, the Juntas Na Mesa movement and the gastronomic experience of Uncomfortable Food are here.
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