It is a recurring image in every great gastronomic gala. When it comes to collecting prizes, men are in the majority. Achievements such as getting a Michelin star or entering the lists of the best restaurants in the world continue to represent a glass ceiling for those women who every day battle behind the stove or directing the room and accounts of a restaurant.
At Gasma we know that there is still a long way to go, but we also know that this pending revolution has already begun… from the classroom. The number of female students in the Bachelor’s Degree in Gastronomy has been growing year by year, to the point that today women represent practically half of the student body. In fact, the increase in just four years has been remarkable.
A constant growth
It is a recurring image in every great gastronomic gala. When it comes to collecting prizes, men are in the majority. And it is that achievements such as getting a Michelin star or entering the lists of the best restaurants in the world continue to represent a glass ceiling for the women who every day battle behind the stove or direct the room and the accounts of a restaurant.
At Gasma we know that there is still a long way to go, but we also know that this pending revolution has already begun… from the classroom. The number of students in the Degree in Gastronomy has been growing year by year, to the point that today they represent practically half of the student body. In fact, the increase in just four years has been remarkable.
In June 2019, the first class of this Bachelor’s Degree graduated. They began classes in September 2015. In this class, the percentage of women was 34.7%. One of them, Almudena Gil, achieved the distinction for the best Final Degree Project. During this time, women have been gaining ground to exceed 50% in recent promotions.
Even more women have completed one of the master’s degrees and professional programs that Gasma offers. In total, more than 40 students have specialized in areas of gastronomy such as avant-garde cuisine or restaurant desserts.
All of them work every day with ambition and with the conviction that they will write the future of an industry that grows every day and that goes far beyond the interior of a restaurant. That is why the revolution that has already begun in the classrooms is beginning to be transferred to professional kitchens, but also to pastry shops, dining rooms and cellars at large restaurants, to laboratories, to R&D departments and to large company offices in the sector and catering groups.
You only need to check some of the students’ careers who graduated from the Bachelor’s Degree in Gastronomy. Among them, we find Clarissa Maso, room professional at 3 Michelin star DiverXo, or Almudena Gil, logistics managers in one of the large hotel groups in Spain (BCN50 – Grup Iglesias), researchers such as Sandra Garijo who has worked hand in hand with Ferran Adrià to help shape the publication of chocolate at Bullipedia. The list goes on and on.
Gasma’s Culinary Team, a mirror to be reflected
This revolution is possible thanks to the drive of the new generations, but also to the tireless work of the professionals who, from all spheres, help Spanish gastronomy continue to grow and remain an international benchmark. Fortunately, many of these professionals are part of Gasma’s Culinary Team and participate in the training of the students, not only through their knowledge, but also by transmitting values and experiences.
We are talking about chefs who occupy the first line of the gastronomic avant-garde. Among them we find Begoña Rodrigo (La Salita, 1 Michelin star), Iolanda Bustos (La Calendula), Teresa Gutiérrez (Azafrán Restaurant), Laila Bazahn (Hawkers 45), Clara Puig (Tula, 1 Michelin star), Laura López (KultO ), Elena Lucas (La Lobita) or Aroa López (Samsha). They are joined by other award-winning chefs who have participated in events in Gasma, such as Fina Puigdevall (Les Cols, 2 Michelin stars) or Lucía Freitas (A Tafona, 1 Michelin star).
From young pastry chefs who set the trend in the industry today. Andrea Dopico, Laura Vervoort, Ximena Pastor, Cristina García, Joanna Artieda, Saray Ruíz, Samantha Varas, Sara Mordecai, Lucila Canero, Carito Lourenço or Montse Abella (Prix au Chef Pâtissier 2019) have visited our workshop on more than one occasion.
In the dining room and the office
We also need to talk about name references in the dining room service and sommelier studies. For example, Eva Pizarro, coordinator of the Sommelier area in Gasma, sommelier at the Fierro restaurant and author of the book “The wines that can change your life.” Marta Casas, winemaker at the Parés Baltà winery. Managers such as María José Morera, manager of the elBarri group, or Marta Valsangiacomo; journalists such as Ana Vega (National Gastronomy Award for the best journalistic work) or Mónica Escudero (editor-in-chief of El Comidista); nutritionists such as Pilar Esquer or scientists such as Sara Paradells (award for the best teaching work by the CEU Cardenal Herrera University).
The list goes on and will surely continue to grow for years to come. Women, students and teachers, demonstrate that the revolution is not only necessary, but also possible. That is why at Gasma we know that the future of gastronomy is also female.