October 2019 www.womanthismonth.com 16 showcase FEMALE-CHEFS BREAKING NORMS IN THE FOOD INDUSTRY Hosts Please give us a peek into your professional background. I graduated from Ibn Khuldoon National School in 2008 and went to the University of Kent in Canterbury, where I received my Law degree. I moved to London straight afterwards and received my Patisserie Diploma from Le Cordon Bleu. I practised law in Bahrain for about four years before deciding to completely switch careers and open up The Cooking Studio. What drew you to the food industry? I have always enjoyed cooking and baking. I actually started experimenting in the kitchen on my own at the young age of nine. There’s something very satisfying in turning simple ingredients into something delicious that makes people happy. How would you describe your professional journey this far? It has been a blend of exciting and stressful. Owning and growing a business is not an easy task especially when it’s something you’re very passionate about. However, seeing people learn as I’m teaching them and realising how much fun baking can be makes it all worthwhile. What is most satisfying about your work? The smile on my customers’ faces and their compliments. It’s also always an amazing feeling at the end of a class when someone looks at their cake and says: “I can’t believe I made this!”. What has it taken you to break the mould of men being masters of a commercial kitchen? Essential traits required to head a commercial kitchen are strength, character, stamina and the ability to guide a team. I don’t see how these traits are only found in men. How do you support other women? The Cooking Studio currently consists of an all-female staff. We find that working with female employees is not only more efficient, but we have also become great friends which makes working together a lot of fun. What do you believe are the special strengths of a woman? Women are strong, dedicated and amazing at multitasking. What would you say to women wanting to have their own business in the food industry? I’d say to them that there isn’t anything you cannot do, whatever anyone may think or say. It will be difficult, it will be tiring, and your schedule will be the opposite to everyone around you. But if you love it, if you are passionate about it, it won’t matter because you will enjoy every second of it. CHEF SARA ALKOHEJI Co-Owner of The Cooking Studio CHEF SUSY MASSETI Executive Chef, Fish Bone and Eat'sy Please tell us a bit about your professional background and where you are from. I started my career quite early in my grandmother’s family restaurant in Milan, Italy. After working in Europe, I worked in the USA for over 10 years opening and managing stand-alone restaurants and my flight catering company. In the Middle East, my repertoire includes working at five-star hotels and as a personal chef for VIP dignitaries. I formerly managed Masso, a fine-dining contemporary Italian restaurant and The Orangery, a Middle Eastern-influenced café, tea room and
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