Flavia Amad: “When we cook among women you feel a different synergy”

Since 2023, Amad leads the cycle in which he summons cooks from different parts of the country to offer a collaborative menu in the restaurant of the winery of the first winemaker woman in Argentina, Susana Balbo. This March 8, within the framework of International Women’s Day, the cycle had its first special edition where the chef cooked along with 14 large cooks to offer a dinner accompanied by wines of women in the industry.

Journalist: How does the idea of ​​gesturing a cycle like command arise?

Flavia Amad: In command he was born from listening to myself and processing my sensations … and the desire to break stereotypes in a culinary world historically dominated by men. When I returned from studying and working in the United States, I saw the low female representation in outstanding positions within local cuisine and that all pop ups were men and a woman or only men.

And I was a lot of questions … there are things that seem incoherent, because in the house the woman is the one who cooks and it is assumed that this is “our place”, but in professional field the kitchen is very masculinized.

This motivated me to find and understand what I could do to make it more equitable and that there are more places, options, proposals where women who are in command of a gastronomic project are shown or we are the right hand of a great chef.

Hence the idea – together with Ana Lovaglio Balbo and Picky Courtois – to gestate this beautiful cycle called command and that is nothing more than a space where women can shine and be recognized by our culinary work, celebrating our talent and creativity.

Q.: What is it like to cook among women?

FA: Technically speaking no matter if you are a man or woman. The kitchen is very technical in many things and in that sense there are no differences. But it also has a lot of passion and love … And what happens to me when I cook with women is that I feel there is another other type of energy.

It happened to me that when I have cooked with the girls – because what this special edition had is that they were all the cooks that have already passed in the 2 years that the cycle in command is that we share talks in which we can identify among us, such as listening to the smallest cooks and feeling reflected when I was the age of them; or with those who are my age and that we are moms, we share how we carry out motherhood and be gastronomic at the same time; And, with the greatest, their experiences in many aspects are advice.

Basically when we cook among women, a different synergy feels … kindness, laughter, delicacy feel differently.

And cooking among women within the framework of “under command” is an enriching and collaborative experience. In each edition we bring together leading cooks from various regions of Argentina and that allows us to exchange gastronomic techniques, knowledge and cultures. It is an environment in which sorority and mutual learning are encouraged, where the female presence in professional cuisine is strengthened, but also create ties that transcend the culinary.

Q.: What do you feel that identifies and unites the kitchen of women and federal?

FA: That women are the ones that we cook in our homes, we are the ones in the day to day, we manage the dynamics of the home around what is going to be eaten and how the family will be feed. I think women, in general, unite us in a great majority. We can also say that the cuisine of Argentine women is characterized by a deep connection with local tradition and culture. We usually incorporate ancestral recipes transmitted from generation to generation, adapting them with creativity and respect for regional products. This union between tradition and innovation reflects a rich and diverse culinary identity, where the role of women is fundamental in the preservation and evolution of native flavors.

What identifies and unites federal cuisine is the pot cuisine, popular cuisine, such as potato cake, a lentil stew, a milanese with mash, among many others. It is also distinguished by its cultural diversity and wealth of its regional products; Each area provides unique ingredients and techniques. This variety not only enriches national gastronomy, but also promotes a constant cultural exchange, where different traditions are intertwined, creating an inclusive and dynamic culinary identity.

Q.: How was the 2 years of command? What rescue as experience?

FA: The tour of these two years with command has been an incredible trip, full of learning, surprises and moments of great emotion. When I started this project, I never imagined what I would mean for me, nor how I could impact so many women on gastronomy. The most valuable thing has been to see how a community of cooks has formed that support and share what they know, enriching not only our kitchens, but our personal stories. Each event, each encounter, leaves me a sense of gratitude. I rescue above all the genuine connection that has been generated between the cooks and the public, and how proud that I feel of being part of a cycle that celebrates female talent and gives visibility to the voices that deserve to be heard.

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Q.: How was the experience of a special edition among 15 cooks?

FA: It was super dynamics and instant adhesion. All loved the idea of ​​being able to participate again and make it collaborative among the cooks that we participate in this cycle. Some had already cooked together in command and many met before, so it was a large group of colleagues with already formed links.

Each of the girls brought their history, their flavors and knowledge and their essence. Together we create a space where respect, admiration and passion for the kitchen joined us in the same language, demonstrating that, beyond techniques or ingredients, what really complements us is the generosity of sharing.

I only have words of thanks for each of them. The cooks of Mendoza were Ailin Rosas, Ginella Mazzocca, Josefina Diana, Maira Bitar, Mariana Zevallos, Pato Roggerone and Patricia Coutois-which also leads a kitchen in Salta-; From Buenos Aires came Cerez Pawlak, Christina Sunae, Patricia Ramos and the Cordoba Sol Peretti. From Bariloche Florencia Lafalla accompanied us. And the end north and end south was also represented with Florencia Rodriguez from Tilcara, Jujuy, and Paula Chiaradía de Trevelin, Chubut.

Q.: What were the attendees of the experience?

FA: Those who attended this special edition took much more than a gastronomic experience; Stories, emotions and the living testimony of women who have transformed their passions into a path of excellence were taken.

Not only did they enjoy the creativity and talent of exceptional cooks, but also of the knowledge and vision of great women of the wine industry, who participated in this special edition in the Women’s Daywhose work is essential to tell the history of our land.

In command is based in A winery that represents female vision and leadership in the wine industry. Susana Balbo, the first winemaker in Argentina, is a lighthouse of inspiration for many women and sharing that moment at home, along with her daughter Ana Lovaglio, who is a fundamental pillar to organize and carry out the cycle, makes it even more significant.

Those who had the opportunity to attend, enjoyed a sensation dinner, where each dish told a story and each glass of wine raised that moment. And in each dish and in each cup there was a message: that of dedication, resilience and strength of women who, with their art and trade, continue to open paths and leave their mark.

Q.: How do you continue in command?

FA: This cycle will continue to grow with the same essence with which it was born: as a meeting, learning and visibility space of women in gastronomy. What began as a dream has become a community that does not stop strengthening, and the way to travel is still full of possibilities. But, above all, we want each edition to remain a reminder that there are talented women in every corner of the country’s gastronomy, ready to be heard, recognized and celebrated.

This special edition of Al Management was the starting point to a calendar that was publicly announced in this meeting, with which the Susana Balbo winery plans to visit different places in Argentina, to gather cooks and winemakers and create an agenda of unique gastronomic meetings, such as those that have been proposing for two years, when this cycle was born.