chefs, and they said okay, it s a hobby. okay, let them play a little bit. this won t last. and here we are. anthony: i mean, in the in the states and europe, it was women cooked at home. in restaurants, however, this was man s work. denise rache: obviously they would the ones that cooked there were men. but they learned all everything they learned was from their mothers. leonardo paixao: the techniques and everything passed through the generations of women, so that that s what it s all about here i think with bruna. anthony: bruna makes a point of hiring women, and only women, to work in her restaurants, particularly black women who she feels are the central if largely unacknowledged figures in minera culinary culture for hundreds of years. hello. hi. easy to find women cooks or hard? [ bruna speaking portuguese ]
she owns a restaurant, birosca, where she cooks the food of her childhood, the food she learned from her grandmother and her nanny. leonardo paixao: so when you are a kid here, your family obligates you to eat jiló. anthony: why? marise rache: because i think i think it was to teach children to eat different flavors, different sensations. anthony: leo is a friend of bruna s and of marise and denise rache owners of d artagnan, one of the first ambitious fine-dining restaurants in belo to be owned and operated by women. was it particularly hard as women starting in the business 20 years ago? marise rache: when we began, there wasn t a lot of women chefs. and we decided to open a restaurant because we like to cook together. denise rache: i think nobody trusted us. we have many friends and they have restaurants, they are
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okay, let them play a little bit. this won t last. and here we are. anthony: i mean, in the in the states and europe, it was women cooked at home. in restaurants, however, this was man s work. denise rache: obviously they would the ones that cooked there were men. but they learned all everything they learned was from their mothers. leonardo paixao: the techniques and everything passed through the generations of women, so that that s what it s all about here i think with bruna. anthony: bruna makes a point of hiring women, and only women, to work in her restaurants, particularly black women who she feels are the central if largely unacknowledged figures in minera culinary culture for hundreds of years. hello. hi. easy to find women cooks or hard?
she owns a restaurant, birosca, where she cooks the food of her childhood, the food she learned from her grandmother and her nanny. leonardo paixao: so when you are a kid here, your family obligates you to eat jiló. anthony: why? marise rache: because i think i think it was to teach children to eat different flavors, different sensations. anthony: leo is a friend of bruna s and of marise and denise rache owners of d artagnan, one of the first ambitious fine-dining restaurants in belo to be owned and operated by women. was it particularly hard as women starting in the business 20 years ago? marise rache: when we began, there wasn t a lot of women chefs. and we decided to open a restaurant because we like to cook together. denise rache: i think nobody trusted us. we have many friends and they have restaurants, they are chefs, and they said okay, it s a hobby.