FEATURE
Female Force
S O B E W F F R E T U R N S A G A I N , T H I S T I M E D E B U T I N G A N A L L - S TA R L I N E U P O F F E M A L E C H E F S F R O M A L L OV E R T H E CO U N T RY — A N D FO R T H E F I R ST T I M E E V E R , H O N O R I N G T W O F E M A L E S FO R T H E P I N NAC L E T R I B U T E D I N N E R W I T H N A N C Y S I LV E RTO N A N D R H O N DA CA R A N O . BY PAIGE MASTRANDREA
THE HIGHLY ANTICIPATED FOOD NETWORK
& Cooking Channel South Beach Wine & Food Festival (SOBEWFF) is back once again for an all-star lineup of world-renowned culinary and vintner names merging together the best that food and wine has to offer. In light of the current climate of our world, the festival has placed special emphasis this year on the industry’s greatest female powerhouses, including Tribute Dinner honorees Nancy Silverton and Rhonda Carano. Here, we chat with the master chefs and vintners to get the inside scoop on this year’s upcoming festival, what they’re most looking forward to, why female empowerment is important in the industry and more. NANCY SILVERTON & RHONDA CARANO: How does it feel to be honored at this year’s SOBEWFF Tribute Dinner? NS: Perhaps it sounds a bit corny, but it really is an honor to be acknowledged by SOBEWFF because I have long admired the work they do. RC: I am incredibly honored and humbled to be chosen, along with Nancy Silverton, as an honoree at the 18th Annual SOBEWFF. To have been selected to join past recipients whom I have long admired and respected is an enormous compliment. It’s the first time they are honoring two females at Tribute Dinner. How does that make you feel? NS: I feel honored, but I must say that I have always believed that I am a chef. Not a female chef, but simply a chef. I was extremely fortunate to come of age in kitchens that respected the talent of the cook. 22 HAUTE LIVING hauteliving.com
RC: Celebrating women across all hospitality and tourism disciplines is inspiring for future generations. I believe it is important to recognize women’s contribution and leadership roles in an industry that for many years had a scarcity of women. Now that the glass ceiling has been broken, it is deserving for women to push forward. What does that say about the changes taking place in the industry right now? NS: Unfortunately, sometimes it takes a cockroach to force someone to clean the house. It started with Harvey Weinstein and obviously hit our industry hard, my own business included. From now on, that behavior will simply not be tolerated at any level. RC: Business in general is changing as we speak with technology, culture and, yes, equality for both women and men in today’s workplace. The competitive landscape we live in is complex with many faces at play. For years, women had to work harder to receive the same recognition as men. In today’s wine and spirits industry, I see young, energetic, bright, knowledgeable women taking their place next to men as owners, winemakers and leaders with valued respect and appreciation. It’s refreshing and exciting to see their outlooks and approach to the wine business. What are some of the toughest challenges you’ve had to face in your career? NS: I have been fortunate not to be a victim of sexual harassment, so my challenges were ones I embraced such as making the dishes I created taste better and better.
RC: Being recognized for my worth to the organization. In my particular case, I had two career paths: one in the gaming/hospitality world, and then being a winery owner since the early 1980s, both of which have been male-dominated industries. Coming from an Italian family, men were the breadwinners, so I struggled with my own feelings of inadequacy. In my heart of hearts, though, I knew I could do the same work just as well. I think this, along with my determined and ambitious personality, are why I continue to push myself to this day. What advice do you have for young women looking to follow in your path? NS: Know and, more importantly, want the path to be difficult because it will be. Once you realize that and you expect difficulties, they won’t knock you out. They might occasionally knock you down, but you’ll get right back up and keep on cooking. RC: Know your worth and go for it! Follow your dreams. Make sure your life is balanced… in health, wellness, family and friends, and never stop exploring new ideas and interacting with fellow workers and customers. This year, SOBEWFF is putting a major focus on female chefs. What does this say about the climate of the industry? NINA COMPTON, CHEF/OWNER, COMPÈRE LAPIN AND BYWATER AMERICAN BISTRO: I think the climate in the industry is shifting in a positive direction. The focus lately has been to uplift female chefs―which is great―but the focus should
