Victoire Gouloubi Chef, Milano

Chef, Milan

«I was not seen only as a "woman or as a black person who happened to be randomly in such an environment" but I was considered, respected, esteemed and called a chef!»

What has been the most difficult part of your career so far?

Combining family and career has been and still is difficult. Being a Chef requires all the necessary time available (time not only to cook but also to do interviews, training, events, research while traveling), this also means sacrificing that one world where you can sometimes take refuge from everything.

Tell us about a moment in your career that brought you the most joy.

Back in 2009 I was one of the two executive sous chefs of the Sheraton Four Point, when one day I realized that for my colleagues and the kitchen brigade I was not seen only as a "woman or as a black person who happened to be randomly in such an environment" but I was considere, respected, esteemed and called a chef!

What would you say to your 13 year old self? 

Go back to the corn and peanut fields, discover and learn a lot about the land and the great secrets of African culinary traditions especially in your country - enjoy and listen to your parents because your professional future won't give you much time to be with them often.

What changes do you hope to see in your sector in Italy in the next 5-10 years?

Many, in short, a movement towards choosing talented futurist chefs of Afro origin but above all that an openness to knowledge in talking about "different African culinary gastronomies" and not "African Cuisine". Africa is first of all a continent and not a country.