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Women in WACS
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The Women in WACS initiative strives to increase visibility of women chefs worldwide as well as supporting them in their efforts to advance their careers while balancing work and family. Women in WACS also seeks to establish a national/ international network whose purpose is to mentor, recruit, and retain female membership in Chefs organizations.
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Rosemarie Kronister
July 2010
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From left: Austrian Chefs’ Association President Frankhauser, Gabriele Egger,
Rosemarie Kronister and former President Harald Fargel
What kind of formal education do you have?
“First I graduated from a two-year program in home economics. Afterwards I completed a three-year culinary apprenticeship at the Fromme Helene restaurant in Vienna and then pursued the Master Chef Certification.
What made you decide to enter the culinary profession?
“My love for cooking and the joy in teaching others what I have learned.”
Do you have culinary childhood memories?
“In our family, it was always Mom who cooked but, as far back as I can remember, I always loved to help, especially, when apricot or prune dumplings were on the menu. Since there were 8 children in my family, we had do produce more than 100 dumplings. To this day I love preparing all traditional Austrian desserts.”
At what age did you first enter the food service industry? What was your first job?
“Immediately after my apprenticeship, when I was 20 years old, I worked by myself as a cook in a student dorm.”
What were important stepping stones to reach your current position?
“I worked for several years in Rome, Italy, and learned a lot from that exposure. When I returned to Austria, I took a course toward attaining the certificate of competency in hospitality. I passed the (written and oral) examinations with flying colors. Afterwards I worked for about 20 years in a conference center where I was in a position to train many young people. That’s when I decided to go for the Master Chef certification.”
Did you or do you have a mentor?
“Not really. However, my superiors always supported my plans as did my colleagues who substituted for me while I was studying toward becoming a Master Chef.”
What, if any, problems did you encounter in your career?
“Actually none... besides the fact that I always had to boost my courage to pursue my goals.”
What, if any, was the greatest obstacle?
“I believe that was the Master Chef examination. At first I thought I wouldn’t be able to do it. I was the only woman among 15 men who all came from top restaurants.”
How did you overcome that hurdle?
“By adhering to my motto: Do what you should do, and immerse yourself completely in what you do.”
What is the male/female ratio in your current job?
“I currently work in a kitchen for institutional dining, with nothing but female staff, which works pretty well.”
Describe your current work conditions.
“I work about 8 hours a day. A few times I do the evening shift but, in exchange, I get the afternoon off. I work on almost all weekends and holidays because the apprentices have off on those days. Occasionally, I take a Sunday off for a recreational trip or to visit my father.”
Are you single, married or in a partnership?
“I am single. As I don’t have children, I like to dedicate my time to other activities, such as staying in touch with friends and family.”
What is your advice to young women entering your specific field?
“It’s worth your while to get a solid professional education, even if it takes great effort. This profession is so rewarding because you bring others pleasure by culinary magic: you serve food that is not only nutritious but tastes great and is beautifully presented. The most important aspect is enjoying your work and making yourself happy by serving others.
What are your interests outside the culinary field?
“Reading, hiking, exercising, swimming, gardening, and flowers.”
Do you manage to integrate those interests in your life?
“Yes, luckily I do…if not always on a regular basis.”
What are personal and professional interests that you would like to pursue within the next 5 years?
“I always enjoy taking continuing education courses, whenever time allows and I find a good course.”
“I would like to produce a cookbook with other women chefs from our Circle. But so much work is involved and each of us is busy. However, that is one goal that would bring me great joy.”
In your opinion, does the foodservice industry address problems specific to women adequately?
“Probably not! Gastronomy is a rather tough work environment. The conditions for women could certainly be improved to make this profession family friendlier.”
How could the foodservice industry/your national chefs’ association/WACS better address such problems?
“Perhaps one could build a network where women can address their issues to better resolve them. That, of course, supposes that politicians and economists would want to seriously deal with the issues.”
