Women Of The Food Industry – Rosio Sanchez, Chef and Proprietor
Rosio Sanchez is coming to Food On The Edge and she will talk to us about the Authenticity In Migration.
If you think you’ve never heard of Rosio Sanchez then think again. If you’ve watched Ugly Delicious on Netflix, you will have seen Rosio in the first episode of the second series. The one about tacos.
Rosio Sanchez has had an impressive career that saw her working in some of the best restaurants in the world. Indeed, she was the Head Pastry Chef in Noma, which is by all means, no small feat. But she didn’t want to stay working in the high ends kitchen and craved true Mexican street food. She is now the owner of two taquerias and a restaurant in Copenhagen. Her Hija De Sanchez is award winning and responsible for people queuing around the block.
As a first generation Mexican American citizen now living in Denmark and bringing authentic Mexican food to Denmark, I can only imagine her talk at Food On The Edge will be essential viewing so make sure you get there if you can.
I’m talking to women the food industry. How did your career path bring you here?
I started off being interested in pastry and baking so I pursued that for a few years, and honesty I just kept my head focused on working as much as possible and saying yes to the right opportunities.
How does your career fulfill you?
I am always looking for a challenge. I like the feeling of being tired from working hard toward something and seeing ideas fulfilled is a great joy. Right now I feel like I wear several hats, and there is satisfaction that comes from doing a little bit of everything in my day to day work. The best part is being able to do something that connects me with my heritage.
What are your professional ambitions? What’s next for Rosio Sanchez?
I have a couple taquerias and a restaurant, and the next step for me is being able to improve on the places I already have, and to push the talent around me. Its a cycle.
In your opinions, what challenges women face in the food industry?
I think women and minorities have been facing the same challenges for a long time. Equal pay and to be taken seriously is something that we still have to fight for. I mean that as a minority and a woman.
But I don’t like to think about that too much, because you can’t let these things change your ambition. At the end of the day, you have to be the one that puts in the most work in the room, and demand the treatment you deserve.
Tell us of one woman in the food industry who consistently inspire you and why?
Kylie Kwong. Since I met her, I am inspired by her presence because she is such a strong Chef and business woman. She knows what she wants and what is important to her both in and out of her work life. She continued to let food and people inspire her, and Its great to see someone so confident and passionate about this industry. She makes me want to be better.
What do you think can be done to help raise the profile and visibility of women in the food industry?
I think its important that the talent is covered. And there are talented women out there. But I would prefer not to see women in the spotlight simply because they are a woman. We need to remember to push this industry. I think its definitely happening, we just need to be more aware of who’s in the kitchens.
What was the proudest moment of your career so far?
It was last year when I had to speak at MAD in Copenhagen. It was one of the hardest moments for me because I really don’t like public speaking, and to open up like that in front of my peers was something that was very special to me. It meant a lot that I was invited to speak after so many years of volunteering. Speaking about what I have been doing the past years really made me realize that I have been successful in pursuing my dreams. It was a great push for me that I’m on the right path.
What advice would you give your younger self?
Remember to take care of your mind and body because you only have one. When you take care of yourself, you are ready do and handle anything.
What are the top skills required to do your job and why?
Vision to lead the team and business; creativity to develop menu and ideas; patience for dealing with people and deals; understanding to stay human; physically active for long days; social awareness of food trends and global politics; flexibility to be able to do anything at anytime and a positive attitude because its a roller coaster everyday 🙂
What is your go to comfort food when you’re under the weather?
Chicken and rice with salsa macha and soy sauce