Les Dures à Cuir hold their festival in Toulouse against sexism in the kitchen

Created in March 2023 in Toulouse, the collective les Dures à Cuir is organizing the second edition of its Bon festival on Sunday January 19 at the Candie estate. ne.s. This meeting is the general public showcase of l’association which brings together five catering professionals, with a very specific aim: and “better being” behind the stove for women and the fight against sexism in the kitchen. “It all started from a meeting between several cooks who needed to discuss their daily lives at work and to help each other find solutions to the sometimes complex situations that women experience in the restaurant industry,” explains Chloé Ballery, former chef. of the Café de la Concorde et des Tilleuls, in Toulouse and the Graffateria, in Strasbourg, now a restaurant consultant.

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In the collective, also officiating Marie Dupuy, chef and partner of the Mordus restaurant, in the Saint-Agne district, Maïlys Monserat, current head of Momone, passed through the kitchens de Chez Yannick, Charlotte Girard, “ctraveling cook” who works in particular in the third place La Glissade, in Aurignac and Aurélia Courbière, commercial catering mission manager at Interbio, an organic inter-professional association in Occitanie.

Market and round tables

For their second festival, Les Dures à Cuir invited around ten producers, artists and creators ready to engage in cooking and chatting to promote women’s initiatives around cooking. At the origin of the culinary and feminist fanzine “A la table des fille”, Emilie Teyssèdre will produce a special issue dedicated to the event on her stand.

The market will also bring together winegrower Anne Ribes, from Domaine du Roc, in the AOC Fronton, Marie Fomo, at the head of the Toulouse company Pow Konwu which promotes and markets rare spices from Central Africa, the “traveling cook ” Oriane Journeau or even the brewers of the cultural bar Mojo, recently installed in Saint-Sulpice-la-Pointe. Another highlight of the day, two round tables, broadcast live on CampusFM, will focus in particular on the low representation of women at the head of kitchens. The opportunity for several chefs to share their experiences around the difficulty of finding their place behind the stove and leading teams but also their ingredients to “thrive” in the world of catering.

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