52 In-spire
LS
The success that Silvena has enjoyed so far is made
even more remarkable by the fact that she is a woman.
A pretty patronising thing to say some might think,
but when you think of an industry that is so heavily
dominated by men, a female being able to have such
a profound impact is literally like a rose growing
through concrete. I put this to Silvena who confirms,
"It is very hard to break through".
In June 2011, Silvena opened her restaurant Quince
at the very prestigious May Fair Hotel. Although
Silvena has now left the restaurant to pursue other
opportunities, she tells me, "Having the restaurant has
been a phenomenal step for me because there were
a lot of male chefs up for it, and I got it, proving that
women can be just as tough
and effective as a male chef."
Silvena speaks passionately
about the lack of women in the
industry but offers insight as
to why so many other women
may find it hard to achieve
the same level of success, "For
me, it's a lot easier, my kids are
older. But for a young girl, if
they want to start a family, it is a disadvantage being a
woman. Male chef's will be tolerated and understood
by their female partners for the long hours they work.
You'd hope it would be the same the other way round
but it's not usually," Silvena tells me.
So as well as needing an understanding partner to
make it as a woman in the kitchen, I wondered if you
would also need proverbial balls big enough to match
the fiery temperament of the stereotypical chef we
have come to know on TV. Silvena laughs in a way
that indicates this probably is the case, "When I am
in a hot kitchen, I am very firm but fair," she tells
me before adding, "but I'm still like a mother hen; I
always take care of my boys and my team." That said,
Silvena reveals she does have a scary side, "All of my
chefs have worked for some of the best male chefs in
the country, but they always tell me they are much
more scared of me. I can be very scary, you just can't
see it coming my swear words are shocking!" As we
both laugh, I can't help but believe her.
Silvena is so striking in her appearance (tall with
spikey blond hair), has a wicked sense of humour, and
definitely does not seem to pull any punches, and I
think that is what sets her aside from the other female
chefs. Women cooks on TV have long come across as
being either the matriarchal, Women's Institute type
(Delia Smith) or bordering on the pornographic with
their excessive use of innuendo (Nigella Lawson).
When I put this to Silvena, she is very tactful with her
answer, "The thing with Nigella is she has this whole
female seductress thing, and I've never been like that.
And you have to remember I work in a professional
kitchen and Nigella is a home cook, it's very different.
She can lick her fingers. I cannot lick my fingers in a
professional kitchen."
Silvena describes herself as tough and outspoken
which we both agree makes her very entertaining to
watch. "I don't have a filter in my head for the things
I say, so that's why people find it so hilarious." This
was evident in Country Show Cook Off
that aired on the BBC in April. Silvena
managed to charm locals and viewers
alike with her personality and cooking
skills.
It is almost impossible to talk to a chef
and not raise the recent horse meat
scandal. Silvena explains that whilst
consumers have gotten used to the
BOGOF offers at supermarkets, the actual price of
meat has not gone down. With their profit margins
being squeezed, it is inevitable that some suppliers will
cut corners. Silvena recommends that we shop around
for our ingredients to make sure we are getting the
best for our money, "I go to Lidl, sometimes Waitrose,
I go to my local butchers and fish monger."
Silvena also thinks that by preparing meals from
scratch, we have complete control over what we are
consuming. "The thing is people spend much more
money on pre-packed ready meals in the long run. If
you can cook from scratch, it's cheaper, you have more
control, it goes further. It's important to have control
over what we put in our bodies. We have seen what
the supermarkets do and we don't trust them now."
So what kind of things does a lady like Silvena have
in her cupboards? "I don't buy white anything, pasta,
rice, sugar, bread. I don't think it's very good for you."
She also enlightens me on red rice which is apparently
delicious and not much more expensive than basmati
rice.
Silvena is really quite remarkable, and I can't wait
to see more of this lady and whatever it is she has
cooking.
"I don't have a
filter in my head
for the things I say,
so that's why people
find it so hilarious."