In an interview with the Radio Times the chef was quoted as saying ‘at a certain point women have to decide how much they want their career versus having a family and spending time with family. That’s it. There’s no BS about it – the truth is, you’ve got to put [your career] first to do well’.
However, Galetti told BigHospitality that the media reports which followed missed off the rest of her answer.
She said: “What I said was ‘at a certain point in your career you have to consider the two, and that it was possible to balance the two just like I have'."
The chef added that she had been fortunate to have ‘great support’ from her restaurant bosses after having children.
“Like any career not just kitchens - the more valuable and skilled you make yourself the more you're valued to carry on in that career,” she said.
“In this day and age women have the choice to choose what suits them and their families, some support from workplaces would go a long way in helping them stay in this amazing industry.”
Restaurant plans
Galetti left her job as senior sous chef at the two Michelin-starred Le Gavroche last March after 12 years at the restaurant.
She is set to open her first solo restaurant Mere in London’s Fitzrovia this autumn.
The chef told BigHospitality that preparations for the opening were ‘going well’ so far.
“There is lots to do, as you would expect, but the team is made up with some real professionals, sharing similar aspirations so I am sure we will get there,” she said.
“The format is relaxed fine dining. We would like the menus to be seasonal, relevant and utilising ingredients with great provenance. The actual menu, I am not prepared to share yet but I hope that there will be something of interest to everyone.”
Hospitality Action
This week Galetti is joining forces with Mark Sargeant and John Campbell to cook a dinner for Hospitality Action 25 February.
The charity offers support to all UK hospitality workers facing difficulties such as illness, poverty, bereavement or domestic violence.
Galetti will be serving a starter of Black Curry Scallop, Rice and White Miso Purée, Kumquat and Fresh Lime.
“The dish is a favourite of mine and I love the way the flavours complement each other,” she said.
“I was pleased to be able to get involved. It will be fun to work with John and Mark but it also allows us all to give something back to the industry.”
Hospitality Action’s upcoming fundraising events include a Dining Decathlon on 7 March, where eleven leading chefs will prepare a ten-course dining extravaganza at The Langham, London.
On 12 May the charity will host Northern Golf Day, combining golf, networking and fundraising at The Worsley Park Marriot Hotel and Country Club.
For more information on the events contact Giuliana Vittiglio via fundraising@hospitalityaction.org.uk, on 020 3004 5504 or online at www.hospitalityaction.org.uk/events.