For the second year in a row, Mediterranean Women Chefs uncovers inspiring stories of women in leadership positions who influence social change.

Four different women, four different stories, but they all have in common a passion for their work.

That is the message of the Conference. Redefining Success powered by Fortenova group which yesterday, organized by the initiative Mediterranean Women Chefs, held in at the Zonar hotel in Zagreb. This was followed by a charity dinner to raise funds for a scholarship for a young talented future chef or sommelier. The conference brought together women, but also men of various generations, from young students of gastronomy and tourism management to women working in large corporations, family businesses or the media. Gordana Fabris she was the first to present her job as Executive Director of Human Resources of the Fortenova Group.

"As a company that has undergone a true metamorphosis, it is only natural that we are part of the Redefining Success project. Not only have we built the Fortenova Group from a former bankrupt company into one of the most desirable employers in the country in just six years, developing its talents and building a positive employee experience, but we are also leading the way in our environment in our approach to sustainability. One of our important ESG goals is diverse representation at all levels, while achieving gender equality. Therefore, in 2023, we adopted a Diversity, Equity and Inclusion Policy for the entire Group, and accordingly, we are implementing a range of activities internally that strengthen these topics, and we also use every opportunity to support these positive practices at events such as this conference." She particularly focused on the changes that come with new generations: they know what they want from their employer and want greater flexibility in working conditions.

Main lobby Maša Salopek, the best pastry chef in the world in 2021 according to The Best Chef, recounted her life journey from a graduate professor of literature and library science to the best pastry chef in the world.

"The most important moment was when I realized that gastronomy was my happiness. I decided to pursue pastry because I didn't see myself in the role of a chef who had to cut up 30 kg of meat.", Maša made the audience laugh. Paradoxically, she doesn't eat sweets, but she believes that this is precisely why her senses are more objective and her palette of flavors is wider. "Even today, when I look at that world medal, I think that anything is possible, if you really want it.", says Maša, adding with modesty that many other geniuses better than her deserve the award.

Mira Šemić, legendary sommelier, wine academician and director of the gastronomic guide Gault&Millau Slovenia and Gault&Millau Serbia, delighted the audience with a direct recounting of her rich life.

"For me, work and private life have always been intertwined and have given me the joy of living", said the dynamic Mira and immediately after the conference in Zagreb she left for Belgrade, for the wine festival. At the end, the director of the Zagreb County Tourist Board introduced herself, Ivana Alilović, who, through tireless work and dedication, has transformed her region into a desirable tourist destination in just a few years, with a clear vision of sustainable development. Ivana has shown that even in the public sector there is room for those who want to change something for the better. When she comes home exhausted from work, she first of all seeks silence, so that only then can she devote herself to her three sons and husband.

The date of the donor conference and dinner Redefining Success powered by Fortenova Group was not chosen by chance: November 15th marks the European Union's Equal Pay Day. Although the agreement on professional equality between women and men was signed back in 1957 in Rome, statistics show that in EU countries women earn 13 percent less than men for equal work and from now until the New Year they will work for free. That is why the conference is dedicated to gender equality, and its main goal is to present successful women, that is, to show how women in leading positions can influence changes in their work environment and in society in general.

The four speakers, with their inspiring stories, certainly encouraged others, especially young women, to believe in themselves and their abilities, and to fight for their dreams. The best proof of this was their dynamic conversations during the conference break, accompanied by salmon snacks, a selection of excellent President's cheeses, sparkling wines from Vina Belje and Agrolaguna, and natural mineral waters from Jana and Jamnica.

At the fundraising dinner held after the conference, funds were raised for the professional training of a young future chef or sommelier in a leading restaurant abroad or in Croatia. The first winner was awarded a scholarship Mediterranean Women Chefs worth 5000 euros, which includes travel costs, accommodation and pocket money. Viktorija Basic, excellent final year student of a private school Wallner High School, in Split, will be interning for a month in Provence in the spring, with chef Michel Basaldella, an instructor at the prestigious Alain Ducasse gastronomy school. Viktorija also received a gift voucher for shopping at Konzum, which also provided some of the groceries for dinner, and it was presented to her by Gordana Fabris.

The exclusive five-course dinner was prepared by Japanese-French chef Ippei Uemura, from the Tabi restaurant in Marseille – 3 Gault&Millau points and Michelin recommendation – and award-winning pastry chef Maša Salopek, Head pastry chef of the Cap Aureo restaurant, Grand Park Hotel, Rovinj – 4 Gault&Millau Croatia points.

Chef Uemura particularly praised the quality of fresh, top-quality ingredients and wines from local producers. Marfish's famous ikeyime sea bass paired perfectly with the Puhelek sisters' Sauvignon, Pelagos red tuna with Poletti's Rossella, and the Meat veal fillet with Agrolaguna's Castello Festigia. Along with marinated bream with spring garden, guests enjoyed Graševina Premium from Belje winery, while their Ultra premium Goldberg White rounded off the gastronomic experience with the Autumn Mantra dessert of chocolate and pears.

The dinner was also enriched by Turpolje truffles by Petar Alebić, and exotic ingredients from Selecta Adria. The guests at the dinner were also delighted with the raffle prizes: from top-quality wines and trips to the winery, fine cosmetics, gift certificates for treatments in beauty salons, overnight stays at Zonar, and dinner in a top-notch restaurant. But the greatest reward for all participants of the conference and dinner is the good feeling that, through socializing and exchanging experiences, they enabled a girl - a future chef - to embark on the path to realizing her dreams.

Photo by Damira Klajžić and Goran Jakuš for MWC