What I love about cooking is that I get to share my history and culture, take ingredients and turn them into a unique dish for others to enjoy...But when I decided to go into culinary arts, I did not know that my career would involve working 100 hours a week.
After becoming a mother, Batista found it challenging to balance the demands of a Michelin restaurant with caring for a young baby, leading her to call for a cultural shift in the industry for the well-being of working mothers.
In Prague, I got the opportunity to work at celebrity chef Gordon Ramsay's new restaurant that earned a Michelin star. My typical day lasted 16-18 hours - it was madness!
So I went to cook at the Brazilian Ambassador's residence, where we got weekends and holidays off. It paid the bills, but wasn't necessarily good for my long-term career as a chef.
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