Rita Magro, 27, has no doubts that choosing the profession of chef was the best thing she did. "I see myself cooking for the rest of my life", she revealed in an interview with Lifestyle ao Minuto. Currently, she works in the kitchen of Blind, in Porto, with chef Vítor Matos. It was there that she began to stand out and where she caught the attention of the Michelin Guide. At the first 100% Portuguese gala, which took place at the end of February, she was the winner of the Young Chef award. "Receiving this award is the result of a lot of work", she stressed. She knows that she will (and wants to) cook for many years and also dreams of opening her own project. "It will certainly be something technically well done, full of flavor." What does it mean to receive the Young Chef award at the first Michelin gala in Portugal?

Even today it seems like a dream. We understand that the Michelin Guide is very selective, so I always looked at it with great admiration and respect. Receiving this award is the result of a lot of work, so I am extremely proud and happy.  I hope that [the Young Chef award] is a good omen for the futureWas it something you expected?

Not at all. We only know the results at the time of the gala, live, and I always thought it was necessary to have a Michelin star associated with our name to win this award. Is it important to have been the first woman in Portugal to receive it in Portugal?

There have been other women recognized with this award, such as chef Martina Puigvert in the Spanish guide, whose work I have been following for some years. In the case of Portugal, the fact that the first award went to me, I hope it is a good omen for the future. Read Also: How much does it cost to dine at the new restaurants with a Michelin star? (Portuguese version) Do you think the world of cooking is still very much dominated by men?

There are indeed more men working in the kitchen compared to women, but I believe that this trend is reversing. Chef Vítor Matos is one of Rita Magro's inspirations© Luís Ferraz  

Is the lack of recognition of a Michelin star for a woman something that is lacking in the Guide in Portugal?

I believe that this lack of recognition is not associated with gender. We are really less within the level that I believe the Guide is looking for, and that makes the odds lower. Of course I will be especially happy when that happens. Do you believe that this recognition could be coming soon?

Yes, without a doubt. More and more women are showing their work and within projects that, apparently, have everything to receive this recognition. Could Blind be a good bet to come and win a Michelin star?

Our focus at Blind is to make good food and provide special moments for our customers through all the details. Any kind of award that comes as a result of that is welcome. When did you realize that cooking was your great passion?

Around the age of 17, when my brother started to invent some different dishes.

If you weren't a chef, what profession would you have followed?

Honestly, I can't say. Discovering my passion for cooking was my salvation, when I was 17 I was really disoriented with what I wanted to do. It would be something in the area of ​​science, probably.

Do you remember the first dish you cooked?

The first thing I cooked was white rice with stewed meat, very traditional Portuguese.

It's amazing to create good emotions in those who eat our food

Which chefs, national and international, are your inspiration?

The first place will have to be for chef Vítor Matos, he is my greatest inspiration. I have so many, I believe that each person has their own special way of being and cooking. Some examples are Henrique Sá Pessoa, Hans Neuner, Elena Arzak, Grant Achatz and Joan Roca. 

Currently works at the Blind restaurant in Porto© Luís Ferraz  

What is the ingredient you like to cook the most and why?

I really enjoy cooking anything that is fish and seafood. Portugal has the best product in the world in this category, so it is always a special feeling. 

What fascinates you the most about this job?

It's amazing to create good emotions in those who eat our food. Furthermore, no matter how good we are, it is a lifetime in which something is learned every day.

How do you see yourself in a few years? What would you like to be doing? 

I see myself cooking for the rest of my life. Something that I am very ambitious about is having a business in my own name, it will certainly be something technically well done, full of flavor.

Read Also: Guia Michelin Portugal: All about the night of (few) stars (Portuguese version)