Theresa Rogl represented the Bailliage of Austria in the 2019 International Final held in Calgary, Canada.

In the summer she works in her family’s restaurant: Braugasthof Glocknerblick in Arnig, Austria. Located in the Kals Valley in East Tyrol, the establishment offers panoramic views of the Großglockner, Austria's highest mountain. For the rest of the year she works in other restaurants to gain experience and inspiration.

These are the questions posed together with her responses:

Have you always wanted to work in the hospitality industry?
I always wanted to be a chef. I remember one specific moment. It made such an impression. I was sitting in the classroom and looked out of the window. A group of chefs with white jackets and long toques were crossing the street and I really wanted to be a one of them because they looked so full of passion and motivation. Six months later I started my apprenticeship and I was hungry to learn everything to become a chef.

From where does your love of culinary arts come?
From all the colours, shapes, origin and producers of the products that find the way in my kitchen or I find in nature.

What inspires your culinary creativity?
There are a lot effects. For example, my ancestors, a lot of impressive chefs all over the world, music and visual art.

What do you think are the most significant trends or challenges faced in the industry today?
To handle all the business in an economically and environmentally sustainable way.

The numbers show that women chefs drop out of the industry much sooner than men. Why do you think this is happening?
I think it is because of family constraints, for instance to take care of kids or dependent parents. Sometimes also maybe the work in the industry is too hard for some women’s bodies because of the natural composition.

Has anything affected your entry into other culinary competitions?
I was part of the team of Austrian Young National Chefs as the Chef Garde manger (Larder Chef) and so we took part in the Culinary Olympic Games in Stuttgart. I am very proud and thankful for this experience.

What advice would you offer to young women wishing to start a culinary career today?
Be sure that you really like the work as chef and feel the passion of food. You also will get a better picture of the work as a chef, if you organise some practice days in a kitchen to see the organisation. You have to know that sometimes there are hard times and days but keep it up, you then have one of the best jobs in the world.

Has participating in the International Jeunes Chefs Rôtisseurs Competitions together with ongoing membership of the Chaîne des Rôtisseurs helped you with your career?
Not yet, but I know I always get help if I need anything. It is very valuable to have these connections.

What do you think is the future of restaurant/food business over the next five years?
Regionality/life work balance for all workers in the gastronomy/vegan.

How do you see your career development during this period?
I have a very good feeling. I realize my ideas more and more. A lot of farmers in my country take the chance to produce more regional products. All chefs, including me, profit from their innovation to be more creative with new dishes taking inspiration to bring the local culinary offering to the next level and guarantee better quality for our guests.