Vilja Valliranta represented the Bailliage of Finland in the 2021 International Final held in Paris, France.

Currently she is a Chef at Ravintola (Restaurant) Roster, an atmospheric bistro next to Turku Cathedral serving the world’s tastes. Roster is part of KKS Restaurants owned by restaurateurs Grand Officier Maître Rôtisseur Kari “Kape” Aihinen - who was featured in the 2021 edition of the Chaîne’s international magazine - and Maître Rôtisseur Olli Kolu.

These are the questions posed together with her responses:

Have you always known you wanted to work in hospitality industry?
Ever since I was 13. I have always loved food but then I started cooking myself. I got a little off track when some people wanted me to have an academic career. After a while I decided I’m going to do what I really wanted. I haven’t had second thoughts.

From where does your love for culinary arts come from?
From great experiences I’ve had in my life and my will to learn new things every day.

What inspires your culinary creativity?
Almost everything can inspire me. I think the biggest inspiration for me is nature itself. I love how close nature is here in Finland and foraging is one of my favourite things to do. The changing seasons and seasonal products are also a great source of inspiration.

What do you think are the most significant trends or challenges faced in the industry today?
I think the biggest challenge in every industry right now is the climate crisis and how are we going to adjust to that. Vegan food and sustainability has become a big trend and I think that’s going to be a factor from now on. People are more aware and I think it’s great that our industry is developing. We want to be a part of the solution.

The numbers show that the women chefs drop out of the industry much sooner than men. Why do think this is happening?
I think there is more than one answer to this question. I’ve been lucky to have strong female figures to work with during my career. I think there are still some preconceptions towards women which I think that can create a lot of pressure. Characteristics that are usually associated with men are more appreciated in this industry, like there is only one way to be a good chef. Underestimating, preconceptions and pressure could be few of the things why this is happening.

What advice would you offer to young women wishing to start culinary career today?
Your gender is never a good reason to doubt yourself or not to do something. If you feel like something isn’t right, say it.

Has participating in the International Jeunes Chefs Rôtisseurs together with the ongoing membership of the Chaîne des Rôtisseurs helped you with your career?
Because of the pandemic I haven’t yet been able to participate in any Chaîne events. However I have met new people from our association and made connections, for example from Portugal. That can be useful for me in the future.

What do you think is the future of the food/restaurant business over the next five years?
The pandemic has taught us a lot and we have had to come up with new ways to practice our craft. Cooking and dining has gone closer to the client. Also the climate change will affect us more and more every year and we have to adapt to it. People still have to eat and everyone wants to enjoy themselves and I hope that appreciation towards our industry will grow.

How do see your career development during this period?
I think I would like to study more at some point, maybe during the next five years. Time will show how my career will develop but I know I want to stay in this industry.