In the seafood restaurant Escama, which opened four months ago in Parede, in Cascais, only men work. Details did not go unnoticed by the magazine. time out When he went to try, for the first time, this “modern restaurant that respects the classics”. One of the partners, in an article published this week, explained the reason for the lack of staff, and the comment sparked a boiling controversy and reached boiling point, Friday, with the removal of the official from the restaurant.
“I am not an advocate for women working in restoration,” admits Pedro Silva Carvalho time out. “Without wanting to hurt sensitivities, men are much more efficient at work on restoration.” Based on his experience in the area, he states that “Women are very confrontational “in this business,” because this is a stressful job, and it is not easy in the long run to manage certain thingsHe concludes: “We men, in my experience, handle things differently, and never let ourselves get hurt so easily.”
However, he does not fail to point out that in the future, women may be welcomed by the team, as he asserts that what they aspire to “is to have a cohesive team regardless of gender”.
“I hope you don’t feel bad about saying that,” Silva Carvalho told the reporter.
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However, it was the Escama team that was offended, and they reacted quickly: three days after the article was published in time outAdministrator , announce“Removed from the project”.
One person not making the restaurant, the team was quick to comment on social media. “We want to make it clear that Escama and its team do not identify at all with the kind of sexual ideology and thinking seen in Article – Commodity of Time Out,” in a statement published on Friday. The public tried to contact the restaurant, but to no avail.
The team therefore apologized for the “misogynistic” remarks made by Pedro Silva Carvalho during an interview where he should have “represented Escama and showcased the vision of a restaurant company that aims to create a unique and positive experience.”
in your Site official, the restaurant is presented as a project of “inventing a traditional seafood restaurant”, considering that it is located in the old Dom Pepe, an old seafood place. On the menu, which changes every four months and appreciates seasonal and national produce, there is no shortage of oysters, Bulhão Pato-style oysters, or Guilho-style prawns. Traditional dishes also add some touches from French and Japanese cuisine.
As for the team already known in terms of gender homogeneouswrite that he is “young” but “very experienced”.
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