>> marise rache: when we began, there wasn't a lot of women chefs. ogether. >> denise rache: i think nobody trusted us. we have many friends and they have restaurants, they are chefs, and they said "okay, it's a hobby. okay, let them play a little bit. this won't last." and here we are. >> anthony: i mean, in the -- in the states and europe, it was women cooked at home. in restaurants, however, this was man's work. >> denise rache: obviously they would -- the ones that cooked there were men. but they learned all -- everything they learned was from their mothers. >> leonardo paixao: the techniques and everything passed through the generations of women, so that -- that's what it's all about here i think with bruna. >> anthony: bruna makes a point of hiring women, and only women, to work in her restaurants, particularly black women who she feels are the central if largely unacknowledged figures in minera culinary culture for hundreds of years. hello. hi. easy to find women cooks or hard? >> anthony: now wait a minute. is this based on the quality of the