Dómina Skade is located in Madrid, but loves to travel. So subs outside Spain can also enjoy her training. Exciting: The beautiful Mistress also teaches mindful, healthy cooking. She runs workshops with her submissives, where they learn to cook, bake, and more. Find out more about this outstanding, creative Dominatrix.
Lady Sas: Dear Dómina Skade, please describe us how you became a Dominatrix.
Dómina Skade: A pleasure to greet you. From a very early age, I felt I didn’t fit into the traditional “vanilla” world; conventional relationships didn’t fulfill me, and I felt like I needed something different, although I still didn’t know what it was. When the pandemic hit and we were all locked up at home, I had time to think and look for information online (what a great tool!). That’s when I saw that this was truly what I had been looking for—a different way of relating, one I felt comfortable with. As I gradually entered the BDSM world, I got in touch with my mentors, a very experienced Domme and Master, and I began the journey of turning this, in addition to being my new way of relating, into my professional career.
Dómina Skade from Madrid interviewed by Lady Sas
Lady Sas: You’re an international Mistress based in Spain, touring in Amsterdam, Milano and London. Why do you travel?
Dómina Skade: I consider myself a traveling Domina. I love traveling, discovering new places, and meeting new submissives for my extensive roster. I lived in Italy and Amsterdam—two places I hold dear in my heart. Now my desire to keep gaining experiences drives me to explore new locations and people. For example, I’m beginning to work in Zurich.
Lady Sas: Are there differences between the subs in Spain, the Netherlands, Italy and England?
Dómina Skade: The truth is that every submissive is a world of their own, and although there are cultural differences, in the end, we speak a common “language,” which is Femdom, so those differences fade away. What matters is that they’re all fantastic and as service-oriented as possible.
About Betty Page.
Lady Sas: What excites you about BDSM and training slaves?
Dómina Skade: I don’t do scripted or made-to-order sessions. That would bore me. What excites me is letting myself be guided by the emotions of the moment. Depending on each slave, situation, and space… I let the session flow and allow myself to be guided by what’s happening. That’s why every session is unique, and I need my slaves to experience the same. It wouldn’t work for me if a slave dictated the rules to me, or if I had to stick to a fixed script—I don’t work that way.
Lady Sas: What fascinates you about the 50s and Betty Page in particular?
Dómina Skade: The 1950s style is unique—that blend of fetish and elegance, the perfect balance of playfulness and modesty at the same time. Without a doubt, one of the most glamorous eras, and Betty embodies it perfectly. She’s an icon and a symbol of that time I love.
Lady Sas: You also offer “FOOD GAMES: Learning to Cook, Recipes.” What does that look like?
Dómina Skade: I love cooking and I’ve taken it to a professional level, since I am trained as a Chef. I also teach pastry and mindful, healthy cooking. So I get to combine my two passions and run workshops with my submissives, where they learn to cook, bake, and more. It’s also a very useful skill for them!
Dómina Skade about her free time.
Lady Sas: Is there a private Femdom scene in Spain? How does society deal with the topic of Femdom?
Dómina Skade: I don’t attend Femdom events or parties, neither in Spain nor in other countries, so my knowledge of the scene is very limited. My relationship with Femdom is limited to my submissives and slaves.
Lady Sas: Please tell us what you do in your free time?
Dómina Skade: Well, very normal things—I attend cooking and pastry courses to keep learning, I go to the gym, which relaxes me a lot, I travel…
Lady Sas: What are your plans for the future?
Dómina Skade: The truth is, I don’t know. I live in the present. For me, what matters is being here and now. Only God knows what the future holds.
Lady Sas: Thank you for the interview.
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