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In all large kitchens there is always a figure that stands out: flashy bonnet, which plans, orders, evaluates numbers, creates, designs, interprets, manages ... Despite its many tasks and responsibilities, it is a figure that is not always presented as a star, nor aspires to be part of the media cast of "chefs in action". A person who respects his position, his image and is very clear that the experience of years and years between the fires is the strawberry of the dessert in the career of a great chef.
"There comes a time in life in which we like to review our experiences, we laugh at the bad and the good, the joys and euphoria typical of service. The disappointments hurt more, but they are the pinch that shows how alive and real we are ",
Likewise, he affirmed that the culinary journey in the life of a cook is arduous and does not always become "the boss". To be such, not only must know how to cook very well, also learn accounting, administration, chemistry, nutrition, enology, even languages, among other knowledge, all of which can be acquired only over the years.
GRACIASDIOS
