Between the challenges in the kitchen that conquer on TV and the photos of food that invade the social networks, the chef has become one of the most sought-after professions of the moment. But let's dispel the false myths: behind fame and wealth, there is fatigue, sacrifice, dedication.
Passion, sacrifice and dedication: this is how you win in the kitchen. The chef is the most coveted profession of the moment. But how do you become a good professional?
But how does one become a successful chef?
Mary young chef, he runs the restaurant with his partner The caves in Sala Baganza (Parma), where they offer 54 customers creative cuisine.
The girl has cultivated a passion for cooking since she was a young girl. He still remembers the first dish he cooked: tortelli with herbs. So, after a few months at the Faculty of Law, she changed course: she enrolled in the Alma school and was finally reborn! After a year and a half of internship courses he worked in France for 5 years. In the restaurant of the Eiffel Tower she met the boy who later became her partner, a Milanese chef like her.
Joys and sorrows of the chef's job?
Maria believes that it is Head is the best job in the world but it's not just what you see on TV. You stand 10 hours, even 17 for banquets, you work when others are resting.
The woman by her nature bears less physical effort and pressure but compensates with talent and patience.
Laura, chef and teacher at the Alma di Colorno school
Laura was a vegetarian as a young girl. Hence the interest in food, which has grown over the years. When she went to live alone, despite having a steady job in a company, she worked on weekends in a tavern and attended evening cooking classes. She liked this second job better. So she resigned and left for Australia, where she supported herself by doing the maid , cook until he felt that improvisation was no longer enough. She searched on the Internet for a school that convinced her for its contents and hours of practice and found it only in Italy. After completing her studies, Laura, after various experiences in restaurant kitchens, followed the process of becoming a teacher.
Today Laura teaches full time and she enjoys cooking so much that she is no longer a vegetarian. Together with her partner, a chef and teacher like her, she bought a colonial house with land. They plan to grow it with synergistic gardens, a natural cultivation method.
Fabiana, as a mother, discovered the pleasure of cooking becoming a good chef
Mom at 15, Fabiana he discovered the pleasure of cooking and made a job of it. Today he runs the restaurant Villa Chiara-Garden & Kitchen in Vico Equense, Naples. In the two hectares of land many of the proposed ingredients are grown. It's a cuisine dedicated to the territory.
Fabiana believes that the job of the chef involves sacrifices and responsibilities and above all that it is necessary to manage economic and human resources. His biggest fear is to disappoint the customer.
