chef pigeon, pigeon cook, novice, apprentice, click, these are some of the nicknames by which all cooks have probably ever been called on that first stage of world kitchens. First stage where the warmer climate to get a kitchen feel a mixture of fear, happiness, ecstasy, nerves, arises that glint in his eyes, tickly barriga semejante a cuando estamos enamorados, enamorados de un oficio que requiere de gran dedicación y mucha vocación de trabajo.
Cocineros, pasamos más de la mitad de nuestro tiempo diseñando, congeniando, experimentando, estructurando y hasta soñando cada una de esas pequeñas obras de arte que cada día son servidas a nuestros comensales. Detrás de cada plato hay toda una cadena de procesos que lo llevan a ser lo que es!
Cocineros, entendemos el complejo idioma de los ingredientes, que con el tiempo se va haciendo más extenso y nos dota de la sabiduría para manipular cada ingrediente con excelencia: ingredientes de primera good technical quality + = a perfect dish!
Behind every attempt to cook perfect dish is a neurotic, perfectionist, and even a perfectionist that strives to give their best to please the demanding palates to taste every day attempting to perfect dish that perfect dish ... ... I do not know if there is any, is a very subjective, as the saying goes among flavors tastes and ¨ ¨ no authors write.
flavors, chefs in time we are doing in our minds a large library of flavors, we know that knows the mixture of ginger and cilantro, with truffles soybean, sweet pepper with tarragon and we even imagine textures, colors and smells, but to close the eyes for a minute we can create a dish, and finally draw mental structures, but putting it into reality takes a bit more work.
master chefs know that just by placing each of the ingredients in the dish achieve true works of art, that comes only with time and some maturity cuisine. It also influences some being born with the gift of being a chef.
Chefs, we are beings who live in a world of high stress but also many pleasures today to be a chef can be for many synonymous ¨ Rock Star, "or" Diva ¨, but behind those walls that enclose the kitchen, there's a parallel world that strives to successfully meet the hunger for which is attracted to each diner at a restaurant.
Restaurant, as a cook I can say is my first home, the chefs are like family, and must be so, we see the faces for more than 8 hours a day, 6 days a week, is a job where interaction is one of the main ingredients, we live to dream, live to cook, I live to be a chef.
Enrique Augusto D'Lima
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