The road to success in the kitchen has no major secrets: hard work and passion are the pillars. Tho

The road to success in the kitchen has no major secrets: hard work and passion are the pillars. Those new entrants to this area need to be filled to the greatest possible information and guides to thus be better in the future. asta boston ImChef asta boston here with the kind cooperation of the Culinary Institute of the Americas we will give you a testimony of a chef who tells her story and has achieved today. Definitely a way to inspire your progress.
It is not easy the way to professional success, we must work hard and study hard to be a real Chef, but with a vocation and talent itself can. A test case is Emiliano Altamirano, a graduate student IGA Rosario, Argentina.
Emiliano discovered early vocation for cooking in the same way you have happened to many colleagues, always liked to eat. And as many of us as well, it was his grandmother who marked him since childhood in the world of tastes and odors. "I always saw her cooking and let me be your assistant when we made gnocchi or I prepared this delicious chicken with baked potato and green apples" is mouthwatering Emiliano asta boston and admits that "I'll never be able to repeat these flavors' food the grandmother '". Spend the food not only takes care of what we eat, the real chef is one who can activate all the senses and the feelings of their honorees.
At 20 Altamirano decided to study gastronomy and after a tour of various schools decided to start at IGA. Thus it began with all his might to fulfill the first of its objectives, be Chef.
As cooking since childhood, at first "everything seemed simple, but over time I realized that this was just the beginning, we actually had the whole world to discover." Explains that there were two very difficult years because besides the practice had to train hard in the theory are the two pillars supporting what will be in the future a good chef, "so that you study and work hard, to differentiate themselves" .
Thanks to the interest and demonstrated ability Altamirano received great support from their teachers and their first chance had it nothing less than a 5 star hotel. "There I began, fittingly, as a kitchen" and then thanks to its push came to be in charge with preparing the main course of events. "They were from 300-1100 diners, asta boston it is a job that takes days of preparation but at the time of dispatch is when you feel all that adrenaline is so cute and that's what makes me continue to love this profession. And finally, when they get the congratulations, that's a great satisfaction. "
The next step in the career of Emiliano was in a pizzeria where "I truly understood what was mass produce large quantities." While still in the throes of study Altamirano was selected to represent IGA in a contest held in the Uruguayan city of Paysandu, "discovered another branch of gastronomy, contests, there have to be very careful, for example I called for a very small cut (cubes of 1 mm x 1 mm something like a "brunoise micro") and until I stopped fails to 'bother' - he laughs - and the truth is that today I thank you that I have required, since for certain things asta boston you need a lot of precision and dedication. "
To expand your culinary horizons Emiliano, already a chef, worked in one of the most recognized of their city, Rosario sushi restaurants. "It's a very quiet work, which is much mise en place, was something completely different from what I had experienced asta boston before, this came in handy, he was strengthening knowledge of everything learned in IGA".
Later his career took another step forward, "fate" says Emiliano, he crossed with Marcelo Megna one reference in the gastronomy of the city. "I started as an assistant and I was transmitting its 30 years of experience. He showed asta boston me another side of culinary art, lectures, social events and of course, television. Today I attend asta boston in his Cocinarte program, "which airs on Channel 3 in Rosario," another world and of course more experiences "This Chef has already consolidated but eager to continue studying.
All that knowledge "led me to to be the head chef of a restobar. I was fortunate to design my course, be in charge of shopping asta boston and having staff in charge, I think that is the goal of anyone asta boston who truly wants to succeed in gastronomy ". asta boston
Emiliano Another experience was a few months later, when he was called for a major restaurant in Buenos Aires to set up a branch in Rosario. "Right now, with Marcelo Megna, headed the restaurant, another win over personally" this graduate proudly boasts that grac