Chefs are born, not made. It's a life of true commitment, sacrifice, drive and determination. Lead a clean and healthy life, filled with research, be your first critic and never stop learning. The art of cooking is embodied in someone. We cook by feeling, by blood and by personality.
Some chefs cook on instinct, others on methods.
They are all very proficient and can achieve success. A prestigious school will make a better impression on paper, but not on the plate. I am a firm believer that people's backgrounds are the vital keys for the success of a chef. We bring back the flavors we know, the things we saw as children, the family unity and many other factors that provide traditions. I am the evidence of a self-taught chef that has made many customers very happy.