how can you grow in the gastronomic world?

In this part of the blog I will give you some tips to make yourself known in the gastronomic area, I want to clarify that the kitchen is a living discipline that has no end. That is why it is so exciting because not everything has been invented yet. Not everything has been tasted yet. Any ingredient properly treated can be evolution and revolution. It is also worth mentioning that cooking is no longer exclusively for strong men, cooking for the sake of cooking, but that nowadays, the new cooks are thinking heads, generators of ideas, self-demanding, adrenaline junkies, insatiable creatives and with intrepid palates.

 Never stop practicing what you have learned: In this point, I mean that all that technique, experience, or teaching learned throughout your career let it drift just because you already know the basics because to improve in whatever it is you have to practice it over and over again to improve it.

TAKE A RISK: Try new things. Take risks by betting on new textures, combining ingredients, using new techniques. Forget what you know so far, play at being a child, start from scratch, reset yourself and try to introduce ingredients that catch your attention but that your head has not allowed you to mix so far.

No more imitations: It's okay that in the beginning trying to copy the dishes of the great chefs, getting to reproduce one of their best recipes is a great achievement for you. The fact of discovering that you can do it, that you master the technique and that the plating is impeccable, reinforces your self-esteem and makes you feel powerful. It's good that you do it as practice, but once you've done it, you have to break away from everything you've seen and done and start walking your own path.

Seek to help in projects or other chefs: at this point, I mean that you should be moderate and if you are asked to help another chef do it without thinking about receiving something in return, this will help you in two big things you need in this area, number one will help you to continue practicing and to learn new things and the second is that those chefs you helped will look for you in the future to work because the fact of helping someone without asking for something in return will give you a good impression to others.