Since I was little I learned alongside my father and my brother, two gastronomy geniuses, and something that many people do not know, a chef must also take care of the management of the kitchen and the supervision of his staff, he has to plan menus, calculate the cost of each dish, and manage inventories and acquisition of raw materials.
Everything that has to do with gastronomy fascinates me. From the kitchen, the grill to the butcher shop.