Norberto Eugenio Petryk (Argetina)
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| Norberto Eugenio Petryk is one of "The World's Most Influential, creative and important Chefs" |
Norberto Petryk, "I'm Chef de Cuisine, Food Advisor. Currently only'm giving talks, lectures, presentations, opening gastronomic advice to local logistics, installation, marketing, making personnel, training, arming the ala carte menu, cost formulas ".
Food
and good nutrition is a topic that concerns us all culinary
professionals, that even today brings to be aware of techniques and
products that we provide the global markets which we accessed through
this whole mechanism communication brings.
Norberto Petrik Where did your career in the culinary career?
Re:
My paternal grandmother introduced me to the art of cooking, Ana
Cholot, was a great cook in Eastern Europe (Ternopol). After the first
world war he emigrated to America with her husband, John Petryk, my
father, Eugene and another child. His arrival in Argentina was in 1929,
because of language problems only dedicated to serving family was
spreading, and to help my grandfather prepared some delicious snacks and
sweet treats those who got some extra money. So I was growing between
recipes and preparations which gave her life in the kitchen, as my
interest and my incessant questions, little by little, I was breaking
the silence of ancient secrets which I still have, recipes that were
passed from generation to generation , and also some of those stories of
elves sometimes even seemed were present within their sweets.
Professionally working for the French embassy.
I
started studying on my own and getting people in my house, then I
started asking for work for other people and so was developed, followed
actualizándome and studying on my own.
So you did not study to become a chef?
Re:
I did not study in any school, the chef is a position within the
kitchen, "boss", and if you have the proper knowledge of both techniques
and products and preparations, as well as the administrative, cost,
armed menu card, and personnel management, anyone can develop the task;
clear that there are schools that prepare students to thrive in it, but
that does not indicate, for example, that a person who enters a school
of fine arts be a good artist, you can do, but art is born and one gets
refined over time, with the kitchen is the same. My knowledge and
professionalism are based on self-education and experience.
