He makes his own cheeses, yogurts, his own beer and grows his own vegetables to supply his restaurant located in one of the most beautiful towns in Spain: Tejeda. The young chef and owner of his own restaurant, Texeda, shares with us his beginnings and his experience at Hofmann.
How did your passion for gastronomy come about?
My passion for gastronomy arose from a young age when I was surprised by how wonderful cooking could be and how flavors could be made with very few ingredients. Since I was little I have seen my father cook and when I saw him in the kitchens, I felt that I wanted to do that too.
How would you define Hofmann in three words?
I would define it as: discipline, training and reality.
How was your experience during the training at the School?
My experience was very pleasant. Thanks to the training I got, I am what I am today. May I continue to grow in this world and have a methodology and a vision of my kitchen in a responsible and disciplined way.
In addition to the great team of professionals, who train and educate from the reality of this world so that you are prepared for what it means to know how to be in a kitchen tomorrow.
What do you value most about the training?
What I value most in the training received is the reality with which you educate yourself, and the amount of practical hours you do. When you leave Hofmann, you are ready to enter a professional kitchen.
How has your training at the Hofmann Hospitality School influenced your professional experience?
I have been influenced by “operandi modes”, which I carry out every day with my staff and my internship students. I think it is a very marked and successful methodology and nowadays in my kitchen you can see that training, of good work. And this is thanks to Hofmann.
What have been the most important challenges you have had to face in your current position?
For me, one of the most important challenges has been to fight against a clientele that was used to going to the country to eat a meal based on absolute tradition and with very typical dishes. Our products are those of our environment, which is Tejeda. What we have in front of us, what the land gives us and the animals we raise right in front of the restaurant.
What message would you give to the current students?
That they do not study for being great chefs ...
That they study for wanting to be the best cooking their own kitchens and, I assure you that afterwards everything else will come.
What would you say to a person who wants to start in this world?
That it is a wonderful world, full of satisfactions, but if you want to make a difference you must give up many things.
And you must have it very clear, so that you do not waste time and do not get disappointed.