Hello Hive Community!! How are you? How are they? Today I would like to talk about my passion, what my day to day has become since I started, in which I will talk about my beginnings and everything I had to go through to be able to achieve what I have achieved, experience and sacrifice is everything. , for a valuable ending, without further arguing, let's begin.
Thank our friends @galenkp, who have invited us to get out of our comfort zone and express what no one ever asks us, a very nice way to express what each world has in mind.
In this case, I will be talking about passion. Passion, for me, that definition is a way of living, where it makes us grow and evolve as a person. Passion makes us bring out our talent, our way of expressing art through some activity or profession. In this case I have to express it in the Food, in that harmony and inspiration of making a flavor where you know that your palate and the diners are going to be delighted with that rich Mangar created by your own hands.
My story began in 2019, when I was in the 4th year of high school. He was a child literally very scared to start here, since he had no knowledge about gastronomy and what it takes, by then he was 15 years old (currently 19). When I made the decision to enroll in the best academy in my city, it was an outright fear, since coincidentally there was a final evaluation and the smells of those preparations were exquisite, at that moment we spoke with the deputy director of the academy where it was a great A very kind person who from the beginning was supporting me to continue. It was a very difficult compromise since they had a lot of expenses with the Filipina, utensils and the guides that I was going to buy. Last 6 months in theory learning about cuts, techniques, languages, costs, Hygiene, etc.
A great challenge that was given to me in my life, an opportunity to find my direction and stand out in it. The little boy decided to accept a great challenge in which the majority always doubt, but he got tired of being in the most opaque and equal part of his daily life, he wanted to stand out, explode and be a great footprint for the future. Gastronomy taught me to stop being that shy child and be a educated and determined man, the course in which I suffered, taught me to get up on my own and improve myself without depending on anyone, covering the ears of the people who judged your way of cooking and listening to the greater voice of experience and my charisma. This has been the beginning of my story and when I came back, I came back stronger than ever.
despite the economic adversities due to the pandemic, it was not an obstacle
For me, since I couldn't get the power to be better than before out of my mind, overcoming myself was something that motivated me a lot to leave that fear of not taking risks. That year of isolation and staying at home, was the concentration and meditation to hit rock bottom in the depths of my being. and not only in my professionalism but also physically and mentally.
In September 2021, the opportunity was given to me again because fate owed it to me, starting to touch knife, board and supplies, it was the routine to polish myself and little by little climb that steep mountain full of fog and weak rocks falling easy for make me kill trying. Thanks to my faith and my dedication, I was able to get to where I am, passing modules such as: French, Italian, Spanish, Asian (covers the Middle East and Africa), Latin American and I am currently in the gastronomy of my region, Venezuela, culminating my career as a chef.
The experience has been fundamental, the mistakes, the moments of glory, everything I lived through in this time, it was a tool where it made me grow and evolve as a person, as a professional, and apply this art in many areas. The Passion for cooking and knowing that you are like a Painter with his painting and making Atrocities of Flavor and magic on a plate. I had opportunities to stand out outside of academia and was successfully rewarded as a great chef by diners. The cut, the techniques, the audacity, and always being a master in all kitchen areas.
Instragram: Brandon Perez
