So I ended up completely elsewhere, in electronic secondary school, so as not to waste my talent, I don’t know what talent, because I did not find myself in this profession or in this course, but I do not regret anything. So these were my beginnings, it is then that I decided about my future, after elementary school I wanted to go to secondary culinary school, which was not very warmly received at home, but it must be said that in those ancient times, secondary culinary schools were treated more as an exile, and my parents did not quite like this idea. I had such a possibility and it seems to me that it is always a reference point for me, that I find myself there, there is something about that flavour and my thoughts, my memory, my flavour memory, go back to that time. These are the moments, when it seems to me, the original flavours were saved in my flavour memory, I very often refer to them, because in the times of heavily processed food, not all generations have a chance to try something straight from the ground, just washed. Every year during our holidays, we went to visit our family in Greater Poland in the countryside and we spent two months there, so that is enough time to get to know nature and its richness. I also think that an important role in my education was contact with nature, which we had as siblings, with my brother and sister. There was always something going on there, it was full of dynamics, aromas, products, things full of flavour, and that was what attracted me, I liked standing there, I liked helping and serving. Wojciech Modest Amaro: The kitchen has always been the most interesting place in my house that I have visited. The Best Chef: How did your cooking adventure begin? Culinary juror and critic, former host of the program Hell’s Kitchen. Wojciech Modest Amaro – chef and owner of Atelier Amaro, the first Michelin-starred restaurant in Poland, founder of Forgotten Fields Farm and the Nowe Życie Polska Foundation, author of the Heart by Amaro concept – Amaro bistro in Zakopane.
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