I'm 19, currently living in Porto, Portugal. I'm attending a specialization degree in Kitchen Management & Production, which started in February and I am absolutely loving it so far.
I started cooking pancakes, cakes & cupcakes, brownies and all that basic stuff that everyone loves to eat back in 2009 with my brother whose also been to culinary school and has had plenty of restaurant experience.
I had always been a really picky eater and now that I think of it, I think that's what got me into cooking more: turning stuff I didn't like, flavor or texturally into something that was appealing to me.
I began cooking more and more until I found Chefsteps like.. 3 years ago? Which gave me the real boost in inspiration and wanting to know more about the hows and whys behind cooking. In 2014 I worked at the biggest burguer restaurant in my hometown and got to know a bit more about what it is to work in a kitchen, serving people food and as simplistic as a burguer restaurant may be, that pushed me towards wanting to make a career out of cooking.
A few months back I also worked at a steakhouse, with a much bigger pressure, heftier schedules and harder work, which made me realize I needed to be better prepared technique wise to be able to keep up in this hard line of work, which in turn made me start the course I'm currently in!
After I finish my degree and my two stages I plan to get to work in a decent restaurant, serve people some good food and most importantly: keep learning, evolving and sharing knowledge.
I would like to open a restaurant around my mid-30's, but I don't like to plan ahead too much, so I'll just wait for whatever life brings me, one day a time!
