FIrst time publishing as a class!. After being assigned different sections to write about: People, Life, Sports and What's hot, we finally brought all of our articles together and edited them to publish them in THE BREAK.
I was in charge together with Daniela Delgado to interview one of the best culinary masters in Peru, Gaston Acurio. We interview him via email, were we sent him eight solid questions about entrepreneurship, his restaurants and visions. Through the answers of Gaston, I understood the process of creation for a restaurant, and how the actual system works. The responses of Gaston were fantastic due to the honesty and dedication he showed when answering with personal experiences each question. A lesson from the interview I formulated was that many people think that being a cook is easy work, but once you become part of the gastronomical life you need to dedicate a lot of your time, because when people are having fun you cook for them, and you need to be extremely dedicated and be sure that cuisine is what you really want. Apart from this according to his advice, in order to be an entrepreneur in the future: " Be extremely curious, be a perfectionist, understand what surrounds you, explore and prepare constantly; there’s going to be a moment where your voice will tell you: “I’m ready”. But for this, you need to explore your likes and passions every day".
You can check out the article we published in THE BREAK, and be ready to become an entrepreneur through his recommendations:
I was in charge together with Daniela Delgado to interview one of the best culinary masters in Peru, Gaston Acurio. We interview him via email, were we sent him eight solid questions about entrepreneurship, his restaurants and visions. Through the answers of Gaston, I understood the process of creation for a restaurant, and how the actual system works. The responses of Gaston were fantastic due to the honesty and dedication he showed when answering with personal experiences each question. A lesson from the interview I formulated was that many people think that being a cook is easy work, but once you become part of the gastronomical life you need to dedicate a lot of your time, because when people are having fun you cook for them, and you need to be extremely dedicated and be sure that cuisine is what you really want. Apart from this according to his advice, in order to be an entrepreneur in the future: " Be extremely curious, be a perfectionist, understand what surrounds you, explore and prepare constantly; there’s going to be a moment where your voice will tell you: “I’m ready”. But for this, you need to explore your likes and passions every day".
You can check out the article we published in THE BREAK, and be ready to become an entrepreneur through his recommendations:
"Ser cocinero es todo un gran honor. Llamarse chef, una pequeña huachafería" (Gaston Acurio). Listen at the interview (in spanish): |
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Leaving aside the article published, I learned a really important lesson. When you work as a team you need to be 200% committed, because if you don't follow the requirements and the dead lines you then prejudice others, causing them not to finish their work on time. This is exactly what happened when working with THE BREAK. As a team we were punctual and the articles where given to the editors on time for them to publish all in the website. Yet, if the articles would have NOT been given to the editors we would have failed our job as writers because the news page wouldn't have had articles for people to read.