Achieving something great doesn’t have the same
meaning without putting in the years of work to get there. It’s like taking a
helicopter to a mountain top rather than spending the gruelling effort required
to climb it. The beauty is the same and the location identical, but it’s the
effort that’s missing, and that’s where the reward means the most. That’s what
makes this story so special.
Cooks and Chefs today are created differently than
those of years gone by. Cooking is a trade, and cooks are therefore considered
tradesman/women same as plumbers, electricians, carpenters, mechanics… Trades
are learned through years of practice and a formal apprenticeship, and if you
can “take the heat” and master your craft after a few decades, you just may one
day get the title of Chef. Today things are different, and Chefs, thanks to the
spotlight they get from television and social media, are unfortunately
considered rock stars, so the jump from a few years in culinary school to Chef
is sadly now the norm. But not in this case…
These four Chefs that run Cuca took the long road,
starting in our Stewarding department and climbing slowly over 11 years until
they reached the top of the Culinary Mountain. No shortcuts, no easy days, no
excuses. These guys, our 4 Chefs de Cuisine in Cuca, are the best of the best,
and the foundation of skills and knowledge they have built is unshakable. We
are extremely proud of what they have achieved and grateful for the long road
they took to get there! We hope their dedication shines in every bite you have
with us.