With extensive experience, owns a unique charisma, and always with a smile on her face, Narda Lepes makes clear that, as she put title of one of her books, "Eat and have fun," is the secret of this wonderful profession
As part of the event presentation of "Chew" and as one of the organizers of the fair, which will have an accessible entrance, talks and free classes throughout the day, Narda Lepes, one of the most prestigious chefs in Argentina, spoke of Argentina food culture, fusion cuisine, their life, and do you recommend for those who want to follow her footsteps into the world of cooking.
Narda actively involved in "ACELGA" (Association of Chefs and Entrepreneurs Linked to Gastronomy Argentina), which aims to work and promote food culture Argentina. "Our goal is to work to promote and buy ourselves what we first believe in what we do and show it," she says.
We know you love the fusion cuisine, do you think Argentina is a great fusion cuisine?
"It's a word that is not used much but in reality almost everyone does, even the kitchen immigrant is, the kitchen we eat here in the capital, is quite well, until you say if you want to analyze and take it with tweezers , spaghetti with tomato sauce; tomato is american, spaghetti are Asian, and everything is made in Italy. Intone's mostly understand the product that we are working in the climate that are working and traveling well and not. Once that fits can be a good thing or not, sometimes you eat something and do not like, but I think you have to respect the cultures. "
Making clear her position and how she sees the union of cultures into something that sometimes seems as simple as a bowl of noodles, says the tradition is what you were born, what you inherited, and culture is what we live day by day. "All live culture, and some are dedicated to tradition"
How do you combine motherhood, travel, cooking, having a program and write for a magazine?
Laughingly replied, "As you can work all that guilt can. One of the things that allowed me the position in which I became a mother, also at the age where I went (38 years), I went it was more planted, I think if you're smaller mother must have its advantages on the one hand , but you have to go pro with your child, I was intended as a professional. On the other hand the father took certain decisions as nanny, but I did it because I could. Because I have a job where I can not go with my 9 to 17, if I had that job I could not do, and obviously we have a circuit help. It is a balance and we must also balance the guilt, yes, I travel a lot but the truth is that kid, raised with us. "
Would you like her to follow in your footsteps?
"I'd like to follow my steps in the sense that I found what I loved to do and which I like to keep learning. Whether building houses, read books, but do what you like. "
Finally, what you can advise those who want to study cooking, or those who love the kitchen?
"You are long hours, the pay is not good, you're not going to the movies with friends, you do not go over to birthdays, your life changes a lot of what you were used to, but back, if that's what you like, you will be happy with all those conditions. So here at this beginning, the search for a good first boss, you learn to work, you have to know how to clean, because you can not expect the person doing the job out of necessity, because usually the person doing the work is out of necessity, know how to do it, I believe it is the responsibility of the chef to know how to clean a bell, how to clean a refrigerator, an iron, do so you have to know how to ask for. And sometimes many cooks say, "I'm not a clean cook " and if you're a chef, you have to know how to clean. "
With extensive experience, owns a unique charisma, and always with a smile on her face, Narda Lepes makes clear that, as she put title of one of her books, "Eat and have fun," is the secret of this wonderful profession.
Traslation Belén Zapata