{"id":460400,"date":"2018-11-29T09:42:00","date_gmt":"2018-11-29T08:42:00","guid":{"rendered":"https:\/\/www.fagorprofessional.com\/blog\/?p=4604"},"modified":"2024-04-22T06:55:54","modified_gmt":"2024-04-22T06:55:54","slug":"interview-with-chef-pocho-garces","status":"publish","type":"post","link":"https:\/\/www.fagorprofessional.com\/blog\/en\/interview-with-chef-pocho-garces\/","title":{"rendered":"Interview with Chef Pocho Garc\u00e9s"},"content":{"rendered":"

We at Fagor Professional are delighted to have highly professional clients and business partners. The professional relationship which unites us, and which in many cases extends beyond the professional, enables us, as is the case here, to request collaborations, such as this series of interviews we present to you today. We want our blog followers to get to know these top professionals from the gastronomy and catering world a little better through these interviews.<\/p>\n

In this interview series, there will be some standard questions, in addition to others aimed at finding out more the work of the individual in question.<\/p>\n

We\u2019re delighted to be joined today by Porfirio Garc\u00e9s Marchan, better known as @PochoGarces.<\/p>\n

Pocho Garc\u00e9s is a Venezuelan cook and consultant and has dedicated a large part of his professional career to researching Venezuela\u2019s cuisine.<\/p>\n

Let\u2019s get on with the interview!<\/p>\n

\u2013 When did you decide you wanted to be a chef?<\/strong><\/p>\n

Almost everyone in my family cooks, irrespective of their day job. I think that\u2019s where it all began, because I didn\u2019t go through that fantastic phase of dreaming (and designing) my future proclaiming \u201cI want to be a chef\u201d.<\/p>\n

\u201cI want to be a rock star,\u201d that was my dream \ud83d\ude42 and I left home in search of my big break. It didn\u2019t work out. I studied graphic design and had my own office space, a visual communication studio which also organised corporate events. As part of our client services, we designed tapas and snacks inspired by the aesthetics of their brand. That\u2019s how (from a different angle) I got closer to the kitchen.<\/p>\n

My family built an inn, a small hotel with a restaurant, where I worked with my brother Leo for over ten years. It was as if I became a chef before I realised it. That was 20 years ago and I still love it.<\/p>\n

\u2013 What do you like best about your profession?<\/strong><\/p>\n

Generating ideas. Creating concepts. Designing solutions. I think it\u2019s closely connected to the fact that I\u2019m passionate about picking out the products and discovering their potential uses, in addition to the techniques and equipment that favour them, so that their quality is both enhanced and upheld, suggesting all the elements in order for ideas to flow freely.<\/p>\n

\u2013 How would you define your cooking style?<\/strong><\/p>\n

Cooking based on concepts, processes and sensations. The concept itself depends on the ingredient, the team, and the technique. First of all, I think about how to get the best out of the ingredient, that way the diner gets the best of every product and every dish. The diner deserves it all.<\/p>\n

\u2013 Which part of the kitchen is most valuable to you?<\/strong><\/p>\n

All of it. A fully equipped, well thought-out kitchen<\/a>, that would be ideal. Therefore, each and every part would be important.<\/p>\n

\u2013 What\u2019s the one thing you always have in your kitchen?<\/strong><\/p>\n

A selection of herbs, spices and vegetables.<\/p>\n

Cilantro, aj\u00ed dulce, leek, celery, spring onion, guayabita, black pepper, coriander\u2026 I don\u2019t know! (Laughter)<\/p>\n

\u2013 Do you have any advice for youngsters who dream of being professional chefs?<\/strong><\/p>\n

That they spend more time doing what they should be doing, which is cooking.<\/p>\n

That they never stop studyin; you can document, investigate and experiment a lot in the kitchen.\u00a0 That they learn from every chef they work with. That they feel every ingredient, that they also think about the business side of things, that they care about what is lost, that they are interested in the diner and what they\u2019ve come to experience .<\/p>\n

\u2013 How do you view the current culinary school panorama in Latin America?<\/strong><\/p>\n

There are lots of schools.\u00a0 I love the fact that cooking has a specific house of study, and that it teaches people about one of the most important things in life, how to eat, while at the same time, making people happy.<\/p>\n

\u2013 Tell us a little about what your work at the international events you attend entails.<\/strong><\/p>\n

I don\u2019t often attend international events. However, whenever I\u2019ve attended international gastronomy events, it\u2019s been to do live cooking demonstrations and to give talks on the potential and practicality of Venezuelan cuisine, as was the case in 2012, when I assisted Chef Nelson M\u00e9ndez at the Madrid Fusi\u00f3n congress with the \u201cAmazonian Venezuelan Cuisine\u201d presentation. !<\/p>\n

Thanks for your time Pocho, it\u2019s always a pleasure to read about\/hear from you!<\/p>\n

We recommend you follow Pocho Garc\u00e9s on social media, you can find him on\u00a0Twitter<\/a>\u00a0and on his You Tube channel\u00a0Recetas en 140<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"

We at Fagor Professional are delighted to have highly professional clients and business partners. The professional relationship which unites us, and which in many cases extends beyond the professional, enables us, as is the case here, to request collaborations, such as this series of interviews we present to you today. We want our blog followers…<\/p>\n","protected":false},"author":1,"featured_media":1,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[24,30],"tags":[],"class_list":["post-460400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviews","category-our-clients"],"acf":[],"yoast_head":"\nInterview with Pocho Garc\u00e9s<\/title>\n<meta name=\"description\" content=\"Pocho Garc\u00e9s is a Venezuelan cook and consultant and has dedicated a large part of his professional career to researching Venezuela\u2019s cuisine.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fagorprofessional.com\/blog\/en\/interview-with-chef-pocho-garces\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" 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