Insight - Lobo, Nigel
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From working with and learning from renowned master chefs at Michelin-starred restaurants in Spain, Australia and Germany to being chef de cuisine at a five-star hotel at just 24, you can say that I have always pushed myself to go a little harder, a little further to become a better chef. And when I decided I wanted to be a chef, I knew it wouldn't be easy. But what I hadn't foreseen was the sheer amount of information, a lot of it contradictory, that exists out there for any young, aspiring chefs out there who want to make it in the culinary world. I want to change that. After more than a…mehr

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Produktbeschreibung
From working with and learning from renowned master chefs at Michelin-starred restaurants in Spain, Australia and Germany to being chef de cuisine at a five-star hotel at just 24, you can say that I have always pushed myself to go a little harder, a little further to become a better chef. And when I decided I wanted to be a chef, I knew it wouldn't be easy. But what I hadn't foreseen was the sheer amount of information, a lot of it contradictory, that exists out there for any young, aspiring chefs out there who want to make it in the culinary world. I want to change that. After more than a decade in the culinary industry, working my way up, learning and making a name for myself, I realized it was time to put together a comprehensive guide for young cooks and the next generation of chefs/restaurateurs who want to enter this profession. And this book is it. From your first steps as a young, aspiring chef to running your very own restaurant, I hope my experiences, and what I've learned, will help guide you along the way as you find your own path to culinary success.
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Autorenporträt
Nigel J. Lobo is a chef currently living and working in Dubai as a Group Executive Chef. From working stages at Michelin starred restaurants in Spain to some of the best restaurants in the world in Australia and Germany to now running Stars N' Bars-UAE, his experiences set him up for culinary success at a very young age. And it's these experiences that he wants to share with a larger audience, hoping to inspire and guide the next generation of chefs to realize their true hidden potential.