Chef Thyago Rocha (Instagram A/c: chefthyagorocha ), who was born in Curitiba, Paraná estate, Brazil, earned his degree in physiotherapy in 2007. Against all reason, he chose to enroll in a gastronomy course rather than pursue a career in health. He went to the Centro Europeu School in Parana state’s Curitiba. Years later, he made the decision to focus only on his career as a chef and give up all other occupations. He then relocated to Europe, where he worked in fields unrelated to gastronomy.
After that, he relocated to Italy and enrolled in Università dei Sapori in Perugia, Italy, where he studied gastronomy. He returned to Brazil after 11 years in Europe, where he taught gastronomy. A year later, he was given the chance to relocate to Australia, where his gastronomy abilities flourished. He gained an understanding of the potential that exists between traditional European cuisine and the Asian influences that are prevalent in this country. He went back to Brazil, where he started making fresh pasta and worked as an executive chef for hotels and companies. He became a university professor after earning his postgraduate degree in gastronomy business at Unicesumar.
Q.) Please describe your experience with the MasterChef contest.
Chef Thyago: In my life, the MasterChef experience was something special. While constructing a restaurant, I recognized a chance to draw attention to the project. I applied, taking the chance, and got accepted. I had a lot of employment and advertising prospects as a result of taking part in the TV show.
Q.) Why did you decide to become a chef instead of a physiotherapist?
Chef Thyago: I was dissatisfied with that job and thought that working in gastronomy would allow me to employ almost all of the senses of human perception in a lot more creative and exciting industry.
Q.) Why did you decide to become a gastronomy professor at a university?
Chef Thyago: I’ve always been involved in teaching. I earned my black belt in Aikido at a very young age and started instructing both civilians and police officers in this martial art. I therefore have a very strong tendency to share knowledge rather than retain it, which is why teaching gastronomy at a university came effortlessly to me.
Q.) How is the gastronomy of food being altered by technology?
Chef Thyago: Technology has long been used in kitchens, and I believe it should be investigated to make cooking easier for chefs. I strongly support kitchen robots, thermo circulators, smart ovens, and similar devices.
Q.) How did modern Brazilian cuisine evolve from traditional Brazilian cuisine?
Chef Thyago: Brazilian cuisine is alive, dynamic, and ever-evolving, yet it retains its essence, love, and richness of colors, flavors, textures, and accents. I’m not sure if evolution is the best word to describe it. Since we no longer use lard, I don’t think the rice our grandmothers made with it has changed. But that’s just my opinion, and it’s a really concise statement on such a broad and complex topic.
Q.) You traveled to other countries and developed your culinary abilities. How did it advance your career?
Chef Thyago: My personal perspective became less important when I realized that we needed to adjust to the nation’s tastes. I also started to learn more about the satisfaction that the client seeks when he takes his family out to dinner. When it comes to impressing the client, Portuguese incredulity about other cuisines, French subtle arrogance, and Italian intransigence are all out of date. Therefore, I think that advancing in your job is about knowing what your customers actually need and being able to adjust to the situations that let you do so.
Q.) Any advice for aspiring chefs?
Chef Thyago: Run away while there’s still time! Hahaha, I’m just kidding.
You must be a cook in order to be a chef. Not all cooks are chefs, but all chefs are cooks. A fantastic company is waiting for you if you intend to attend college. A hotel or restaurant would be the ideal place for you to work as a chef. I advise always pursuing additional credentials in order to raise the standard of the already taxing profession, which requires us to invest three years of our physical lives for every year of employment.
Therefore, nothing is more equitable than receiving compensation that is more commensurate with your qualifications.
To wrap up the discussion, Chef Thyago is currently situated in Perth, Western Australia, and collaborates with Chris Taylor, one of the nation’s most recognizable chefs and the CEO of a chain of restaurants. As a result, if you, dear reader, are passing through Perth on your way, you may meet Chef Thyago Rocha by going to the Tucci restaurant, which is situated in a special area south of the Swan River and offers delicious Italian food as you sip your drink with a view of the river.
By: Rida Khan (Aviation Author)
Instagram A/c: aviationauthor.ridakhan
