In a recent interview, Giacomo Bocchio explained why he does not agree with cooking schools in Peru, highlighting that they would be taking advantage of students. The jury of ‘The Great Chef: Celebrities’ raised the need for a change in the country’s gastronomic training.
Why is Giacomo not satisfied with the cooking schools in Peru?
In an interview for the Latina channel, Giacomo Bocchio in 2023, confessed why he is not satisfied with the cooking schools in Peru, highlighting that they would not be giving what is necessary to young people who want to dedicate themselves to gastronomy.
“I think that to be a professional chef in a country like ours, where we feel so much pride in gastronomy, the schools are taking a little advantage of the kids. It is not necessary to study two years to be a chef,” he expressed forcefully.
The declaration of Giacomo Bocchio It generated astonishment, since he not only limited himself to expressing his position on cooking schools in the country, but also offered a detailed explanation of the reasons that support his controversial opinion.
“In other parts of the world, there is no reason to invent things, like in France, which is the country with the largest number of tourists in the world and which knows about tourism, knows about gastronomy and which has the gastronomic capital of the world, which is Lyon. They already have a way of working; There is no reason to discover gunpowder,” he added.
What did Giacomo Bocchio recommend to improve schools?
Chef Giacomo Bocchio, which has gained great popularity on social networks and television, has not only become a reference for Peruvian gastronomy, but has also raised its voice about the importance of more accessible culinary education. For this reason, he did not hesitate to send a council to improve the existing schools.
“You have to see what is done well elsewhere, what works and bring it here, but it is much more profitable for these schools that are ‘non-profit’. That way, they don’t pay taxes. No cooking school pays taxes. You don’t pay that 18% that the restaurant has to pay at school. So, we have to be a little more human and think about those people who are investing their dreams in us and in our training,” he concluded.
