Hate Comments On Dhoni

papelon IS THE BEST INGREDIENT (Diario Panorama)

Text: Alicia Pepe

Pereney Omar, host of the I cook Gourmet transmitted spoke with PANORAMA from Caracas. "I went to the TV by accident." The age was no impediment to Omar Pereney prove his talent in the kitchen. At just 12 years, joined the team of chef Sumito Estévez in a Caracas restaurant. Three years later, as curiosity, his father Argentine canal Gourmet wrote about the culinary virtues young. Immediately resulted in a proposal for a show aimed at teenagers, I cook. With its emphasis Caracas settled with words like 'Dude' and 'Say it', the young audience captive with her simple recipes. Today, 16 years and returning to shoot the second season of the show, "which airs Monday night - Pereney share your experience by telephone from Caracas: - How did your passion for cooking? "I was born my chance when I visited with my dad, a restaurant where Sumito (Estevez) was the chef. He very kindly invited us to meet him. When I entered the kitchen I caught the team mechanics and the speed with which they work. Then I told Sumito I liked cooking. I do not know if it was a compromise, but he replied: "Anytime you come and cook with us." Two days later I started working there. - What was the reaction of your parents? -Though there was no rejection, was difficult because it is clear that the kitchen is still half a taboo subject, because society sees it as a career that leaves no profit. However, had the support of my dad.

- How I did the proposal to cook?

"My father wrote in an email to channel curiosity and they were looking for young chefs. Emerged as a kind of accident, but had a very nice purpose: to encourage teens to cook, so easy and possible, through a fresh and youthful figure.

- Was it difficult to adapt? As a show seen throughout Latin America, can not focus on Venezuelan food. I had to submit recipes creole but products were found in any country.

- What's your secret to engage the viewer?

"The best way to keep captivated public is to present an honest cuisine, with which the same results at home. - What is the most significant of space? "When you meet your fans in the street and say, 'you know? I was your great recipe. " And those are things that almost never happens with cooking shows. "Your favorite recipe is ...

-Strangely I have a dish or a favorite recipe. I love to eat everything, and I think that has to do with who is in office.

- And the most versatile ingredient?

"The newsprint is the best ingredient in my kitchen because its flavor is adapted in any plate. In a restaurant in Buenos Aires I had to build a menu quickly. Finally I realized that everything was newsprint. You can make newsprint and lemon, sweet arepitas, mandoc and to stew for a black back.

"You're filming the second season of I cook. What do you bring back? - is the same concept and continued with my motto "If I can, you can '. What's new this season is that three or four chapters cook with my sister Genesis, who is a baker. It's something you will like and inspire.

-empirical were born as a cook but how important is the theory? -70% of formation of a chef emerges from the empirical. The other 30% gives you the academy. I have no titles, but I feel that I am a chef training.
- And you want to train you in any school?
"Yes. I would like to study at the Culinary Institute of America (CIA) in New York.

- What advice would you give to kids who like you want to be chefs? Today
-shaman has all the tools to study. The most important thing is to do what you love, without fear of what people say.

- How Venezuelan cuisine is appreciated?
"Not as much as you want. Local chefs we should export our bold flavors and make the world a good adjective used to describe the cuisine of our country.



Source:
http://www.panorama.com.ve/
(September 30, 2010)