There are two kinds of people in this world: the ones that enjoy eating and the ones that enjoy cooking. I might be both, but for as long as I can recall, I've been always thrilled with spending time in the kitchen or just with the idea of eating at my grandmother's house during summer vacations.
I grew up living with my mother — a very hardworking woman — and after school, I remember spending hours watching gourmet cooking channels and practising some easy recipes of my favourite chefs to surprise her after work. Since then, I developed a special bond towards cooking. But the cooking path wasn't always my first priority and I only decided on becoming a chef after a couple of years of hesitation and finally quitting business school to pursue my passion.
After finishing cooking school and working in the pastry and ice cream field, I took off to New York where I had the opportunity to learn from one of the best ice cream shops in the city. I think people can’t imagine the amount of work inside an ice cream shop. From crazy sales effort in the busy summer to the production of the 250 flavour varieties in the kitchen. This whole New York ice cream experience led me to Italy where I learnt some of the chemistry behind gelato, and everything about the amazing Italian gastronomic patrimony.
___Photos & Words by Santiago Zapata.
This story appears in Chemistry Issue. To continue reading, buy here.