CAREER TALKS - Chef's workshop, "la fideuà" by Chef Alex Caldero (2018)

Four years after completing his studies for a Bachelor's degree in International Culinary Arts Management at Institut Paul Bocuse, it was a young, confident Chef that we met again for a culinary demonstration organised by the Corporate Relations Department on Monday 11 July in the amphitheatre.

It was in front of two classes of Bachelor International Culinary Arts Management students that Alex Caldero, assisted by Théo Rescanières, prepared his traditional recipe for fideuà, handed down by his grandmother. Yes, cooking is a family affair for him, originally from Catalonia, and he already has plans to open a tapas restaurant in a few years' time with his wife, who will work with him in the kitchen. The project is so advanced that they have already bought the premises, but they are giving themselves time to save enough money to open under the best possible conditions and without having to rely on investors.

While the tomatoes, peppers, peas, prawns and pasta were being cooked and generously sprinkled with olive oil, Alex spoke about his career and answered the students' many questions.

“After studying for three years at Institut Paul Bocuse, I worked for a year at the restaurant Sant Pau de Carme Ruscalleda***, then when it closed, I decided to move to Canada where I took the position of 1st Chef de Partie at the restaurant Toqué! under the talented Chef Normand Laprise. Then came COVID, finally an opportunity for me to launch myself as a private chef. I worked with 5 families on a regular basis, from simple meals to various celebrations. What I really enjoyed was being able to organise everything from A to Z, going to the market to shop, negotiating prices, and pleasing my clients. For me, it was really the right time, in the right place.”

And to build his reputation in this area, Alex takes care of his image by calling on a professional videographer, with whom he has produced some great quality videos presenting his offer.

“You have to know how to sell yourself but without overdoing it, it's difficult to find the right balance”.  

 Back in Europe for a few months now, Alex is taking advantage of the opportunity to travel before taking over the position of Chef in a local restaurant in Catalonia, while working on his project. And the opportunity, later, to work for two years alongside Paul Gallant (2019) on his concept of a mountain restaurant and guest house.

 Thank you, Chef! What a delight this Fideuà is, we want more 😊