[Music]
24 years ago I started to practice art
of the culinary participating in
congresses gastronomic festivals a
local national regional level being
carrier of the tradition of a
innovation contest in
Gastronomy showing gastronomy
of the department in different acts
but if you knew that 24 ago
years
but when I got married I had no idea
of cooking my first challenge my mother-in-law
says greta you know david him
like good eating well and so clear if
he brings me all the best
restaurant but for me that had a lot
meaning the one that already told me those
words and I took it the best way
as learning to look where I could
learn to cook
in fact I started to train but
as a hobby for me home for my son
for him then I went ae
learning to the kitchen I realized that
like there was that DNA that had
registered in the taste memory of the
food that my mom made us food
delicious small river hacheras
for me alone richer a savings of
Camaro or a chicken rice side cake
all that
started then to practice it on my
home to give the missive to give it to me
husband
and so he continued learning from
art of gastronomy
when the time passed that already good
married with children
I made the decision to come and live
riohacha and I find an opportunity in
the gastronomic market and thanks to
voice to voice of family friendships
of the community in general that greta de
luque towards rich food
that was growing was growing in my
home until I also listened to the
clients where he would tell me why not
Get out of your house, it ‘s here, you’re left
little
I made that decision and I faced myself
aa that decision to mount a
restaurant in the city and restaurant
follow the challenges people come
demanding things from me and I tell you all
the sincerity of the case
many things I had no idea what
he asked me for it was very important
a multinational company that year after year
I was challenging with unknown exotic things
for me as for example that you
prepare buffalo to prepare
true
to prepare pheasant and I never told him
I did not always do it and I always
it looked good it was a very big challenge that
between my team because it was not greta
alone among my team fortunately
exists
bush and we started to find out investigate
things and sama
I was always met the challenge that I
put it like that was that they were given in
reality things today have a
company with more than 20 workers fixed
and 1,5060 eventuals of those of all
that challenged there is a very important dish
are not much to technology
pain
well here was when we won the the
national gastronomy course when
I was a carrier of the fiction tradition
this was already when we did that mounted
the restaurant the entrepreneurship
familiar and here is the snapper
Monsignor is one for one of the dishes
stars but I tell you something
eye is not any Monsignor embargo
monseñor héctor salas uleta well
so you get it
this way you get that plate
in my card
this dish that is here for me
it has a lot of meaning
that’s why I wanted to bring it, I could not
prepare everything because it is impossible but
yes I will add it to the lobster
that was what I needed from that
multinational that I spoke to was a
director who was there is the
director for me because it was important
because with all this challenge, I feel
that already helped my growth
professional and creative in reality
my things and they called me from the company
that in the doctor and so will pension
and had to leave but they
they wanted me to create a dish that
I will identify it
it immediately comes to memory because I
I am one of those who say that I was caught
the bulb to what the client tells me
I want such a thing you said is ready
comes to memory and I organize and
flagstone management mixtures and yes you
I said good she loves the guajira loves the
guajira and loves seafood
suddenly then it occurred to me that
does this dish is a dish that carries the
lobster but in a traditional way
all written and sure they know how to do
this because the lobster that we ate
it was always a lobster that carries nothing
more than onion bled oil
olive lemon and pepper and salt and so you
I liked her because I was taught and
she liked them all but this one was
special for her
I armed the set in this way and I
place fantasy marine
this dish and import
because I felt that I reflected on that
everything is that
that gratitude that I had with
she for having always challenged me to
I did it every year and I give three
times a year
different thing as I will tell you
He told me my venture is a
entrepreneurship without a prescription tell him that I
I have a recipe that I do this that
I do the etr or not, it’s not like that
they are things that come to me they say greta me
I want to make a meal but different
different delicious and they immediately come to
my mind the different ingredients with
that we conjugate and there comes the plate
I also want to leave them I want to leave you
5 you always use when they arrive
the challenges do not stop use energy
that fear is and concerns because of
done when they hit 1 with those
challenges because there is no space left me paralyzed
but immediately idea
immediately play the rest using the
energy the fear the concern of what
be that to feel big before
challenge to apply knowledge without losing
your essence trusts your instinct in what
that takes inside and drives you to do
the things
the test halfway is
It’s fundamental to take the time to try
what we are doing to say good
I’m doing it right I’m not
doing well that I need to
continue that I must change and that’s always
I applied it in my life and in my
work and in the end good
relax and enjoy it if things do not
they were given because some circumstance
that does not mean I tell you what
has to be irresponsible there is no need
Try again because it is that
Sometimes we do not give much whip
he martyred a lot when things did not
it gives ni but it relaxed and well tried
again so that things are given the
food is actually delicious
enjoy it, thank you very much
[Applause]
[Music]
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