A Little Bit About Me

Hello, my name is Alex Cuaresma and I am in the Culinary Management program at George Brown College. Growing up food has always been my true passion in life. My heart belonged in the kitchen at a very young age and I would always help my mother with different Filipino dishes as she would cook for big dinner parties at our house. That same passion still leans on my shoulders today as I want to work in a high-end restaurant as a head chef or hope to own a restaurant someday. I love people seeing people eat my food and give feedback. Receiving critical feedback from people is honestly a gift as I can take that new knowledge to help myself become a better cook in the kitchen. I've had some experience in the industry as I use to work in a couple restaurants as a dishwasher, but here at George Brown, I want to refine my skills to work my way up the hierarchy.

Cooking is a labor of love and a fundamental way of life. With great food, comes great responsibility as I use to tell myself often growing up. When you cook you must treat the ingredients you are using with great care. With help from a culinary blog, this can allow me to keep track of all my progress through the years and look back when I eventually do become a famous chef. To succeed in the future, you must recall the lessons and hardships you've learned in the past, and a blog is a great way to do that. A famous quote that I've always abided by was: "If you want to become a great chef, you have to work with great chefs" -Gordon Ramsay. I agree 100% with this quote because of its honesty. Yes in order to be great, you have to work very hard on your craft, constantly discover new techniques and accept criticism. But in order to be the best, you must train under the best and learn from them, and that is exactly what I intend to do.

A great culinary blog I've grown to like over the years is Gordon Ramsay's chefstep's blog. Ramsay has always been my favorite chefs growing up I really enjoy looking at his recipes online and trying to create them myself.