Chef: Tobias Castello
Position: Executive Chef, Club Hollywood. Buenos Aires, Argentina.
Instagram: @Tobicastello
How did you get started?
I started cooking at home for my family and friends, then I enrolled in the gastronomy school (IAG) where I graduated as a gastronomic professional. It was this leap that prompted me to work in a restaurant kitchen for the first time. My interest in becoming a chef arose when I discovered that cooking was not only a form of entertainment, but it was also a passion that I carried within me. I also really loved spending my days in the kitchen. I really am a person who loves to try and discover new flavors, but also to find the best way to combine them and convey to people what I feel.
Empece cocinando en casa para mi familia y amigos, luego me inscribí en la escuela de gastronomía (IAG) donde me gradúe de profesional gastronómico y fue el salto que me impulsó a trabajar dentro de una cocina de restaurante por primera vez.
Me interés por convertirme en chef surge cuando descubro que cocinar no era solo un entretenimiento sino que también era una pasión que nunca había descubierto que llevaba dentro de mi y realmente me gusta vivir el día día de la cocina. Realmente soy una persona que ama probar y descubrir nuevos sabores pero también encontrar la mejor manera para poder combinarlos y trasmitir a las personas lo que yo siento.
What was your first position?
The first position I had was Kitchen Assistant - I was in charge of the entree and dessert sector.
La primera posición que ocupe fue la de ayudante de cocina, encargado del sector de entradas y postres.
The story behind the dish:
This dish reminds me of my first gastronomic event that I did alone - it was my first gastronomic experience.
Este plato me recuerda a mi primer evento gastronómico que realice solo - Fue mi primer experiencia gastronómica.
Pink Salmon with Beetroot Risotto
What you need:
Pan that can be sealed
Frying pan
Ingredients:
200g pink salmon
40g butter
20g cilantro
20g dill
4g salt
2g cayenne pepper
100g fine long grain rice
Half an onion
Pepper
Directions:
In a sealed pan on high heat, cook pink salmon in butter with cilantro, dill, salt and cayenne pepper.
Finish cooking for 5 minutes in an oven at 200 degrees C. You are looking for the interior temperature to be 62 degrees C.
Saute onion
Nacrear the rice with the sauteed onion, then add to the fish bottom approximately 300ml, wait for it to boil,
Season with salt and pepper and leave covered until the liquid evaporates over low heat
Once the liquid has evaporated, add 30g of butter and rectify the flavor
Plate and decorate with chopped ciboulette
My passion for cooking arises from my maternal grandmother (of Italian descent), who dedicated her whole life to gastronomy. By spending time with her, I discovered that I liked to cook. Gastronomy is an art that has to be born from your roots and from what you love - my grandmother is a big part of that.
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Story on the Pass