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Cooking Masterclass at The Chedi Lustica Bay

Learn how to cook like a professional: Interview with Guillermo Fernandez, Executive Suous Chef at The Chedi Lustica Bay

Learn how to cook like a professional: Interview with Guillermo Fernandez, Executive Suous Chef at The Chedi Lustica Bay
From the streets of Leon, Spain, through Barcelona and Hong Kong to The Chedi Luštica Bay, our Executive Sous Chef Mr. Guillermo Fernandez is ready to teach you all the secrets of Spanish cuisine at The Chedi's first Cooking Masterclass.
 


 
 
  • Where does your love for cooking come from?
When you can’t wait to finish school so you can go home and help your mother prepare dinner or to go to the local market to buy fruits and vegetables with your dad on the weekends, I think it’s more than clear what your passion is. For me, my mother is the greatest cook I have ever met, and she is the one who helped me discover my love for cooking by being patient and passing  her knowledge to me in the beginning, and I will forever be grateful to her for that.
 
  • What was the first dish you learned to cook?
Oh, I will forever remember my first dish– it was a cheese cake! I was really excited that day because that was the first time I got to prepare it on my own and I wanted it to be perfect. When the moment came to taste the cake, it tasted funny. I called my mother to taste it, and she agreed that something was off. At that moment, I looked behind her and there was a bulk of cream cheese on the table that I forgot to put in! From that day onward, I always look twice when I’m preparing something new.
 
  • What was your first job?
When I was 17, I really wanted to be my own man, so I decided to get a summer job in Catalunya. I worked as a commis chef in the kitchen with long hours without a break, but it was really fun learning about this beautiful job and realizing what it takes to be a professional cook.
 
  • What is your biggest achievement?
My biggest achievement must be going to Asia and opening two concept restaurants of the franchise I worked for at that moment. The company I was working for wanted to open the same restaurant in Hong Kong, so I went there as a consultant and stayed for more than 5 years! I’ve learned a lot about Asian culture, cooking style and people management. It wasn’t easy, but I did a great job.
 
  • What was the most difficult dish you learned how to cook?
There are no difficult dishes when you are willing to commit yourself to learning how to prepare something new. You first must understand how to achieve the flavor of the dish, then the texture and finally – the preparation. I always say that the best chef is not the one who knows hot to prepare a lot of recipes, but the one who is willing to commit himself to creating a good work structure in the kitchen. Fine restaurant desserts are always the most challenging part for me. You really must be very precise and specific with the whole process. That’s especially hard for me because I cook with my heart so it’s all about how the dish makes you feel.
 
 
 
 
 
 
 
  • The Chedi is organizing its first cooking masterclass, tell us more about it.
Yes, we are very excited about this initiative. We want to introduce people to our style of cooking so they can learn how to cook different dishes from around the world. We are very lucky to have cooks from all around the world who are eager to pass on their favorite dishes to all who are interested in The Chedi Masterclass. During this initiative, we will present Asian, Montenegrin, Italian and Spanish recipes, and students will have an opportunity to learn different techniques, and taste the final product in the end. This will certainly be a lot of fun!
 
  • Which local product you love the most in Montenegro and which ones do you most often use?
Honestly, Montenegro has a lot of great local products that we love to use in preparation of our dishes. There is Njeguski and Planinski cheese I love, fresh fish straight from the  Boka Bay, olives from Ulcinj, Prosciutto from Cetinje, wild mushrooms and domestic honey from Gornja Moraca, fresh chicken from Niksic, and the list goes on…
 
  • How do you like Montenegrin cuisine?
Montenegrin and Spanish cuisine are very similar. They both rely on dairy and meat products, and Montenegrin traditional dishes are a piece of heaven in your mouth for an affordable price! Every time I visit the north of the country Kolasin or Zabljak I love stopping for “kacamak”, “cicvara”, and “jagnjetina ispod saca”.
 
  • How do you spend your free time in Montenegro?
Well, I do a lot of discovering, and I can say I really love Montenegro. Lustica Bay is a piece of heaven, while small beaches and towns are great for getting lost in them. Wilderness of the mountains and serenity of the sea are seamlessly blending into one which is incredible. I’m also very active person, so whenever I have some free time, I like to go for a bike ride or a hike.


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