![\"noma\"](\"http:\/\/hdmzweb.hu.mtu.edu\/cookingbooks\/wp-content\/uploads\/2014\/03\/noma-225x300.jpg\")
<\/p>\nIt was in the spring of 2009. Highschool was coming to an end, and proffesional orientation class couldn’t have been more boring. When this tall kid, blonde and curly hair kid stood up in front of the classroom and exposed his plans for his\u00a0professional\u00a0career.<\/p>\n
“I want to be a chef” he said, no fear on his voice, nor hesitation. Just determination.<\/p>\n
Everyone stared at him with a\u00a0skeptical\u00a0look. Hundreds of degrees to choose from, and he wanted to be a chef. \u00a0The words used by the instructor to reply Sergio’s statement\u00a0are still loud and clear in the depth of my memories.<\/p>\n
“Sergio,” the instructor said “cooking is a hobby, not a profession”.<\/p>\n
Silence became present, and in his eyes you could see he was mad. He didn’t say anything back, just kept his presentation about the school he was going to attend in Barcelona, and how bad he wanted to work in this small restaurant, called Noma, in Copenhagen, Denmark.<\/p>\n
For those that don’t know, Noma<\/a>, was considered the best restaurant in the world for three years in a row (2009-2011). If you want to see their menu, prices and make a reservation for the next time you’re in Copenhagen, click here<\/a> to access\u00a0their website.<\/p>\n Sergio, finally made it to Noma and worked in the kitchen for 6 months on 2012. I can only imagine his satisfaction\u00a0working in this restaurant everyday,\u00a0<\/span>fulfilling a highshcool dream. Later that year, he went back to Mexico and he was recognized in the country for his work in this\u00a0prestigious restaurant<\/span>\u00a0<\/span>\u00a0\u00a0<\/span><\/p>\n Last time I spoke with Sergio, I told him that I will never forget the words of the instructor during that class years ago.\u00a0“When I’m tired, or I miss home, I just hear those words in my head and tell to myself: Cooking is a profession, and beyond that, is my passion and I getting paid to do it; so, I just keep going on.”<\/p>\n As in February of 2014, Segio is in Santiago, Chile. He is doing his final months of his confectionary specialization. Here is the link to his profile in a social media highly used by chefs around the world:\u00a0http:\/\/chefs-talk.com\/people\/Sergio_Meza<\/a> …. who would have thought that this kid, from this small city in Mexico, would become a nationally recognized\u00a0chef? He made it, and I wish\u00a0nothing more to see what our instructor would say right now.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" It was in the spring of 2009. Highschool was coming to an end, and proffesional orientation class couldn’t have been more boring. When this tall kid, blonde and curly hair kid stood up in front of the classroom and exposed…<\/p>\n![\"Nomaa2\"](\"http:\/\/hdmzweb.hu.mtu.edu\/cookingbooks\/wp-content\/uploads\/2014\/03\/Nomaa2-300x200.jpg\")
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