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Arturo
Zarate has been with the subsidiary of
an international firm for 31 years. He
started as a kitchen help (ayudante
general) in the restaurant of the
local headquarters in Mexico City, and
thanks to his skills as well as
continuous training provided and
supported by the firm he ultimately
became Chef. In the time between
starting to work and finally becoming
the head of the kitchen, the number of
people to feed increased from
initially 300 to 1000 today, with
menus considerably more sophisticated
Among
the things most important to him are
the stability and reliability of the
company he is working for, also since
he is supporting his parents who still
live in his small native town near
Morelia in Michoacán.
His
dream: to participate in the
international exchange of Chefs of the
company he is working for and cook
Mexican specialties for employees and
managers at international headquarters
in Europe during a couple of weeks or
so. |
