Keto Pro Slim The reality is more raw, like a veal fillet fresh from Camaraderie. Miguel Angel Vargas Herero, a professor of cooking and pastry at the Superior School of Hospitality and Tourism in Madrid (yes, that of the Casa Campos), which welcomes about 100 students, knows it well : “The first thing they learn are guidelines of cleaning and hygiene, organization, types of cuts, tools and equipment, funds and basic sauces, cleaning and cuts of fish, meat … Over time only 25% continue in the profession.
What’s up, that is not taught here Darío Vigil-Escalera is 22 years old, he is from Madrid and studies at the school where Vargas works. He started Chemical Sciences at the Complutense, but one day he decided to study the higher degree of cooking management. And yes, he recognizes it, it is a very slave trade and there are bad days when things do not go as you would like, or directly do not go. But after a year, he still hasn’t found anything that has pushed him to throw in the towel.