Forging a path in haute cuisine

Between intense workdays and ambitious goals, Valente has found his life's path in the kitchen.

‍Valente Reyes is a sixth-semester student in the Culinary Arts program. He stands out for the dedication he has shown in working to pay for his education and the discipline with which he pursues this path.

When speaking with him, his high standards and commitment to constant improvement are evident, as is the passion he brings to the kitchen and, above all, his total focus on learning everything he can.

In this interview, he shares his experience interning at Levadura de Olla - Oaxaca, with Chef Thalía Barrios, winner of a Michelin star and two knives at The Best Chef Awards, and at Central- Peru, recognized as the World's Best Restaurant in 2023, by Chef Virgilio Martínez, winner of three knives at The Best Chef Awards.

Valente is currently completing his international internship, and he shares his experience with us from Peru.

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Great, Valente. First question: what motivated you to pursue a career in the culinary arts?

I was really motivated by my passion for cooking. Although I have to admit that at first, I didn't think a degree was important; I thought "I don't need to study, I can just get into the industry and learn how it really works," and I did start working in restaurants, but once I was there, I realized I was lacking technical skills and attention to detail.

It was your drive to be better, to perfect your skills…

Exactly.

And you decided to study for a Bachelor's Degree in Culinary Arts…

Yes, I had to save up money to pay for school, but I did it. I worked hard for a long time; I remember that back then I used to look at the kitchen from the outside, nervous but eager to get in.

Why did you choose Culinary?

I actually spent two semesters at another school before coming here, but the approach didn't really convince me; it felt limited. I wanted to dive headfirst into the culinary world—learning savory, pastry, international cuisine, and the business side of things, and Culinary kept coming up.

I did my research, and after giving it a lot of thought, I made the switch. It’s one of the best decisions I’ve ever made. I have a solid foundation now, I’ve gained real technique, and the instructors are fantastic. Plus, Culinaryis very well-known in Mexico, which really helps with networking.

Once you made the decision and realized you’d have the opportunity to do internships around the world, how did that make you feel?

Well, to be honest, my first internship was at Levadura de Olla in Oaxaca, a restaurant I highly recommend. I remember being really nervous at first; the idea of cooking at such a prestigious place, working with one of the best and youngest chefs in Mexico, Thalía Barrios, was pretty intimidating.

I had high expectations, but once I arrived, it was all about understanding the rhythm, keeping an open mind, soaking up all the knowledge they offered, and filtering out what didn't apply. I realized that every place has its own methods—some things work for you and others don't, but that doesn't mean they're wrong; it’s just their way of doing things.

Was your second internship any different?

Yes, definitely. For starters, I went on my own—the first time I was with classmates—but this time I decided to apply to a restaurant that didn't have a partnership with Culinary yet: Central, Chef Virgilio Martínez’s restaurant in Peru. I took the initiative, sent emails, and figured out how to make it happen. It was tough, but I kept at it because I really wanted to be there.

Why?

Central was named the best restaurant in the world in 2023, and it’s a place I’ve always wanted to dine at. Now, I’m lucky enough to be doing my internship here, and they even treated me to a dinner as a welcome gift.

You achieved two goals at once…

Yes… I feel so happy and grateful for that, and satisfied, too. I know I could have chosen an easier path, but I believe you have to go after what you want and carve out your own way.

Seize every opportunity, take advantage of being at a prestigious school, make use of the support provided for paperwork and guidance, and appreciate that in the end Culinary vouches for you; I know that’s what they did for me, and I’m grateful.

You showed a lot of initiative…

Yeah, haha, though I have to say that also created the pressure to keep the school’s reputation high for those who follow. The best part is that two classmates joined me later, and here we are, pushing each other, telling ourselves “come on, we can do this,” and yeah, it’s very difficult at first, but I think we’re getting there.

Valente, you’re at Central right now; tell me, what’s the dynamic like?

The dynamic is to rotate through a different area every three weeks, and to be honest, my tasks are those of a regular employee. I’m just one of the team; naturally, they take into account that I’m a student—they don’t assume I know everything, but they do expect commitment.

What have you enjoyed the most?

Hmm, I love their professionalism. Honestly, I hadn’t seen anything like it. I understand why they became the best restaurant in the world, you know? The level of technique, precision, and self-demand is extremely high. And they put you to the test… they put you in real, difficult situations. Sometimes it seems like they want to break you, but they give you a taste of the real culinary world at the highest level.

‍Is it really like in the movies?

Hahaha, well, I’ll tell you that I do compare it. I think about my current experience and I see it on the level of the movie Burnt; it’s very rigorous, there’s a lot of yelling, a lot of pressure. At first, it seems like they want you to quit. I even saw a guy who was here decide not to continue; he spoke to the chef and told him he didn’t want this kind of pressure.

But you’re still there…

Yeah, yeah, well, so far, haha. The bar is set very, very high.

Digging deeper into this, what has been the hardest part?

Phew, for me, it’s two things:

First: The long hours. I work from 9:00 am to 10:30 pm, with a ninety-minute break. And since it’s an internship, that means no pay and no tips.

And second: The pressure. Getting past the feeling that no matter how fast you think you’re going, they want more. Everything they expect from you. Ending the day thinking “I don’t know if I can do this again tomorrow” is really tough, but it’s incredibly satisfying when you pull it off.

Is all that demand worth it?

For me, yes. But it really depends on the person, how much you’re willing to sacrifice, and what level you want to reach.

‍Do you feel like you’re learning what you expected?

Yes, absolutely. That level of demand is also there to help you learn—to be more precise, to get to know the ingredients, and to sharpen your skills. I won’t say everyone does it, but there are station chefs who take the time to share their knowledge. Honestly, I think I learn the most from just observing. You have to pay close attention, write everything down, memorize the menu, and then replicate and practice.

What kind of challenges have you had to overcome?

Wow, well, for starters, my first week was on the hot line, and the grill is very, very intense. It’s not just physical; it’s a huge mental load. You have to do things as fast and as perfectly as possible, and to do that, you have to be super focused.

That was the first time I doubted myself—whether I was any good, if this career was right for me. And that’s the biggest challenge: coming back the next day and saying "Okay, I think I’m going to try again".

How did you manage to overcome that doubt?

I started showing up half an hour before everyone else. Not because of what anyone else might think, but because I want to be better, to move forward, to finish my tasks and jump into other areas, and to learn everything I possibly can.

Do you feel like this experience has made you better?

Yes, of course. I can really see the difference. I look at photos of what I did in my first classes versus what I do now, and it’s night and day. Also, now that I’m in a fine-dining environment, I think it’s changed my mindset. This atmosphere forces you to think differently and be more creative. And when you add all the technique and skill I’ve developed to that, it’s something truly valuable.

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Do you feel that choosing to pursue a professional degree helped prepare you for this experience?

One hundred percent. I think one of the best decisions of my life was enrolling in the Bachelor’s degree in Culinary Arts, it completely changed me. I know I wouldn't have achieved this just by working in restaurants. Everyone tells you, even here at Central, “Why are you studying?”, I’ve been offered jobs, told to drop out or put school on hold, but I definitely won't do that because school has put me in a great position. It has taught me so much, and having such excellent professors is invaluable.

Does this experience confirm that this is what you want to do for the rest of your life?

Definitely. Cooking is what I want to do for the rest of my life; honestly, I can't see myself doing anything else. For me, it would be torture to sit in an office. I prefer the shouting, the drama, the adrenaline—even when it gets tough, I really enjoy it.

You have your final professional internship left; what are your plans for that?

I want to do my next one in Ensenada, probably at Fauna or working with Chef Diego Hernández, because I’m from Baja California, and what better place to build relationships with local producers and restaurants that are doing things right.

And, last question, what is your dream once you finish your degree?

Wow, well, I’d like to open a restaurant in Tijuana, one where I can showcase what we do in Baja California, highlight the produce to the fullest, take advantage of the richness we have, and share it.

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Valente’s story is further proof that a chef’s path is built with technique, perseverance, and confidence in what one loves to do. He will soon return to Tijuana to continue his classes and begin the final stage of this degree he is so passionate about, but even now, it’s clear how he will achieve each of his goals, as the determination he possesses is his greatest strength.

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If this interview has inspired you and you would like to learn more about the Bachelor's Degree in Culinary Arts click here.

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