Chef Thyago Rocha (Instagram A/c: chefthyagorocha) is an enthusiastic cook who has a strong enthusiasm for creating dishes that are both aesthetically pleasing and savory. He was raised alone with his mother in Curitiba, Paraná, Brazil, and started cooking when he was nine years old. He had to make his own lunch because his mother had to go to work. His love of cooking was sparked by this early duty. He first decided to pursue a degree in physiotherapy years later. He chose to switch careers after moving to Europe, though, and enrolled at an Italian culinary university to pursue his genuine passion for cooking. His current goal is to motivate people by producing inventive and tasty food.
He had the honor of building his culinary abilities and learning from some of the top chefs in the industry while working in renowned restaurants in Italy, Switzerland, and Portugal that had one or two Michelin stars. He developed into a pastaio with a specialty in fresh pasta, which has come to define his cooking. When he returned to Brazil, he worked for several hotel chains as an Executive Head Chef, which gave him the opportunity to oversee and develop extensive culinary operations. He also moved into the role of authorial chef, emphasizing inventive culinary presentations and food design. In addition, he became a professor at a number of universities, where he taught the upcoming generation of chefs about his expertise and passion of cooking.
Q.) Who is your greatest source of inspiration?
Chef Thyago: My inner self is the biggest source of motivation for me. I always want to go above and beyond my comfort zone and conquer even the most insurmountable obstacles. Through this process of self-improvement, I am constantly reinventing myself while upholding high standards of quality and putting a lot of emphasis on people management. I firmly believe in maintaining integrity in my work, and my love of cooking and leadership in the culinary industry are fueled by this inner strength and determination.
Q.) How did the MasterChef contest offer you the opportunity to enter? Kindly share your MasterChef contest experience.
Chef Thyago: As I was creating my own restaurant in Brazil, I needed ‘free’ publicity, so I applied to a program like MasterChef. After submitting my application, I received calls for several rounds of selection. My acceptance was largely influenced by my passion and cooking technique. Even while the show increased my profile, I ultimately did publicity for a lot of other companies and brands instead of my restaurant. It’s crucial to keep in mind, though, that the show is really an entertainment product for the audience; it functions as a large competition that doesn’t fairly represent the caliber of the professionals competing. Rather of portraying the realities of professional kitchens, it concentrates on producing an entertaining show for the audience.
Q.) After the MasterChef competition, how did your life change?
Chef Thyago: The MasterChef competition had a profound impact on my professional development. My ability to distinguish between people who are sincerely interested and those who are only interested in themselves improved. I feel more grounded and able to maintain my sense of reality thanks to this new viewpoint. I’m thrilled to announce that I am a MasterChef and I’m really proud to have appeared on the show! It has given me access to amazing opportunities, and I genuinely hope that I will have more opportunities. I appreciate occasions like this, when I can share a little bit of my journey with you all while also having some fun!
Q.) In your opinion, how crucial is it to understand the cuisine in order to appreciate the food?
Chef Thyago: To truly enjoy food, one must have a thorough understanding of cuisine. It is not necessary to be a chef, but it is important to be a gourmet or even a glutton. Even if you are unable to do techniques and procedures yourself, it is still important to know about them. Basically, you have to be a good ‘eater’. When someone appreciates the effort that goes into preparing an apparently straightforward dish, they also show gratitude to the professional who prepared it. A meal becomes a celebration of culinary skill as a result of this increased understanding, which enhances the dining experience.
Q.) How will the hospitality sector develop in the future?
Chef Thyago: I think sustainability and health-conscious decisions will become more and more important in the hospitality industry. The industry is currently experiencing a scarcity of skilled workers, ranging from waitstaff to stewards, which requires attention. In addition, as more people look for organic options, I notice a somewhat growing trend for slow food. This includes the meals’ inherent essence and extends beyond the techniques used to harvest or raise components. Customers want food that is prepared with skill, has authentic flavor, and stimulates the senses with color, texture, and taste contrasts—all without superfluous garnishes. Future dining experiences will be more authentic if these qualities are emphasized.
Q.) In what ways is technology altering the gastronomy arts?
Chef Thyago: In many respects, technology is transforming the culinary arts. Cooking is becoming more accurate and efficient thanks to innovations like smart cooktops and ovens, which also let chefs, try out new methods. Additionally, social media is important because it promotes culinary trends and helps chefs and foodies communicate. People may now more easily enjoy a variety of cuisines at home thanks to delivery apps, which have revolutionized the way we access food. Additionally, there are applications that gather cooking methods, recipes, and procedures, offering expert chefs and novice cooks alike priceless information. These technological developments are changing the food landscape overall in addition to improving our cooking methods.
Q.) Is there a specific dish that you are really proud of making?
Chef Thyago: From my famous fresh pasta to my sous-vide preparations, as well as my gels and emulsions, I take great delight in every meal I make. Each of these products makes me feel like a proud father! Highlighting just one would be nearly sacrilegious because every dish embodies my love and commitment to culinary creation. They all have a particular place in my heart and highlight the methods and tastes I enjoy trying.
Q.) Any suggestions for the future chef?
Chef Thyago: To make sure this is indeed the career path they want to follow, I advise aspiring cooks to get experience in the field as soon as possible. It entails working endless hours, standing for extended lengths of time, bending and rising again, and enduring pressure, wounds, and burns. Making a difference in your craft by concentrating in a certain area is something I highly encourage. Before trying to construct amazing but unworkable garnishes for serving, learn how to prepare a wonderful purée. Don’t be afraid to learn how to handle a broom without feeling inferior, and learn how to clean, disassemble, and repair slicers and dishwashers. Only those who genuinely love it can find seats in its passenger section on this lovely but arduous journey.
