Who is Chef Silva? Where are you from and what are some of your hobbies?
I’m from Chile, where I studied culinary and where I started my career. I enjoyed traveling a lot. Now I enjoy being at home.
What interested you in joining the industry?
It never was in my plans until I was in university, cooking really relaxed me and people enjoyed what I cooked. My mother was a great cook, and I loved to be in the kitchen with her. It was a big surprise for everyone that I decided to study culinary in those years, not too many people wanted to be a chef. But I wanted to study culinary or pastry and finally I did culinary first, I think it was the best decision of my life.
Education:
Grand Diploma with honors, The French Culinary Institute (International Culinary Center), New York City. Mixology, INACAP, Santiago, Chile. International Gastronomy Professional Culinary Program, INACAP, Santiago, Chile. Civil Construction, Universidad Central, Santiago, Chile.
Professional Experience:
Lead Pastry Chef Instructor, The International Culinary Center, New York City. Pastry Chef and Event Chef, Food In Motion Catering, New York City. Pastry Sous Chef, Oriol Balaguer, Barcelona, Spain. Executive Pastry Chef, Tentation Catering Company, New York City. Private Chef, Gordon and Dailey Pattee, New York City. Private Chef, Embassy of Uruguay, United Nations, New York City. Line Cook for Special Events, Hotel Sheraton San Cristobal and Kempinsky Hotel, Santiago, Chile.