Imagine a world without football? I know, it’s scary. But what’s even scarier is that the Premier League stars we know and love would all be searching for jobs like you and me. No scouts, youth academies or agents, just a good ole’ CV. In this column, we provide insight into what those job applications would actually look like. This is ‘Premier League CVs’.
Outside of work I am a quiet man, but once I’m in the kitchen that completely changes. I can do things with food that others could only dream of doing. My achievements in the culinary world are extensive, but I am still not finished.
Escola de Culinária da Argentina
1997 – 2003
Began studying the cuisine of my homeland at one nine years of age. Not long after my arrival at the school, I was touted for greatness. My ability to express myself with food wowed even the most experienced chefs in Argentina, including pastry chef Diego Maradona, known for his work with icing sugar.
Nation’s Pride Cookery, Argentina
(2003 – 2006)
- Became the youngest chef to ever run a service in Argentina’s world of cuisine at age 15
Creative Director or Cuisine
Atlas Tapas Bar, Madrid
(2006 – 2011)
- Helped Atlas Tapas win gold in a prestigious European culinary competition in 2010
City Cafe, Manchester
(2011 – Present)
- Helped City Cafe win multiple awards throughout my tenure with the establishment
- Won many personal accolades as head of City Cafe
- Good under pressure
- Roberto Mancini
- Diego Maradona
- Lionel Messi
To whom it may concern,
Since the earliest days of my youth, a career in food was my destiny. My parents enlisted me into one of Argentina’s most prestigious culinary schools, Escola de Culinária da Argentina, at the age of nine. My skills with a knife were second to none and my ability to fillet a fish was outstanding. Just over a month after my 15th birthday I was snatched up by Nation’s Wide Cookery who wanted me to join their team for an apprenticeship. I learned so much from the talented chefs at the cookery, but to be honest, none of them had as much raw natural talent as me.
In 2006 a Spanish restaurant called Atlas Tapas Bar offered me the opportunity to join their team as Creative Director of Cuisine. I spent my first year with the restaurant in the shadow of the clubs golden boy Fred Torres. We had worked well together, but his presence merely overshadowed my greatness. Over the next few years I began experimenting with food, regularly scoring big points with critics for my adventurous dishes. In 2010 my hard work at Atlas Tapas was rewarded, as the bar won European accolades. Bare in mind, our toughest competition was some Michael Jackson tribute restaurant in Fulham. Needless to say, their Billie Bean Chili was nothing to write home about.
My success in Europe attracted the attention of a Manchester-based Cafe. The cafe was relatively unknown in the world of cuisine, but I couldn’t stick my nose up at the money they were offering. I joined City Cafe in 2011 and as they say, the rest is history. Who could have thought one man could make such a difference? I instantly made an impact, helping the cafe win the accolade of ‘best eatery in the country.’ The judge ordered my special dish during his visit. I almost forgot the crowning garnish, but I managed to sprit after the server and finish the dish in the last minute.
Since then I have won countless individual awards working for City Cafe, even helping them maintain their status as one of the greatest eateries in the country. Sadly, I haven’t quite been able to achieve continental success at City Cafe and my career in food is coming to an end. If you are a serious player in European cuisine, please feel free to contact me at [email protected] to set up an interview.