I'm Patricio Nahuel Pericich. I was born on February 4th 1984, on a Saturday. At an early age an artistic personality dawned in me. Creativity and construction mingled with discovery and tricks.

Family love used to enlight every corner of my childhood. I could feel long tables with simple people. Country life, hard work, where food used to be just a simple excuse to gather round. These people would love eating, would love meat, ever-lasting chatting, guitars, and sometimes a piano or an accordion. Fantastic ancestors. Caring grandmothers.

In the winter, I could run among bonfires, or I could witness a “carneada” in the countryside, alongwith “chicharrones” and bacon making, all this crowned with an “asado”. “Parrilladas”, every type of traditional stew, home-made pasta, fried snacks both salted or sweet, and “empanadas”... I grew up in a small town, among country roads, little streams, bicycles, scratches, school, and friends. Many of my most treasured memories smell of food and family.

Cooking has always lured me, especially sweet preparations. I love the argentinian bakery: “facturas”, croissants, and different kinds of bread. Since I used to be afraid of yeast and bread-starters, I basically worked with confectionery, cake mixtures, and pie crust. Even today it isn't easy for me to respect the times of yeast or gluten relaxation ... I like the fast, the instantaneous ... but I try day by day to come to terms with this waiting.

Today my tastes for cooking are changing, I've begun to give an important place to salty cuisine, traditional preparations, I promptly discovered a great passion for "spoon dishes". I really enjoy and feel complete preparing dishes like soups, stews, creams, broths, and sauces ... big pans ... steams ... full aromas and flavors.

A gastronomic hobby, today... it’s bakery. It connects me with something profound kneading my bread ... every time I knead I feel that a part of my soul goes into that loaf.

What I enjoy the most, beyond my family (logically including Pamela "My Pupa", my dog, a genuine being who taught me to love in an immeasurable way), is traveling ... traveling, knowing, soaking up in places , flavors, aromas ... voices. When you observe a place, a landscape for the first time, you feel that your spirit doesn't enter into your body ... that it explodes! ... I would like everything to fit in a suitcase, that nothing weighs ... traveling lightly ... that everything I need to be happy, to feel complete, can come with me in a backpack ... and that's what I'm going for. That is why I studied patisserie ... because it is a channel that unites everything I love to do.

My work is currently focused on the organization of social events, sweet catering, themed cakes, petit fours, sweet buffet tables, patisserie ... and I constantly seek to modify, improve and renew ... renewing the environment, the atmosphere, always having a challenge in sight. This is how I go.

Who will I want to be tomorrow? ...