There are many people looking for fame in televisionand some are lucky enough to discover in the process their true vocation. For Nacho Feibelmannhis passage through Masterchef Not only meant a moment of media exposure, but the catalyst that led him to fulfill a dream that, until then, seemed unattainable.
Before dazzling the jury with his culinary skills, Nacho led a very different life. The former reality participant worked in an office, with a stable routine but without the spark of enthusiasm that now characterizes it.
Masterchef’s impact on Nacho Feibelmann’s life
Participating in Masterchef was, according to Nacho himself, a before and after in his life. Beyond visibility and recognition, culinary competition helped him reaffirm that his true vocation was in gastronomy. “It was a Inflection point in my life 100%because from that they changed a lot of things, “he said in an interview.
While the show exposure allowed him to take his first steps in the industry, Nacho made it clear that television fame does not guarantee long -term success. “The program’s boom lasts for a while and I took advantage of it like everyone else, but then I had to leave like any merchant who puts a business,” he confessed. His determination led him to start from scratch, establishing relationships with suppliers and learning to handle the challenges of the Gastronomic world.
For the entrepreneur, the key to success was not only in the talent for the kitchen, but in the decision to take the reins of his life. His experience in Masterchef gave him the necessary impulse to leave the comfort zone and bet on his own project, something that materialized in the opening of his restaurant, Carmen.
Of office owner of Carmen, his restaurant
Before becoming a gastronomic entrepreneur, Nacho worked in Warner in the medium management area. “I took care of all the multimedia content that came out, and I arrived one day that I was putting subtitles and said: ‘I don’t feel like doing this, I want to do other things,'” he recalled. That certainty led him to give up and start his way in the kitchen.
The dream of having your own restaurant was not easy to realize. “There were two very different years. We started work in August 2023, which was a country. And then many situations passed in the middle,” he said, referring to the economic and logistics challenges he faced. From remodeling to the search for suppliers, each stage of the process was a constant learning.
However, Nacho does not romantizes the fact of having his own business. “It is a super complicated moment in general. At the consumption level, at the business level and others, then it is great, it is beautiful, but Now we are more in the process that the premises are maintainedto establish, to remain in time and at some point we will look back and we will rejoice in that, “he reflected on the challenge of keeping Carmen afloat.
Beyond the obstacles, Nacho’s goal with Carmen is clear: “What I like most is that they find authenticity in our dishes … Beyond having classic dishes or not, let’s not be another place. My goal is that Carmen is that place to which They choose to return When they want to eat pasta and be with family or friends, such as Sundays with my grandmother. “
Finally, what this restaurant represents for him goes beyond a simple venture. “Carmen in my life is the result of a very long search, to dwell from desire and every morning choosing what you do to be able to do better and to be able to do it from the heart,” he said.
Source: Ambito
