DUBAI: Jolbi Huacho started his culinary career in Peru at the age of 22. He has since worked in several countries and now heads up two kitchens — Clay and Sushiyaki — in Dubai.
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“My earliest food memories are connected to traditional stews made with ají peppers. I grew up surrounded by different preparations where ají was the starting point, and I clearly remember how the aromas coming from the kitchen sparked my curiosity from a young age,” Huacho tells Arab News. “Those dishes were part of my childhood and shaped my first connection with cooking.
“During my time at culinary school, I didn’t just learn techniques, I truly fell in love with the profession. By the time I finished my studies, I understood that this would not just be my career, but the path I wanted to fully commit to for the rest of my life.”
When you started out, what was the most common mistake you made?
