00:19I've been cooking in the kitchen.
00:21I love it, I love it since I was little.
00:24I've always had a passion for the culinary world.
00:31It's something that one can avoid.
00:34It's like what goes through the blood.
00:39It's perfect.
00:40I love to try new flavors, make new things.
00:46It's amazing.
00:47From about 2013, I've been working on the kitchen.
00:55It's always what I've been a fan of.
00:59And here, I don't see anything else that's not the kitchen.
01:06It's amazing.
01:20Here I have a lot of food that I've loved.
01:22A lot of people don't like it, but I love it.
01:26It's a food that I've heard a lot.
01:28I love it, but I love it.
01:32I also try to adapt to their culture,
01:34try to give them the culture of us.
01:38But it's in that combination of flavors,
01:41of work,
01:42of knowing and understanding.
01:44Because many times we commit the error
01:46because I'm Venezuelan or Colombian
01:48and I'm not able to try new things.
01:51But we've had that very good communication
01:53and those good flavors,
01:55that if I like it or not,
01:56I like it or I like it.
01:57Let's touch more of this.
01:58Everything has been very, very good.
02:00So, really,
02:02there's no way,
02:03there's no way to say that.
02:06Here, as I mentioned,
02:07we're a team
02:07where everyone has their own function.
02:11The one who has a certain knowledge
02:14is where it is.
02:15We manage the operational part,
02:18the operational part,
02:18the other people manage the administrative part,
02:22the staff manage the orders.
02:25All that is,
02:26for not to carry one alone
02:28from all the work.
02:30So,
02:30what important is that,
02:31the work in the team,
02:33for everyone who has their own function.
02:35We manage the gastronomia italian.
02:38We manage the part of the lasagnas,
02:40pizza,
02:41pasta,
02:41salads,
02:43entradas.
02:44It's a completely artisanal.
02:46We manage a 100% artisanal product
02:50made here at home.
02:52We invite you to try this new,
02:55this new card that we are managing,
02:58which is completely
02:59to the client,
03:00to you,
03:01to the Colombian,
03:02to the Venezuelan,
03:03to degust all our products,
03:05which, really,
03:06is an excellent quality.
03:08Everything is about perseverance,
03:10that if we achieve obstacles
03:12on the road,
03:13we have to know how to overcome it.
03:14That,
03:15that if we put in trouble,
03:16we have to see how we go.
03:18That,
03:19that,
03:19that,
03:19that,
03:19that,
03:19that,
03:19that,
03:19that,
03:19that,
03:20that,
03:20that,
03:28That,
03:29that,
03:48that we see
03:48us full of55,
03:50�ուmente too.
03:50better not do it, so I would think that everything is a matter of perseverance,
03:55that if we start studying and we have to stop every day at 5am,
04:00at 5am we have to wake up and we can't leave one day without waking up
04:05because we are leaving the desire to go ahead.
04:11Those are things that we have to be constant,
04:15constant, constant, to achieve what we dream, what we wish,
04:20to raise all those things and when you work in a team, much better.
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