Et Voilà – Carlos Maio

” … have the opportunity to delight my clients with my own creations”

Carlos Maio aka Pipas Maio is a brave guy that risked it all in his dreams.
The Cuisine is his passion and as a young cooker his efforts have been rewarded by the professionals in the field.
After going through for more than 5 job experiences in Portugal and in the UK, Pipa’s talent was recently recognize with Young Talent of Gastronomy of Lisbon. With 21 years old his ambitions do not look like stopping. To admire him is easy, but how hard is it to get to that level? No one could ever explain us better than Carlos Maio himself.

When did this passion for cooking first popped up?

My passion for cuisine first came in in the 7th grade. By that time I had cook my own lunch because I had classes in the afternoon and I found out that my inner me had some will to innovate and create new things.
Your life changed a bit when you were 18.

What was the real boost that made you drop the regular school and invest on the cuisine?

Especially knowing that you would loose two years and leave your childhood friends back in the high school. I was at the 11th grade and I knew that I wanted to go for a career in cooking after the high school but instead of finishing it I rather drop it of and invest on a more technical education, so I could improve my skills and I could be better prepared for the following degree. 

Were you afraid of a bad first contact with such a different environment?

I had lots of experiences on different places and I was never really afraid for one reason: I knew that they were temporary and would eventually end. Every time I went into some internship or short job I was sure that I would have a sort of deadline on it. I think I am scared of getting a regular job, with a normal schedule and a real routine but of course it is the good kind of fear.

After finishing the technical school in 2018 and having more than 4 professional experiences, what made you invest even more in the education field of cook?

After taking level 4 I decided to proceed with the studies because as far as I am concerned the Cuisine became so trendy that the competition is high and if one wants to be really good has to invest in himself. So I did, I want to make a difference in my occupation, so I have to work differently, harder and try to experience different things so I can distinguish myself from another cooks.

Can you name the 3 best things about working in a Top Restaurant and the worse 3 things?

The first one is the respect we have for the ingredients. The second one is the respect for the schedule and the professional attitude towards the job. The third is the awareness we must have concerning the tradition of the dish itself and the difference that may make to the final result.
The worst parts would be the over hierarchy, the over competition and the time you spend away from home due to excessive hours you spend at the kitchen.

Did working in the UK in such a fancy restaurant pushed you to another level?

To work in the UK was definitely something that pushed me to anther level. Their mentality is very different from the portuguese one, everything has to be perfect. Also was an incredible experience for my personal life, it taught me to deal with pressure and professionally was really enriching. 

Provoking question: Portuguese or English cuisine?

That is an easy one. 100% portuguese cuisine. Even though I don’t know it completely, which is one of my goals by the way, I am an enthusiast and I will give an example:Portuguese people use to be poor, and there is no waste on our cuisine. People had to use everything in a pork for instance. 

What is your dream regarding your professional career?

My professional dream is clearly try to dominate portuguese cuisine and with that knowledge be able to create my own portuguese dishes. To be happy doing what I love doing, to cook. Also have the opportunity to delight my clients with my own creations.