This talented Chef started cooking as a child when he lived alone with his father, helping him in the cooking, basically the rice and the salad, since he went out to look for the daily sustenance of the house. When Hector Garcia was 16 years old he thought of making cooking his career, this happened because once upon a time at home there was only minced steak and thought of making it fried and toasted, an idea that surprised his father whom at that time was driving a taxi to make a living, but understood that Hector had done it as a thank you for the effort he was doing, leaving at 6 in the morning and returning at 11 at night. After that moment Hector started his path into learning the art of cooking.
Path to Becoming a Chef
Although Chef Hector Garcia studied for his degree, he began washing dishes, however, he continued until he entered the Interamerican University of Panama, which at that time was the only academic institution that offered a degree in culinary arts.
Little by little he knocked on doors until he went to China for 30 days to take a course, then flew to Barcelona, until later arriving in Bolivia. At that time, Chef Hector Garcia felt that the cooking offered the great benefit of putting it into practice anywhere in the world. One of the most universal professions that exists. Thanks to this freedom, he already has 14 years in the industry.
High Level Experience
Today Hector Garcia is the Executive Chef of Hotel Central, in addition to five others. The most recent was a Fuego Lento restaurant, in Obarrio, where he had the great opportunity to learn how to make food for large numbers of people since the venue has a large room for activities and events.
He also advises on everything that has to do with food and beverages. Chef Hector says that there are restaurant owners who do not have the basic knowledge to set up a gas line, kitchen, stove, griddle or fryer.
Based on this research, Hector offers advice from the basics of how to calculate the cost of a meal, how much it costs, how to run the administration, how many waiters or cooks are needed. It is also in charge of preparing the menu in all its stages until it is ready to offer to diners. For this talented professional of the culinary industry with a certificate in Digital Marketing and courses in Haute Cuisine Management, Food and Beverage Management, marketing and social media must be learned when opening his own restaurant.
Local Ingredients, the Heart of his Culinary Creations
If there is something that Chef Hector Garcia uses in his dishes, it is Panamanian ingredients, especially green essences such as cilantro and chives to give his creations that tropical touch. There is even an ingredient that he looks for during a specific season, which is San Blas red rice, a product that the Gunas grow on their land and that has a totally different flavor compares to others.
The Chef comments that before Panama in gastronomy was only about frying foods, however many Panamanian Chefs have been able to turn each Panamanian ingredient around and have merged it with other cultures. Of course, this talented Chef also does it without losing the essence of Panama, always with a special touch.
Seafood and Fish, Dishes with More Potential in Panama
Chef Hector likes to cook seafood, especially because of the great potential it offers to make unique dishes, as well as fish. Despite the fact that Panama is surrounded by two oceans, many people still do not have enough knowledge to enhance the flavor and experience when preparing these dishes.
Other dishes that the Chef likes to cook are also octopus and ceviche, so much so that today he has a cevicheria called “Ceviches Garcia”, a post-pandemic business where diners can enjoy a wide variety of fresh and very delicious ceviches. They have more than 20 varieties between cocktails and seafood, they even have a corvina cocktail with strawberries that is one of the most requested.
Greatest Professional Challenges
For Chef Hector Garcia there are two great challenges during his career. The first was during the Show of a large company where he had to talk about meat before 1,000 people. Although he has participated in television programs and it seems that he has everything under control, Chef’s nerves take over minutes before participating, however he ends up flowing and conquering the public’s attention.
The second challenge was when he had to put together a Hindu wedding for almost 500 people with a very large logistics. It included ice sculptures, flowers, even a theme related to the Cirque de Soleil. Chef Hector had to find ways to assemble the structures, ensure that ingredients were not lacking and that they had all the necessary personnel. A challenge more than met and another star in the career of this Chef with many resources.
Most Delicious Creations
Chef Hector Garcia has created many dishes…one of these was an Osobuco with a Ron Abuelo sauce. Another is a Pigeon Peas and Coconut Risotto with pieces of grilled chicken flakes. The third is a very traditional dish that many do fried, but Chef Hector does it roasted: Fillet of Yellow Corvina a lo Macho, with a mixed seafood, a touch of lemon, more essences of coriander, curry. A fourth dish is Chicheme’s Cheese Cake, created as a result of a culinary mistake, today it is one of his most applauded creations. The fifth dish is a yellow rice with essences of chicken and pork in pork rind mode with a banana curry. His signature dish since it was what his grandmother fed him on Sundays, with the difference that instead of making the curry she gave him the banana on a side plate. He named the dish: “the Eva”, in homage to his grandmother.
Instagram: @chefhectorg
Cellular: 6812-6205
E-mail: info@chefhectorgarcia.com
Photos courtesy: Chef Hector Garcia
