He is 23 years old, he studied pastry at Le Cordon Bleu, cooked for Taylor Swift and is a new TV face

He is 23 years old, is called María Eugenia Genesher friends tell her “Euge” and is the new incorporation of the Channel 10 screen. Uruguay Secrets of Ana Duránwhere he accompanies the driver and performs the sweet preparations.

In addition to cooking on TV, he has a gastronomic venture through social networks and likes to walk for coffee shops. “I love trying the new places. I just eat a croissant and I can say that it is the best I’ve eaten in years,” Show says in a talk to meet her.

“You studied pastry in Madrid.” How did you get to Le Cordon Bleu?
“I studied in Uruguay for a year, in Crandon Gastronomic.” The gastronomy career is two years, but since the second year is only salt cuisine, I have to finish it because the reality is that I like pastry more, especially to dedicate myself. At Casa Salado, I make dinner and lunch, but to dedicate myself, for every day, the pastry is my passion. So, seeing that and seeing that in Uruguay there was not much more to grow in the pastry part, we found this race in Madrid and decided to go. I left, I studied there and graduated with honors, which was incredible. It is an achievement that is very proud of.

“It means you were the best of the generation, right?”
“Yes, the same.” I think it happened because I did it with passion. As it really showed that I wanted classes, I helped my classmates if they needed them, so it is more recognition of the person. Capable not so much to the pastry, which is part, but to teamwork yes. Everything helped me to graduate with honors.

Photo: Gentileness.

“And how did you end up cooking with Ana Durán?”
“I went back to Uruguay and started publishing things on the networks. In addition, my aunt works in a producer, they contacted her and said: “I saw that your niece studied at Le Cordon Bleu, send me her Instagram or contact.” This is what they called me from Ana Durán’s producer and they asked me if I was interested in entering her, because her granddaughter, who was in the program, was going to go. I see Ana since she was little. It was to turn the TV, put channel 10 and see Anita cooking or cleaning something. So it’s like TV’s grandmother, and being with her for me is a dream. Imagine they told me that I could cook with Ana Durán. When they called me, I said yes, one. Actually the idea was to try a chapter to see how it worked with Ana and how it took me with the cameras, because I had never practiced with any camera or anything, and we understood each other perfect. Ana is divine, it happens to look for me, it takes me, it sends me advice, so I am more than happy. And I have a new grandmother, because he takes care of you like one more grandson.

“Imagine being in front of the cameras was not something you expected when you did the cooking course.”
“No, not even close.” I would never have thought about being on television. I, with being able to make cakes and sell them, I was more than happy, because it really is what I love. But before I went to Madrid I worked at a school, and I always liked to educate people, in pastry as in other things. So he mixed with the bakery. I gave some cooking courses here in Uruguay, courses for children and for older ones, so it also mixed a bit with this teaching. And on TV, what I am doing is teaching people that the preparations I can do in my house, they can also do them. Able that I did not have the practice of television or cameras, but the Speech of how to explain a recipe so that the other person, who did not study, understands it. I think that’s why it became easier.

“On the same, the pastry is so precise, it is all so meticulous, that people grab you fear.” That is why it is important that television chefs know how to explain.
“Yes, as is.” People like you are afraid of pastry, and I like to show that there are recipes that one sees and says: “What a complicated dish”, and that they can be done at home very easily. Also that you can impress anyone with a recipe that saw on TV and took 10 minutes. I like to entertain people with food, and to be able to replicate it so that people can do it at home and can show that they love another person with food, it is what I am passionate about.

Photo: Gentileness.

“How do you get to the kitchen? Are there cooks in your family?”
“Yes, my grandmother from father cooks a lot, especially salty.” In truth my grandmother hates the pastry shop, which is very funny. Since I am little she teaches me, and the recipe I did the most with my grandmother is the spinach gnocchi. Every 29 we did and now more of great happened to me, then now I do them, and my brothers all happy to do the grandmother’s gnocchi. They will never be the same as her, but they approach a lot. My grandmother always tells me: “I don’t like sweet.” From my maternal grandmother I did not try so many things because I was more sick when I was big, so I don’t remember so much, but when she died we found all her cooking books written by her by her, and all her recipes. That was divine because I have them all stored. Even now for recordings with Ana I am scoring some grandmother’s recipes to do, and to be able to use their recipes to replicate and share them with people, it fills my soul. Apart those recipes are scored anywhere. Not that I had a notebook: I scored on agendas, on loose leaves, and I am happy to be able to do them.

“Do you remember your first recipe?”
“Yes, I was little and one day I started to make colored muffins.” Muffins made them coloring and tried to decorate them. I did one day for a snack, another day for a birthday, everyone liked it and then I started looking for more sophisticated, more difficult recipes. And little by little I realized what I liked.

“When you were in Spain you also worked in a restaurant in Madrid, how was that experience?”
“Because I was graduated with honors I had the chance to do an internship at the Roadwood Villa Magna hotel which is the best hotel in Madrid.” To have an idea, it is the hotel where Taylor Swift stayed when he did his concerts. And that was while I was doing my practices there, so it was crazy.

“Did you cook Taylor Swift?”
“It can be said that I cooked Taylor Swift, but you have to grab it with tweezers because nobody saw her at the hotel.” She was staying there, but she is so famous that nobody saw her.

“Did you have a famous customer?”
“He went to serve Luis Fonsi. In the hotel there was an ice cream I spent three months doing an internship in the pastry production part. Then I was in the bakery during the eight hours of work, with the entire team. I made the desserts and I was divine.

“And you have any flagship dessert?”
“My star product is Brownie.” It is a recipe that also brought me from Madrid and I dare to say that it is one of the best Brownies in Uruguay. It is what people ask me most, and what I like most.