Cook and former MasterChef judge, at Band, also talks about the difficulty of the gastronomy area in the country today, in addition to advertising campaigns and the importance of the creative economy
With more than three decades of experience in restaurants, cook Paola Carosella says that she has already witnessed many changes in trends, crises and moments of prosperity. “And the result of that is a more elastic look at the moments. Nothing is ever as good as it looks, and when it’s bad there can be a creative outlet,” she said.
For Carosella, considered one of the main names in national gastronomy, creative economy is proof that the world, societies and forms of relationship are not static.
“Everything changes and transforms itself and it is essential to follow up, to be creative, to try to escape from the already learned look, from the traditional, this applies to everything”, he highlighted.
Creative economy
What I understand by creative economy is that the world, societies and ways of relating to each other are not static. Everything changes and transforms and it is essential to follow up, to be creative, to try to escape from the already learned look, from the traditional, this applies to everything.
Hospitality
It is essential, as working with hospitality demands an attentive and sensitive eye to all movements and trends. Gastronomy, restaurants, everything that involves serving and caring for people demands a very attentive look at social movements, which is not necessarily seen, but is perceived. Who cannot read reality between the lines, distinguish what will be necessary,
what will become a trend, gets lost on the way, stays behind.
Impact not day to day
I have been working with restaurants for over 30 years. I’ve lived a lot, a lot of change of trend, many crises and also many moments of prosperity. The result of this is a more elastic look at moments. Nothing is ever as good as it seems, and when it’s bad, there can be a creative outlet. So, being able to look at that possibility, not taking reality too seriously, is a good exercise for me. Currently, gastronomy is going through an extremely difficult time.
Inputs increase almost daily, and prices to customers cannot be passed on at the speed of inflation. The workforce is very scarce and, as in many other parts of the world, young people no longer feel the desire or interest in work as perhaps my generation did… This makes it very difficult to form and maintain stable teams, which turnover is very high and this comes at a very high price. When we live in moments like this, for me, the important thing is to keep the radar on, constantly provoking yourself to try to get out of the mold.
Model
I don’t think we already have a model for the future, I feel that we live in a moment of total paradigm shift, where the new rules of the game have not yet been created and, when they are, they will no longer be so general. I feel that there is a big break ahead, in structures, in values and in priorities. We don’t have easy times ahead. I feel that only those who become elastic and follow the exchange rate will be able to be part of this future.
advertising market
I think the beginning was at MasterChef, at Band. In one of the first programs I had to make a cleaning product merchan. It was not easy! Then I came to understand that, for me, it was very important to identify with what I had to sell. If it made sense to me, it would make sense to others, because I would speak the truth. This is how I work these days, with all the campaigns I’m a part of. If I buy the product, I like it and it makes sense to me, I can sell it with a lot of credibility and, in fact, I’m not even selling it, I’m sharing something I like, and that people want to absorb.