Chef Coco Montes and JRE Inspire the Next Generation at HRC Culinary Academy

At HRC Culinary Academy, we believe becoming a chef is about far more than mastering recipes. This philosophy came to life during an exclusive masterclass with Michelin-starred Chef Coco Montes, delivered as part of an international culinary exchange supported by JRE – Jeunes Restaurateurs, Mastercard and UNICA by Priceless.

Our first semester students from the Culinary arts program explored refined techniques and seasonal produce, but the most valuable lesson was clear: great cooking begins with respect for the ingredient – especially vegetables. From the very beginning, Chef Montes challenged participants to rethink what it means to pursue a career in gastronomy.

“We all have different dreams,” he shared.

For some, success may mean opening a restaurant. For others, it may mean leading a team, earning industry recognition or creating memorable experiences for guests. His own dream is strikingly simple: a kitchen where produce arrives fresh each day, is prepared with care, cooked with respect and served immediately. Behind this vision lies a profound understanding of what truly matters in cooking: the ingredient itself.

Understanding Before Cooking

Throughout the masterclass, Chef Montes emphasized that great cooking begins long before an ingredient reaches the pan. Before discussing techniques or presentation, he encouraged students to ask simple but important questions: Where does an ingredient come from? When is it at its best? What story does it carry?

Working with seasonal produce, students explored how thoughtful handling can reveal an ingredient’s full potential. A white bean salad with cucumber, orange and strawberries illustrated how a few carefully selected elements can create complexity through contrast and balance. The lesson was clear: exceptional cooking does not require unnecessary complexity – it requires understanding.

Rethinking the Role of Vegetables

One of the strongest messages of the masterclass challenged a long-standing convention in professional kitchens.

“Vegetables are always garnish” is an old way of thinking.

Montes challenged the traditional view of vegetables as a garnish, showing how they can become the centrepiece of a dish. At PABÚ, seasonal produce often drives the creative process, with ingredients such as corn and asparagus celebrated for their natural character rather than transformed beyond recognition. This philosophy reflects a modern approach to gastronomy rooted in seasonality, sustainability and respect for ingredients.

Beyond cooking techniques, Chef Montes highlighted the importance of curiosity and adaptability. Continuous learning, openness to challenges and the ability to adjust to changing circumstances are qualities that distinguish exceptional chefs and support long-term professional growth.

Excellence Beyond the Plate

As the masterclass came to an end, Chef Coco Montes left students with a message that will resonate long after the final dish was served. Technical skills and culinary knowledge are essential, but true professional growth is driven by attitude, discipline and the willingness to improve every day. His perspective on success offered a powerful reminder that Michelin stars, awards and recognition are not the ultimate goal. They are the result of consistent effort, strong habits and an unwavering commitment to excellence. For aspiring chefs, the challenge is not simply to achieve a praise, but to become the best version of themselves both in the kitchen and beyond.

At HRC Culinary Academy, experiences like this reinforce our commitment to developing the next generation of culinary professionals: chefs who combine technical expertise with curiosity, humility and respect for their craft. The lessons shared by Chef Montes extend far beyond gastronomy, reminding us that excellence is not a destination, but a journey shaped by the choices we make every day.