Bryan Quintero, winner of the Icelandic Cod Cooking Schools Competition: “The most beautiful thing about cooking is that you never stop learning”

At just 20 years old, Bryan Quintero, student of the Higher Technician in Culinary Management, has already made a name for himself in two of the most demanding culinary competitions on the current scene. He was the winner of the 4th Icelandic Cod Cooking Schools Competition, a contest that pays tribute to the tradition of cod and rewards with a trip to Iceland, and runner-up of the prestigious Josep Lladonosa Awards, which recognize the best emerging talent in Catalan cuisine. 

With a culinary approach that fuses technique, creativity, and respect for the product, Bryan has earned his place on the podium. In this interview, he shares insights into his preparation process, the support he received from CETT’s faculty, his culinary style, and the dreams that drive him to keep growing. 

• Congratulations on your achievements, Bryan! What have these recognitions meant to you? 

Taking part in this kind of competition is an incredibly enriching experience and a major learning opportunity. Preparing for a contest is no easy task. There's a lot of work behind it, many ideas and trials to try to capture the best possible concept. 

Both personally and professionally, I’m very proud to have come this far in these two competitions. It’s been incredibly rewarding to represent CETT and take its name to the top. 

• What was the preparation process for the competitions like? 

CETT plays a key role in these processes. The teaching staff guides us through the preparation for the competition and helps us create or fine-tune the recipe. Their role is fundamental, as their support and culinary expertise provide us with the experience we don’t yet have. 

• What do you think makes your cuisine stand out to have reached this level in two renowned competitions? What would you say is the secret to your success? 

My cuisine stands out for always respecting the product, using seasonal ingredients, and fusing cutting-edge and traditional techniques. I aim to give meaning to each dish, to tell a story and take the diner on the journey I want to share. I’d say that’s the key to my success: awakening new emotions and experiences, respecting the product and giving it purpose. 

• Would you recommend that other students take part in these kinds of competitions? 

Absolutely. To anyone who has the drive to compete, to push themselves, to find out where their limits are and how they can perform under this kind of pressure. Anyone who loves to cook and feels passionate about embracing challenges like these. 

• Why did you choose to study the Higher Technician in Kitchen Management? 

As a chef, I’ve always dreamed of having my own restaurant. I enrolled in the TSDC because, beyond refining my cooking skills, I wanted to learn how to manage and run a business. Today, numbers are almost as important as knowing how to cook in order to make the right decisions, achieve success, and build a solid career. 

• As you mentioned, cooking is much more than just cooking… What skills do you think are necessary to be a good chef, and how have you been able to strengthen them during your time at CETT? 

To be a good chef, I think you need passion for gastronomy and the profession, commitment, discipline, humility, personality, teamwork, and the ability to handle challenging situations. At CETT, I’ve been able to develop each one of these thanks to the amazing professionals at the school. 

• What are your goals in the culinary world? 

I’ll keep cooking and soaking up as much knowledge as I can. The most beautiful thing about cooking is that you never stop learning — it’s an endless world of concepts. 

My goal is to reach the elite of haute cuisine, working in the best restaurants, and in the future I’d love to open my own restaurant to share and showcase my personal style of cooking. I’d also love to become a culinary teacher and help young aspiring chefs grow and evolve — just like the incredible teachers I’ve had during my time at CETT.