The chef, cook and Argentine influencer Estefi Colombohe left behind his clothing design studies by warning that his great passion was to be between pots and pans. After studying gastronomy, an extensive stage of improvement began in several of the best restaurants and hotels in the country. One day, after being accepted in a casting, he managed to participate in the “Super Sweet” and “La Pastery” programs, both of the extinctly useful signal. They would then come in “My mother cooks better than yours”, along with Julián Weich, and the presentations in “Argentine chefs.” But her life made a great leap to becoming pregnant with Faustina (13), her first daughter, when her husband, sports journalist Nahuel Ponce, suggested starting to make videos for YouTube. Almost immediately the followers, delighted with their sympathy and the simplicity of their recipes, multiplied exponentially.
Theodeline (9) would then be born, and in the last three years, his face finished capturing attention through the Elgourmet signal. His cycles “Approve everything”, “Easy desserts”, “Today cooks my robot”, “with only one pot” and the recent premiere of “With few ingredients”they finished positioning it as one of the most outstanding gastronomic specialists in the country.
Geminiana, extremely warm, in an afternoon of scorching heat, does not stop smiling and reviewing for news your professional path.
News: How did you discover your vocation?
Estefi Colombo: I started studying clothing design, that is, nothing to do with the kitchen. It always went very bad at school and I didn’t know very well what career to follow. But, at that time, he had a boyfriend who studied hotel and one day he said: “Che, why don’t you start cooking?” So I started, I loved it and fell in love, but until then I had not cooked anything, not a fried egg. I ended up studying gastronomy in The Bue Trainers, in Ezeiza, and began to work in restaurants and hotels.
News: How little did he like to get into the kitchen to see what he was preparing?
Colombo: Not in my house, because my mother knows how to give orders, but not cook much. But my grandmother lived in Baradero and how we were going every weekend, every time I was with her, she got into the kitchen, to see what she cooked. I had a book called “Boys to cook”, by Ketty de Pirolo and Daniel Lomazzo, who had given me and from there he took recipes for scones and cornal alfajores.
News: How did you start with the videos?
Colombo: When I became pregnant with Faustina, my first daughter, my husband, told me: “Why don’t we do a YouTube channel?” And so I started, then instantly I left with Instagram where I have 1.8 million followers today.
News: Having so much competition, what supposed to attract people?
Colombo: I think he values that the recipes are simple and it is not necessary to be the best bakery in Argentina to carry them out. Anyone can weigh the ingredients in a swing or with a meter vessel and, if you follow the step by step, it will go well.
News: Always seek simplicity in your proposals, does it also happen in your new shipment?
Colombo: Yes, this program is ideal for people who want to cook with few ingredients, with things that one generally has at home and needs to solve what to eat, but a bit of the traditional. Do not keep flour, eggs, sugar and make a cake. No, take it a little further and create, innovate. I teach how to build a mix of spices that can be used at different times, both in a vinaigrette, and to dress a meat. Or how the sweet potato can be versatile for a lot of other things and make a chocolate cake without flour.
News: Cooking is an act of love?
Colombo: Always. It is my slogan of origin. One invests his time and is the only thing that does not go back in life. It implies a very large previous one, going to the supermarket, buying, getting cooking and thinking about the taste of the other. They are horites that the entertainment has to value with a gesture or a smile of approval. That’s all for a cook.
News: How does a new recipe arise?
Colombo: I inspired a lot of networks, looking at things and I have a lot of books that I see recipes, taking and testing. I think that the kitchen is almost all invented and that one later puts its mark according to what he likes most or what ingredient could replace with another.
News: Does the economic situation take into account?
Colombo: Yes, I always give options. For example, if the butter is expensive, you have to know that the option of using oil for a cake or a pudding is. I try to adapt to all situations. If you don’t have a state -of -the -art blender at your home, you can use a fork for the shake. There are people who do not have the same possibilities that are here in the city and then I suggest replacing what they have at hand. The context is complex and you have to move forward with what one has. Therefore, in general, I take time to answer the messages I receive.
News: What referents do you have in your profession?
Colombo: In Argentina, for me, Francis Mallmann is number one; I love it. Also Fernando Trocca and Ximena Sáenz, I like them a lot. From outside, Jamie Oliver and I love Martha Stewart’s cakes and Sara’s cookies. Today there are a lot of chefs and gastronomy has grown a lot. There are new litters that are breaking it. Of the historical, eminences such as Doña Petrona, number one, with its 5 -egg flan. But if today you put 400 grams of butter in a recipe, they give you with a pipe (laughs).
News: Times change and calories tell.
Colombo: Today they ask for sweet recipes, but do not have many calories. People start to take that into account, but when you make a cake, you don’t have to eat it all. With a portion it is enough, but it is in one how much it eats. I am not nutritionist the same (laughs).
News: You are sweet or salty team?
Colombo: Of the two! The day depends. My specialty is pastry, but with very hot, I prefer more salty than sweet. Less the Mondongo, like everything.
News: How do we feed on Argentines?
Colombo: I think quite well. In a Narda Lepes note, he said that we do not eat all the foods. But I, as I told you, I am not a nutritionist and I do not want to get into that area because it is a bit delicate, but I think that, every time, we are incorporating new foods. With my daughters I try to do it all the time because they have a hard time eating vegetables and I always sought to transform them. I do like a broth, process and put it in homemade hamburgers. It seems to me that little by little he tries to use other foods such as kale (vegetables, also known as collized or berza), which previously did not know what it was and is a source of vitamins that they love. Anyway, more investigating and accepting new possibilities.
News: Do you enjoy eating or takes care of meals?
Colombo: I take a balance. From Monday to Friday I try to eat as healthy as possible, a protein with salad or vegetables. At most eggs, I am a fan and I love revolts or poché with avocado. But the weekend is worth everything. I try not to skid so much, but I look for a balance. I like the pasta, but to the flesh, for me, juicy, there is not what to give it. A good dike, no one is denied (laughs). You put a little Maldón salt (marine salt in scales) and it is touching the sky with your hands.
News: Do you ever ask for delivery?
Colombo: Obvious! My daughters do several extracurricular activities and many times I find it hard to organize with my work. If I have everything very at the limit or I programmed football with friends, I commission. But I generally have many frizzed little things like Milanesas or croquetas. I have those back up made on Air Fryer (air fryer). I am very practical in that and I try not to curl. But, if I ask for delivery, they are usually empanadas.
News: His daughters inherited mother’s passion?
Colombo: A few months ago they started investigating a lot and began to catch them. Before they cooked a little, always with me ahead for the fire, but left everything there. I was firm and explained that they have to grab the balance and weigh the ingredients. It is a good method for them to incorporate that everything has to be accurate, at least in pastry. They have to know that the kitchen is from beginning to end, that is, they weigh, cook, clean and order because if not after that, the bumpy, to complete the circuit (laughs).
Acknowledgments: Mery Folgar makeup (@meryfolgar), Dress @bottijeans, Styling Tefi Mention (@lookea.tef) and Octopus (Julieta di Napoli).
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