Juan Carlos Amaya and his vocation for flavor

This retired military man, who has three restaurants and a seafood distributor in Cali, wrote the book “Cocina con El Capi” during the pandemic, in which he compiles practical recipes for preparing fish and seafood.

How long ago did you abandon your military career to dedicate yourself to gastronomy and what prompted you to have this change of life?

In 2002 I was discharged from the Army and it was clear to me that I did not want to continue on security issues, as is the case with most retired officers. I felt in my heart that cooking was my destiny, because cooking has always been part of my life. Even when I was on patrol, I went to the ranch to cook with the soldiers and in the casinos I practiced my recipes to serve the NCOs. Finally I decided on culinary art as a purpose and life project; I concentrated on expanding my knowledge, which is why I went through several gastronomy schools in Argentina and Peru.

The fact of dedicating himself to recipes, creating flavors and delighting palates, somewhat resembles the life of a retired military man …

I wanted to be a priest, a doctor or a military man. Although I decided on military life, I consider that the three have one element in common: vocation. In the kitchen you also need a vocation and also discipline, which fortunately I built during my military life and which has allowed me to remain firm in business.

What has been your journey as an entrepreneur in the gastronomic field?

In Cali I started with a freezer at home selling lobster from La Guajira, so I started knocking on doors in the capital of Valle del Cauca; later in Barranquilla I dedicated myself to selling fish and shellfish. Today I have two restaurants with minimarkets included and two distributors, which before the pandemic generated 47 direct jobs, now we have 28 people.

Why, despite being from Guaduas (Cundinamarca) and having Antioquia roots, did you decide to specialize in seafood and river food?

Since I was 10 years old I have been close to this gastronomy, at that age we used to go with my father to the nicuro, bocachico and capable subienda in Honda, Tolima. At that time my mother left me the task of gutting and salting fish to keep them for a longer time. So this influence comes through the river, rather than the sea.

In the middle of the pandemic, write “Cocina con El Capi”, why did you decide to make this publication?

I always had the idea of writing a book and in 2019 I told it to a friend who has a publishing label. She was the one who pushed me during the pandemic to make this dream come true. I started choosing the best recipes and compiling tips for preparing river and sea food. Thus was born Cocina con El Capi, a 153-page book with 16 delicious dishes, including my mother’s magic recipe: the capable widower.

How did you feel preparing this publication, do you think more books will come?

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This is a matter of passion. To leave a legacy. But it is very expensive, not only to print it, but to publish it, market it, and even then they ask for a discount. But there is the motivation to do another book. I have many stories to tell.

The future of the companies in this sector is uncertain, what ingredient must be had to stay in this crisis?

Between pandemic and unemployment, I am left with the pandemic, because with it, the rules were clear, it was known what was happening and the established order was in place and as good Colombians we adapted, we learned to “stay up late at night”; But the strike has led to entire nights without sleep, as restaurants are exposed everywhere. What I apply in these types of situations and that became my life slogan is: faith and discipline.

What is your favorite dish and which one are you most proud of?

Paella, because getting the point to the rice is one of the most difficult things to achieve. It took me a long time to learn how to make good rice that was worth it. I kept my mom’s recipe. My paellas are brutal. A little more exotic, the duck breast is very easy to make and it is a product that has become popular in the world.

What cannot be missing in the kitchen of a good cook?

Knives, this is the most important investment that any hobbyist should make, and also have a good quality heavy frying pan, this element solves your life.

What are your next challenges?

Sustaining my businesses to continue providing employment to people who trust, believe in me and have supported me. That is my challenge.