Mediterranean cuisine without borders in Uruguay | Success Story: Agustina Conte

Agustina Conte is part of one of the first promotions of CIBers from the PCAC · Chef of Haute Cuisine program and has started an exciting restaurant project in Uruguay with her partner and husband. Her restaurant, "Barcelona," not only reflects her passion for Mediterranean cuisine but also a deep commitment to administrative management and the well-being of her team.

After searching for the ideal place to establish their family, Agustina and her husband decided to open their own restaurant in Uruguay. This project, far from being an individual effort, is a family business to which everyone has contributed. From the restoration of wooden fixtures by her aunt to the decoration done by her mother, "Barcelona" is a shared dream brought to life through collective effort.

Barcelona in Uruguay

El restaurante se especializa en cocina mediterránea, con una fuerte influencia catalana. Agustina explica que, aunque no se dedican a la fusión de las cocinas catalana y uruguaya, muchas recetas tradicionales catalanas se han adaptado y mezclado con ingredientes locales. Este enfoque permite ofrecer una variedad de platos que, aunque clásicos, resultan originales por su autenticidad y calidad.

The restaurant specializes in Mediterranean cuisine, with a strong Catalan influence. Agustina explains that, although they do not focus on fusing Catalan and Uruguayan cuisines, many traditional Catalan recipes have been adapted and mixed with local ingredients. This approach allows them to offer a variety of dishes that, although classic, are original due to their authenticity and quality.

"In our restaurant, we don't do crazy things; today, going classic is almost being original"

"We make a lot of references to the traditional dishes and recipes of all time. What we do guarantee is good product, and it’s worked with respect." This respect for tradition and quality has been fundamental in differentiating "Barcelona" from other restaurants in the area, especially for the authenticity brought by having a Catalan chef leading the kitchen. They strive to prioritize local products, supporting proximity farming and livestock, with ham being the only product they import from Spain.

At "Barcelona," Agustina primarily handles administrative management, ensuring that all operations run smoothly. Her leadership approach is close and humane, firmly believing in the importance of a happy and well-treated team. She and her husband lead the team together, fostering a fair and respectful work environment, and moving away from toxic practices that were once the norm in the culinary industry.

Both partners actively participate in team selection and in weekly meetings where they discuss the past week's events and plan for the next. "We believe that if the family is happy, things turn out better. And for that, we are close, we are part, and we listen. And above all, we set aside certain practices that were previously normalized in the kitchen and fortunately learned in time that they should not be tolerated," explains Agustina.

One of the biggest challenges Agustina has faced has been maintaining the business during the first few months, especially during winter when the customer flow decreases. Additionally, finding the right staff that aligns with their vision and values has been an arduous task. Nonetheless, her determination and patience have been key to overcoming these obstacles. "Wanting to form a 'Dream Team' and being so clear about what we want as a family in the restaurant, it is sometimes difficult to find the exact profile we are looking for. Little by little and with patience, it is achieved," she comments.

Agustina's experience at the CIB

Agustina's interest in cooking was born from her love of food and travel. After deciding to change her life and dedicate herself to cooking, she chose CIB for its innovative approach and modern environment. "I started at CIB at the age of 32, before that I had a different life and had always been postponing cooking until one day I decided to shake things up and traveled from Argentina to Barcelona," recalls Agustina.

"I loved CIB's proposal and didn't care where it was located. I wanted to go to CIB, wherever the city was. Then of course, Barcelona is Barcelona, and one falls in love with that city without a doubt."

Training at CIB not only provided her with culinary skills but also the confidence and open-mindedness necessary to start her own business. During her PCAC · Chef of Haute Cuisine program, Agustina had the opportunity to do an internship at "La Caléndula" in Regencós, Baix Empordá, with chef Iolanda Bustos. This experience was fundamental for her, allowing her to rotate through all the kitchen stations and learn in a practical and close manner. "The internship was the best part, I would say it is essential for anyone who has never been in a kitchen before. I learned a lot and rotated through all the stations," she comments.

Moreover, this stage allowed her to meet her partner and husband, with whom she now shares both her personal and professional life. "The cherry on top is that it was in that kitchen where I met the father of my children and partner of 'Barcelona'," she adds.

Although Agustina started the business of cooking and trained for it at CIB, the flow of the business has led her to adopt a more managerial role, including personnel management and order in the dining room, among other responsibilities. "At CIB, they give you tools to work together as a team. Currently at 'Barcelona,' we have a team of five people in charge, and we all feel like family. There are always fun moments, but you have to be demanding with the team for everything to go excellently. In that, it reminds me a lot of my time at CIB."

The future has to be human, fair, and respectful

Agustina sees the future of cooking not only in terms of technology and new trends but also in the evolution of human relationships within the industry. For her, the true evolution lies in changing the way workers are treated and improving working conditions. "I am very interested in the changes in relationships; I feel that we are already undergoing an evolution, and it will only increase (fortunately)," she says. "This includes no more throwing dishes during a service, no matter the tension; better salaries that allow cooks to feel recognized and focus on improving rather than worrying; goodbye to the paradigm of military kitchens with unmovable structures; collaborative teams; an increase in women in haute cuisine and not just at home; no more verbal abuse; respect for working hours and an end to workdays of more than 12 hours with barely any breaks."

In this regard, Agustina believes that education plays a fundamental role in preparing future professionals not to tolerate the bad practices of the past. "Future cooks should come to their new jobs knowing they are not willing to tolerate the bad practices of the old school. It is a collective challenge we all have in this world to commit ourselves collectively to finally put an end to those ways of working," she emphasizes.

For future CIBers, Agustina recommends patience and consistency, reminding them that even in the most challenging times, new opportunities always arise. "Don't despair because everything flows. When I finished at CIB, the pandemic began; then there was a second, third wave. Restaurants opened and closed. Everything was uncertain in the restaurant industry. My recommendation is slow but steady steps. Don't stop, but don't despair; even in the worst moments, new opportunities and many chances to be creative arise."

To those who want to venture into gastronomy, she advises not to wait for perfect conditions to start. "I know many young people today dream of Michelin stars, of being recognized as Top chefs, of having a 1000-square-meter restaurant. I have nothing against all that. But I do think that sometimes it distances you from real possibilities that are just as spectacular. Sometimes you only need one square meter, a friend who knows about electricity, and knowing how to advertise on social media for people to know you. And that's just the beginning. If one thinks they need 500,000 euros to start, they might never start or for a long time. In the end, what we like is cooking, even if it's on a portable stove. My advice is to move forward. Go ahead. Don't wait for what we think is the right time because it's possible that all the perfectly given conditions to encourage you may not always exist," she concludes.

Agustina Conte's story is an inspiring testimony of how passion, family, and careful management can lead to success in the restaurant industry. Her humane approach and commitment to quality not only define her restaurant but also offer a hopeful vision for the future of gastronomy.