At MDPAULA, cooking is much more than just recipes and techniques: it is a space for gathering, learning, and enjoyment. To better understand the essence of this project, we spoke with Marina de Paula, a gastronomy professor and one of the founding partners of MDPAULA.
With a career spanning teaching, event management, book production and writing, as well as television appearances, Marina has built a path where cooking and education go hand in hand. In this interview, she shares how her passion for gastronomy was born, her professional journey, and the vision that brought MDPAULA to life—a space where culinary experiences connect people in a unique way.
About Marina de Paula
How did your passion for cooking begin?
I think it started when I was a child. I remember that when I got home from school at noon, instead of watching cartoons, I would watch a cooking show on Channel 10. I loved that chef, Arguiñano, a great Basque chef. I also remember that most of the books I brought home from school were about cooking.
As I grew older, I cooked more and more at home until I started considering it as a serious career option.
What has been your professional journey in the culinary world?
I studied at Crandon, where I graduated as a professional gastronome. Then, I worked in a food business owned by one of my professors. A year later, I completed my teaching degree at Crandon and started teaching the following year.
During those years, I worked at events during the season in Punta del Este, and later, I dedicated myself entirely to teaching.
Even though I no longer worked in restaurants, I continued my training over the years (in Belgium, Spain, Argentina, and Uruguay) and worked in events.
Being a teacher at Crandon also allowed me to participate in various projects, such as appearances on MasterChef, a weekly program on Channel 5, book editing and production (Cooking Manual, Breads, and Temptations), as well as consulting for companies and culinary teams.
What experiences or lessons shaped your path to creating MDPAULA?
My 14 years of teaching experience. Every generation I had was a lesson, full of stories and shared moments.
I discovered how happy teaching makes me and how much I enjoy sharing knowledge in the classroom. I try to pass on my passion for cooking, and I also learn a lot from my students. I think all of this shaped my path.
About MDPAULA
WWhat is MDPAULA, and what is its purpose?
It is a company dedicated to providing gastronomic experiences. Our goal is to create experiences that connect people through cooking.
What makes MDPAULA different from other gastronomic experiences in Uruguay?
I think we combine certain elements that set us apart. It is a sum of actions that shape the experience.
For example, the way we design our workshops and recipe books—they are original but accessible to everyone, requiring no prior experience. This all takes place in a homely environment. We welcome guests into our space, which we consider our home, with music, tableware full of history, fine wines and beers, and all our energy focused on ensuring everyone enjoys themselves while learning and cooking.
How has the project evolved since its inception?
We started as two friends wanting to organize events. When we had the idea of doing workshops and carried them out, we saw that people laughed a lot and a great atmosphere was created in each session. Then, we realized that these were not just cooking classes—we were creating a space where people shared much more.
That’s why we decided to focus on experiences, choosing music, tableware, and drinks carefully for each workshop’s theme, creating unique encounters every time.
What types of experiences do you currently offer?
Cooking workshops for all audiences
Corporate cooking workshops
Personalized events
Private chef services
Present and Future of MDPAULA
What challenges have you faced, and how did you overcome them?
The biggest challenge, I think, was deciding to have our own place, our "home" to welcome guests. Finding the right space to represent who we are and what MDPAULA is about.
How did we overcome it? First, we found the perfect place—it was waiting for us, haha. Then, we set it up with our guests' comfort in mind and decorated it with our identity. Now, we are in the phase of seeing it come to life, and it's wonderful.
What kind of people participate in the workshops, and what are they looking for in the experience?
All ages (but adults only). Some come alone, others in groups of friends, siblings, parents and children, uncles and nephews, couples, newlyweds, and even people married for 30 years—everyone!
I think they come to learn about cooking in a very relaxed environment, sharing the space and then the table with people they don’t know.
What’s next for MDPAULA’s growth?
One of our goals this year is to reach more people in rural areas, both by having more visitors from these regions and by bringing our experiences to them.
Another objective is to work with tourists, giving them the opportunity to truly get to know Uruguayan cuisine—its identity and history—through hands-on cooking workshops using local ingredients in a fun environment.
What can you tell us about the upcoming cooking club and travel experiences?
The club is an exciting project. Our goal is to create a community of people who share their passion for cooking in different ways. The idea is to encourage people to cook, whether in the workshops or at home, always enjoying the process.
As for the travel experiences, the idea is to travel through food, visiting both nearby and faraway destinations. We plan trips from a gastronomic perspective: visiting top-rated restaurants, markets, and street food stalls.
We want this to be a complete experience—starting even before the trip with meetups where we cook dishes inspired by the destination we are about to visit!
What impact do you hope to make in gastronomy and in how people connect with cooking?We want people to reconnect with cooking—not necessarily for daily meals, but as a way to share with friends or simply enjoy in our workshops. We want them to connect with flavors, aromas, and the ritual of cooking as something enjoyable.
We also aim to promote the consumption of local products and support small producers who offer high-quality goods. Our goal is to create a sustainable network where everyone benefits.
How do you imagine MDPAULA in five years?
Oh wow, I think I can allow myself to dream, just as I have until now. I imagine continuing with our current experiences, adding more people and stories, and collaborating with local producers.
I also picture MDPAULA having another location in a different city, continuing to grow and building a large community of food lovers.
What message would you give to those who haven’t yet experienced MDPAULA?
Come to our workshops! It’s the best way to understand what it means to live a true gastronomic experience.
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