{"id":1242,"date":"2016-12-28T01:36:13","date_gmt":"2016-12-28T01:36:13","guid":{"rendered":""},"modified":"-0001-11-30T00:00:00","modified_gmt":"-0001-11-30T00:00:00","slug":"the-essense-of-life","status":"publish","type":"post","link":"http:\/\/thechefsarena.com\/?p=1242","title":{"rendered":"The Essense of life"},"content":{"rendered":"
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Q How long have you been cooking professionally?<\/span><\/p>\n

A. I have been cooking for 20 years. I started working in a kitchen with 15. So I´m young but I´ve already been working as a cook for a quite long time.<\/span><\/p>\n<\/div>\n

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Q. Where did you train to cook?<\/span><\/p>\n

A.   I studied at the Culinary School of Leioa in Biscay, which it accompanied with different periods in restaurants where I studied and absorbed the traditional Basque cuisine. Because of what I learned, I set out for the most prestigious restaurants and little by little I consolidated my own personality and style.      <\/span><\/p>\n<\/div>\n

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Q.  How would you describe your style of cooking?<\/span><\/p>\n

A. I make “identity cuisine”, linked to territory and based on the roots, being evolutive and universal. To define my cuisine, I should add more things, because my cuisine is the accumulation of my life and learning; would have to explain where I was born, what is my environment, what are the customs of my family, how I’ve grown, my travels, my closest circle, even my phobias and my obsessions. Because what I am, it’s my cuisine. In short, my cuisine is my trademark.<\/span><\/p>\n

My cuisine, is based on the produce of the traditional Basque recipe book.  It´s based on basque products, but doesn´t exclude other products. I add a pinch of modernity to the local cuisine through universal touches.  I try that the balance point is perfect between vanguard and roots of tradition. I try to provoke intense emotions, visual flavors, transgressor flavors, but always from a Basque point of view.  My signature creations, inspired by an environment in continual evolution, engrave the tasteful pleasure into the identity pleasure.<\/span><\/p>\n<\/div>\n

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Q.  Is there a secret for a successful restaurant?<\/span><\/p>\n<\/div>\n

A. to work very very hard and with enthusiasm, and over all that clients return<\/span><\/p>\n

Q.  Do you have a “signature dish” or favourite dish you enjoy cooking?<\/span><\/p>\n

A.  I enjoy cooking all dishes, it would not be fair to have to choose one because I enjoy cooking all<\/span><\/p>\n

Q.  Do you have a favourite ingredient?<\/span><\/p>\n

A. Each season has its own products or ingredients, that I´m waiting for to cook them, but certainly most important value and which remains during all seasons, is the human value <\/span><\/p>\n

Q.  Which restaurant do you most enjoy eating at on your night off? <\/span><\/p>\n

A. I  could say that there are different offers and all satisfy me. Homemade food, go for pintxos, traditional restaurants, asadores, vanguard restaurants… I like them all. Coincidentally, our territory has ample supply<\/span><\/p>\n

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Q.  What is your most interesting or fun experience from your time in restaurants?<\/span><\/p>\n

A. A very interesting experience in a restaurant was in Kikunioi by chef Murata, for example. I loved their way of working an philosophy. Where nature prevails over ideas of chef. <\/span><\/p>\n<\/div>\n

Q.  What would be your “last request” dish? <\/span><\/p>\n

A. In Mexico, an authentic mexican mole.<\/span><\/p>\n

Q.  Is there another chef that you most admire? <\/span><\/p>\n

A. I admire a lot, about all, the personality and human value that people like Pascal Barbot have <\/span><\/p>\n

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Q.  Any advice you would give to someone wanting to become a chef?  <\/span><\/p>\n<\/div>\n

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A. work hard, a lot of enthusiasm, perseverance, love the territory, and understand that the food will speak about the chef, about who is, about his territory …<\/span><\/p>\n<\/div>\n

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Q.  Any final thoughts you’d like to share e.g. new developments at the restaurant?<\/span><\/p>\n

A. Yesterday doesn´t count today. Tomorrow has to be better than today.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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Q How long have you been cooking professionally?<\/span><\/p>\n

A. I h<\/p>\n","protected":false},"author":1,"featured_media":1331,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-wrap"],"_links":{"self":[{"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/posts\/1242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1242"}],"version-history":[{"count":0,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/posts\/1242\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=\/wp\/v2\/media\/1331"}],"wp:attachment":[{"href":"http:\/\/thechefsarena.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1242"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thechefsarena.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}