As in each edition, Reale Seguros Madrid Fusion will present one of its star competitions:« Cook reveleacion del ano».On Wednesday, January 30, a new figure will be erected among the young promises of Spanish haute cuisine.The merits of the chefs will be evaluated by a large jury of specialists and critics who will lean towards an award-winning chef.The winner will be part of the long list of winners-and today successful professionals-who have achieved the precious title since 2003 to date.
Joaquin Serrano
Young and determined, Joaquin Serrano stomps in the Madrid restoration With 27 years of age, the chef has made a place among the nominees of cook rev elacion.From French influence, its cuisine privileges the product of the day, to such an extent that the letter of Efimero is written puno and letter day by day according to the ingredients in the market.« Having very long letters means having stopped product, product that quality is degrading and quality is low.It's beneficial for everyone, we don't throw anything away and everything is always fresh.It's not just us, it's a trend, ”says Serrano.
In conversation with ABC, the cook that commands the new bet of the RanTanPlan group with views towards the Plaza de Colon expresses that, despite the technical parameters, the kitchen is pure feeling.« I enjoy every day of what I do, it is my way of living the profession.Who does not feel it like that, I think it is a problem, because it is a very hard work» ;, affirms.
About the contest, the professional trained in the Higher School of Gastronomy and Hospitality of Toledo understands that it is a good opportunity to show up in socie Give and make yourself known.”The nomination has reached a month of opening the premises.It can be a turning point and we will make all the noise we can.I have ten years of career and I think it comes at a good time.We will take full advantage of it» ;, he says.
Serrano believes in horizontal leadership within the kitchen.&Laquo; I don't like secrets.In Efimero it's all transparent and everything is taught to everyone» ;, he assures.And he emphasizes that everyone is different, that the same is not valid for everyone and that the important thing to achieve success is to learn how to get the best out of each one.can contribute ideas to improve something» ;, says.And anade:« It is true that in the end I make the decisions but any member of the team can contribute ideas to improve something» ;.
The chef, who ensures that Your ideal would be a restaurant with six or seven tables where you can interact in the best way with the guests, he says that despite the competition the mention has served to meet more people with love for cooking.
Maria Gomez
Maria Gomez's bet has a lot of ambition for complexity of pairing selected delicacies brought from any corner of the world-case of the 300 wine references of about thirty appellations of origin-or your« carro» infinite loaded with half a hundred cheeses (French or pure sheep) with vegetables from the Campo de Cartagena and other seasonal materials from its closest surroundings to which it also gives priority.
Because if something stands out in his Magoga cuisine is that it has no borders but a cosmopolitan spirit that probably printed the times he lived learning the techniques of the greats, such as Arzak, Adria or Arbelaitz.
Born in the town of Fuente Alamo, He already grew up with the dream of becoming the chef of his own restaurant.To achieve it, he worked hard at the AIALA school in Arguinano and in the one considered by many« most prestigious gastronomic university in the world» ;: Basque Culinary Center in San Sebastian.Anos later, after tanning with the experience in some of the best stoves in Spain, Magoga begins with Adrian de Marcos, his room director and alter ego in this adventure.They do not seem willing to get bored or to bore their customers.At the outset, they are supplied with gender in markets throughout the country and even in Europe.And faithful to that kind of local-international symbiosis, they offer two types of menus: the traditional one with a selection of classics such as the Russian salad and piglet ear« reinvented and integrated in the avant-garde cuisine» and also the so-called« Menu Alma» for a« full Magoga experience» with 14 dishes that start with modern snacks, including Nikkei prawns, fusion cuisine, rice dishes (such as the black truffle melanosporum and grilled tuetano), fish, meats (Mont Royal pigeon in two dishes with its juice, corn and pate of his giblets) and desserts, among which the Pavlova de Maria Gomez stands out.
Clara Puig and Borja Susilla
The pleasant surprise for the palate seems assured when one sits at the table to Taste the creative proposals of the tandem formed by Clara Puig and Borja Susilla.For several reasons.First, because they like to take advantage of the seasonal raw material, the best ingredients of each moment of the year.Also, because based on simplicity in their dishes, they always incorporate their own creative touch so that nothing looks like a« deja vu» ;.
Y if there is a feature that defines the kitchen of these two young masters, already on the edge of thirty years, it is the flavor they get with their recipes.To the point that they take care in details like no one so that no element loses that flavor of origin, especially when they work on the edge of the Mediterranean, on the Alicante coast of Javea.For example, Borja Susilla is highly praised to use the so-called method« ike jime» ;, a peculiar system of fish slaughter from Bahia devised by the Japanese, which notably favors conservation by also generating iosinic acid and confers optimal texture and conditions for cooking it.
In its full menu and rich in meat and fish options, but not too extensive, it They continually incorporate different proposals of the day.Yes, they can be tasted from the« Hedgehog cornet, tuetano emulsion and pinons» al« Taco of shisho leaf with bacon, smoked eel and misonesa» ;, or the« Pork trotters stewed with octopus and chickpeas&.of gastronomy like Quique Dacosta and Marcos Moran (Casa Gerardo), although Clara and Borja have long demonstrated their own personality.
Rafael Muria
Rafael Muria is from Delta del Ebro, from El Perello (Tarragona).His family has been making honey for six generations, "for 200 years".His relationship with this product has earned him the nickname "honey chef".Muria graduated from the Barcelona Hofmann hospitality school in 2012.It is less than 25 years old and has already gone through the kitchen of Fran Lopez (Villa Retiro and Xerta), Michel Bras and Joel Robuchon, in Pari In addition, I work for a season at the Italian restaurant Villa Maiella, with a Michelin star and« specialized in working with pigs from the zero kilometer: they are raised, killed, made with meats, sausages and more».
After serving almost four years in Paris, he was proposed to return to the terruno, to the Priorat, to direct, and associate, the Quatre Molins restaurant, the gastronomic space of the Ronadelles Winery, in Cornudella de Montsant.« Ser partner or not being it makes no difference to me» ;, explains.« In all the restaurants I've been to, I have given everything as if it were mine» ;, he adds.« He was very good in Paris and decided to come because if the life is too easy, you have to complicate it a little» ;, jokes.
Maybe it comes from training or family, but Muria still does not boast about the recognition he has received in these weeks (takes less than a anus since I started in Cornudella).« My kitchen is In the process of saying what my kitchen is », he explains humbly.« It's a kitchen young man, who may have errors in the way of making the menus, but he has no errors in the way of working the products, because the kitchen bases I have very clear» ;, he adds.« I can be wrong to put a meat first or a fish, but the meat and fish will be perfect» ;, he explains.
His honey treatment has not ceased to surprise my own and strangers.« My kitchen is based on the family product, on a Ten-course menu, six or five carry honey, perhaps not as the protagonist, but in different textures or forms: fresh pollen, cured or fresh honey, liquid, organic, with black garlic or ginger» ;, points.« My father is Very surprised at what I am doing with their lifelong products; He is very proud, it is a product that we have always worked on» ;, confess.
Rebeca Barainca and Jorge Asenjo
Guipuzcoa is land of galleries, as Rebeca Barainca and Jorge Asenjo know as they pass through the kitchens of the Zelai hotel in Zumaya.It was there where they met and where they laid the foundations of a project in common from which they begin to collect fruits.The success of the Galerna de San Sebastian, which in just two years has managed to configure a fresh and characteristic style , corroborates the good work of this couple of chefs, nominated for the 2019 Revelation Cook Award.
Nobody has given anything to the chefs of the Jan Edan Galerna, Madrid and Manchega, who started« from below» To fulfill his dream of opening a place in the« capital of gastronomy».His dishes, synthesis of tradition and modernity, have managed to delight the palates of the capital of Gipuzkoa.« From the beginning we have tried to pull much of our roots-Jorge explains-We take the product here, which is of great quality, and we complete it with techniques from Madrid and Castilla to make a great dish» ;.
Nothing escapes the offer of the Galerna, whose managers They have specialized in both stews and steaks and smoked foods.
Fernando Alcala
Forged in his own restaurant, Fernando works hand in hand with his uncle, Antonio Alcala.The place, located in the helmet Old of Marbella, it offers the most multicultural Andalucia and a full-fledged author's kitchen, without following any current and with fresh seasonal products.The marbelli shares a cradle with Dani Garcia, who along with Mauricio Giovanni, make up a duo of great chefs who have supported the creation of Kava.Now, Fernando seeks to make a place among the illustrious chefs.I abandon the advocacy to enter the kitchens.He went to Zurich to work in a law firm, but with 24 years he said goodbye to the courts and surrounded himself with a stove.He returned to his native Marbella to run a restaurant that had been empty in the basement of his grandmother's house and I finish as a chef.The chef is proud to carry the Andalusian flag with honor for being the land of great chefs.
Jorge Moreno
It seems that Jorge Moreno's team wants to involve diners who visit his restaurant of the pleasure that this chef feels with his imaginative and experimental gastronomy.or, the presentation of each recipe in the room becomes an authentic staging, much more than reciting the cantinela of the ingredients used.Eating in this establishment has been conceived as a kind of tasting of a carousel of delights, with 14 different dishes on their menu« largo» ;, and a ritual that begins with the« snack time» which starts, among other proposals, with a« crunchy pizzeta of salted»,-Alicante specialty-continues with multiple flavors (rice, rabbit and snails or marinated Lombard) and is topped with fancy desserts such as fruit-chocolate ceviche and the exoticism of their cocktails.Jorge Moreno himself defines himself as a lover of the« very rogue and traveling cuisine» ;.
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