Monday, April 11, 2011
Secondhand Poptropica Accounts
: "Almost all my ideas end in failure" Hollywood
A dish does not always have to be good as usually understood, but it should be exciting, but "chirp" and make sense within the sequence of a menu, says Andoni Luis Aduriz, the fifth best chef in the world. ELCORREO.COM
Aduriz, owner of the restaurant Mugaritz in Rentería (Guipúzcoa) , which has 2 Michelin stars and 3 soles Repsol, wanted to stand out from other caterers participating in the XVII National Congress of the signature cuisine of Vitoria and his paper, instead of focusing on its successes, has been based on their "failures." He explained he wants to convey to the public that most of the dishes comes from the mistakes and to cook something interesting must be stressed, work hard and do multiple tests.
has recognized that "almost all" their ideas end in failure and gave as an example one of the plates that make up the menu at his restaurant, whose development has been slow with his team five years, yet they are not yet entirely satisfied with the result. "He is still alive and will continue to grow," he noted. For
a dish go ahead "we must be very convinced" that really has something to "tell and express" and "not always have to be good in the normal sense, but has to be an exciting dish that makes sense within a context menu, "he said.
Aduriz Mugaritz reopens doors next 13. The restaurant suffered a fire on 15 February last year, opened its doors to the public after the repair work on 15 June and again he closed from 19 December. He announced that during this time has invested 480 hours in preparing the only menu that is offered in the restaurant.
This consists of 16 There may be some dishes that "chirp", but for this chef that is "necessary" because in this sequence of dishes needed to generate "different levels of tension."
"A dish has its own life but obviously needs to be located within a much broader context," he argued.
On the last day of the congress, which met in Vitoria since last Sunday to European restorers totaling 23 Michelin stars, also have spoken today Pedro Subijana and Italian Massimo Bottura, chef sixth best in the world.
Subijana before show participants how to develop shrimp with fire residue, said that "giving birth dishes every day "is" impossible and absurd. "Akelarre This restorative owner (San Sebastian), which has three Michelin stars and three suns Repsol, has offered several tips for cooks who want to succeed in the world of haute cuisine The first one that they like and are passionate about.
However, he warned that something "very sacrificed" because you have to be thinking in the kitchen "all hours of day and night."
"You have to keep my eyes open, radar stations all the time and work and work with humility," he said, while stressed that the aim is to enjoy what you do, pass it and that this will lead to "a great pleasure in the palate. "
Subijana also indicated that the economic crisis is affecting the cuisine because there are" more afraid to spend as they see you, "although, in his opinion, this" the mother of invention. "
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