Delicooks

What did your parents say when you told them you wanted to be a chef?
Well ... the truth is that they weren’t exactly thrilled with the idea. You see, I wanted to be a cook ever since I was a child. But the profession wasn’t as well regarded back in those days. So my parents did try to talk me out of it!  After trying other studies, they saw that it was my true vocation and enrolled me in a cooking school. I think they’re proud of me now.

Did anyone inspire you to get into cooking?
Undoubtedly my grandmother. My parents worked hard and I spent the day with her ... cooking!

You've worked at several restaurants. Has any of them deeply influenced you?
I think the one that most influenced me was the now-closed Talaia Mar in Barcelona. It was advised by Ferran Adrià, and for the 3 years I was there, I worked with great professionals. That’s where I learned about food as I see it now.

Thanks to your experience at the restaurant  Atzaró in Ibiza, you must have discovered many of the culinary secrets of the island. Can you tell us some?
Grilled langoustines, a crustacean from the area and under fishing restrictions, has a delicate flavor. It's great to enjoy them right by the sea.

What is never missing from your fridge?
A variety of cheeses and a good red wine.

You recently worked in the Michel Bras restaurant. What was it like being in the temple of French cuisine?
It was amazing! Michel Bras has a unique sensitivity, and we came up with a menu with all the classics, including chocolate coulant, the most imitated dessert in history. It was a wonderful experience.

You buy cookbooks. What was the last?
Chocolate by Ramon Morato.

Do you have a favorite recipe website or blog?
One is www.chubbyhubby.net/blog/ and another is www.cookingconcepts.com.

Tell us a mini recipe and / or a trick that never fails.
Use some dried ceps or wild mushrooms to flavor sauces and stews.

What has been your most rewarding job?
When my friends have come to the restaurant.

What is your dream?
To have my own restaurant where people feel a real connection with what I do.

If you had to choose someone to cook for, whom would you choose?
Miles Davis.