The Amazon fits into a Paraguayan. Guide to places, foods and drinks to enjoy like a pig is the title of the book he just released David de Jorge, the Guipuzcoan chef best known by the nickname Robin Food, and reason why it is on promotion. And in one of the interviews to talk about his book has ended up charging against one of the most followed cooking shows on television.
The profession of cook has nothing to do with what they teach in MasterChefnor with what they tell you in the Sunday supplements, nor with what Ferran Adri tells you. There is an unrealistic vision of what our work really is and then that’s how it goes. This job involves cooks who provide food every day in their taverns, but that doesn’t matter, the fireworks matter. I went to cooking school on foot and today those schools are full of convertibles of young people who want to get to the top very quickly, he tells Metropolis.
And he also criticizes those with whom he shares a job: I am convinced that there are people more lucid than me who say more interesting things than what I tell. For some time now, we chefs have been working hard all day and that’s the way the world is. In the end, we have the mission of making life pleasant and happy for people, but we are surrounded by many idiots who have to explain the dish, the wine… Let me drink and don’t give me a hard time.
Of these, some chefs still like less than a little: Some who believe they have invented bechamel… We have to be more professional and more humble. I have nothing against anyone, the thing is that I have no filter. I love everything that is good and adds up. I don’t like the glitter, the showiness, the inflated ego, the posturing, but I understand that there has to be everything in the world, but common sense should predominate.
And points to cooking schools: Right now in Spain there are many very pompous and bombastic centers that, instead of teaching how to sauté, how to make lentils, or how to practice the trade as those of us who came before have done, are teaching how to make fireworks. without knowing how to handle gunpowder.
The kids who have enthusiasm and desire to do things want to transcend and reach the top right away, without chopping an onion, without knowing how to make a good tomato sauce, or even the business accounts, the basics for a restaurant to work. And they don’t realize how worthy it is to do your job in the league of stars as in more modest leagues. It is not necessary for everyone to be Martín Berasategui. It seems that, if we are not flash cooks, we are failures, and I think that is the cancer of what I am telling you. The teaching model forces the machinery and we have to go slower.
We should be more villagers
The chef also points out that everyone asks for recipes, but he doesn’t see anyone buying at the market. Let them take time, let them land. Let them leave the cell phone and the first world nonsense. We are all crazy lost At 11 at night in the gym, doing incredible things and yet you don’t talk to your mother or your sisteryou don’t even spend any time making a potato omelet and eating it as a family. We should be more parochial, which is a word that is always used in a derogatory way, but I am increasingly more so.dice.
After all, You will leave as you came, dissected in a pine box. It’s just that people think they’re going to go with the convertible, with the ego, with the cashmere jacket that they haven’t paid for yet because they don’t have a damn penny. You have to land, drink a wine and turn off the phone, he adds.
