“I don’t know why they are doing.”
Without any doubt, Chef Firan Adria is a milestone Regarding the food tasting revolution, Creativity without limits And a new way to understand the kitchen. Therefore, in Spain and internationally, this narrow Michelin is synonymous with perfection, but also from reflection and feeling.
In addition, the Catalan chef, The owner of Elbulli RestaurantWhich is one of the best in the world, I also took a hole to give the best advice for these enthusiastic people for the kitchen. Thus, in an interview, Adrià explained that despite everything that was done, it is still there The basic mistakes made by many daily In their homes.
Do not weigh the ingredients in salty recipes
During your passage through the program Collapse From TV3, which is the main channel of Calonia, Adrià on the table is placed one of those facts that no one takes into account and this all Kitchen: When making salty dishes, most people do not measure. “When people do pastry, it always weighs the ingredients. When you make salty, no. I don’t know the reason,” the chef complained while talking.
But it is right, because if the recipe is followed to make a cake The scale is our best toolWhy not do that with Paella, barbecue or a Soup is like grandmother?
Thus, Adra defeated the importance Implementing salty recipes with full accuracy To achieve more exciting results. Thus, he defended that the success of the dish is not only a matter of intuition, but work and control.
Cook Micro measures make everything possible perfectly Among them, the ability to monitor what does not work and control it to correct it. So, now creativity is one of the pillars of modern kitchen, Catalon Chef He stated that the base is to measure the ingredients.
Lack of business education in hospitality
behind Kitchen errors Speaking in all homes, Ferran Adra also wanted to indulge in a topic that fully affects the restoration: Lack of work culture. As mentioned in the program, “out of ten restaurants and open bars, it will not last more than five years.”
The problem, as he says, is not only reduced to the kitchen, but The lack of financial and the organization of many hotel owners They also have a lot of responsibility.
In the face of this situation, Adrià trusts that emerging tools like Artificial intelligence and digitization will play a major role. Moreover, so that no one feels anxious, Michelin star He does not see them alternatives to human talent, but as allies in effective management and business sustainability. Because, as he emphasized, “Eating is a physical and mental issue.”
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