The prestigious chefs constantly live in a job maximum requirement, the one that carries other consequences. Behind a well presented dish, delicious to the palate and even achieved with various culinary techniques there much more than a cooked. However, what goes unnoticed by the majority of diners or the general public is what the program has wanted to teach from within 'Out of cover' of four. The journalist Alexandra Andrade he 'sneaked' into several restaurants, discovering haute cuisine and everything that surrounds it, good or bad. Here we summarize the most curious ins and outs that he revealed this past July 10.
From Michelin stars to pressure between stoves
One of the goals that great restaurants can set, where luxury and culinary quality pay well, is to achieve one of the stars granting the Michelin guide. But behind all the effort and work that reaching that goal means there are people who also suffer daily. Between stoves, the pressure is too high, especially for cooks who are paid in the restaurant and who are in charge of preparing most of the dishes. Always, following the chef's recipes owner.
Psychologists, therapists and even 'coaches' They are necessary, many times, to manage and know how to properly handle the effects of the highest demand. Because discovering haute cuisine, for example, the television program entered the premises that the Chef Juanlu Fernandez. In your restaurant Lú, Cocina and Alma (the first in Jerez to have a Michelin Star) it was possible to see how two chefs recounted the difficult but exciting experience of working there.
As for fighting to achieve or maintain the already achieved star symbol of success in the gastronomic world, it is not easy either, since until 20 great chefs have decided to give it up. One of them has been Julius Biosca, who recognized the journalist who made that decision because "she was not enjoying" her work after that award. Behind him is 'positive competition', he believes Gwendal Poullennec, director of the Michelin guide.
Discovering haute cuisine with Quique Dacosta
The report of Andrade He also went to the place run by one of the leaders of Spanish avant-garde gastronomy, Quique Dacosta. Discovering haute cuisine With him, the viewer was shown how he manages and carries out his work as boss in his restaurant in three Michelin Stars. Because it is not an easy task keep that success reached day after day, dish after dish and visit after visit. Above, without knowing if the diner who is serving a menu is, really, jury of the guide.
As "each teacher has his booklet", some chefs use curious methods to get the most out of your workers, in another attempt at excellent culinary efficiency. Thus, this was a visit due to a diversity of aspects that allowed us to go discovering haute cuisine. Where there was also an interview with Cristina Jolonch, journalist La Vanguardia and gastronomic criticism. While tasting some exquisite dishes in the new premises of the Torres brothersexplained how the 50 ranking works Best restaurants in the world.
For those who could not see the program 'Out of Coverage: Haute cuisine'We recommend it to reveal some interesting questions of this culinary world.
