The Roca brothers, Ferran Adrià, Alain Ducasse, Anne-Sophie Pic, Ángel León, Gordon Ramsay, Elena Arzak, Martín Berasategui, Carme Ruscalleda, Pedro Subijana ... we could occupy entire pages and pages mentioning chefs who have dedicated their lives to cooking , to reinvent itself year after year and to make us enjoy its creations. Perhaps, one of the most beautiful things about gastronomy is that, like music or painting, it is a language with which the cooks express themselves and excite the diners. And it may be even more beautiful how that passion for the stove is not extinguished. One of the clearest evidence right now is the emergence of young chefs like the increasingly well-known flynn mcgarry. The 22-year-old Californian has spent more than half his life in the kitchen. He has worked in some of the best restaurants in the world, with only 19 years old he opened his own establishment and in the last edition of Madrid Fusión he was one of the speakers. "Infant prodigy«, Some call him.
From an in-room kitchen to a restaurant in New York
Curiosity about the kitchen aroused in Flynn the 10 years. Soon that interest turned into a limitless passion. He could have joined an academy to begin learning the basics of cooking; after all, he was just a boy. However, his parents opted for an alternative: self-taught learning. You know that story about Apple starting in a garage - or so they say? Well, the culinary career of flynn mcgarry it started in a kitchen -Equipped with items whose total price amounted to approximately $ 6.000- In his bedroom. Yes, as you read it: in his room, instead of finding toys that a child his age would play with, there were vacuum sealing machines and induction hobs.
Thus, he began to cook for family and friends; learned by watching videos and reading, especially by reading - it is said that his first acquisition was The French Laundry Cookbookby Thomas Keller-. Even decided to study from home because that way he had more time to practice in the kitchen. Restless and eager to grow in this world, he tried various business formats: he started at 13 with the concept of pop-up: I call Eureka Club to this business in which the idea was to serve a tasting menu -made by himself and valued at about $ 160- to a limited number of diners.
When the city of Los Angeles got too small for him, moved to new york. There he continued with the idea of Eureka, but more permanently. Of course, without leaving a single second to learn: at that time he also dedicated his time to collaborating and doing internships in internationally known restaurants -for example, in the Eleven Madison Park, considered the best restaurant in the world in 2017-.
One step further
It is true that the idea of pop-up They helped him to grow gastronomically and, above all, to gain a foothold in the world. However, as good potential haute cuisine chef What it was, those challenges were already a bit small. He longed to grow, to shine. That is why, at the age of 19, Opened GEM, his own restaurant on the Lower East Side -Manhattan, New York-. “During the day, the restaurant functions as the neighborhood saloon. We are open for coffee, light lunch and wine ”, they explain from the restaurant itself. For dinner, “our a la carte menu focuses on local seafood and vegetables, with the occasional meat dish ”.
His exponential growth in such a short time led him to earn the nickname "the Justin Bieber of the kitchen" - a singer who also achieved a lot of fame and prestige very quickly when he was very young.
Flynn McGarry, a "rebel with a cause"
It is well known that the world of hostelry It has been one of the worst hit during the coronavirus pandemic. However, like so many other chefs, flynn mcgarry He has been able to resist and his New York restaurant continues to offer a unique dining experience. It can be said that one of the factors that makes its menus so special is that it always seeks to give it a different nuance and, to the order of the day, sustainable financing model. In fact, this is how he wanted to reflect it in his presentation entitled "Rebel with a cause" en Madrid Fusion, in which he showed that vegetables are the most versatile and interesting ingredients.
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Flynn It is the clear example of passion, dedication and effort. You may not have the experience of the chefs mentioned at the beginning, but your career thus far portends a revolutionary and successful future.
