M · JUAN MARI ARZAK
was hard for her, but in time she was convinced about my passion.
What came first, family recognition or public recognition?
You know what? At home, the idea of recognition doesn´t appeal to us very much. We are working, we see eachother every day, it´s a daily thing. For example, my daughter has been named “the best chef in the world.”But sometimes I forget this, even when she is next to me. (He laughs).
“It´s important never to lose the ability to impress”
But to be recognized as the “best chef ” is a challenge when there is Juan Mari Arzak working in the same kitchen. It´s all success isn´t it?
Of course. It´s something I am very proud of.
Although at home, we believe that what you need to do is carry out and complete your job to the best of your ability every single day. The clients that walk out the door should leave content. That is the goal.
Was it as complicated for Elena as it was for you when she told her mother she wanted to dedicate herself to the culinary world too?
You have to realize that our house was here in front of the restaurant. Therefore, we practically lived in the restaurant. Elena helped out a lot.
In a family business everyone helps out, and she wasn´t any exception.
What percentage of tradition and what percentage of innovation do we find here in Arzak?
Everything is mixed! Our objective is to conserve the spirit of the traditional basque cuisine. But this was all accomplished through a blend of research, development and innovative design.
And how do you reach that perfect balance?
First of all, you have to work with the product from Square 1.... a good, first quality meat or fish.
Next, we use ingredients from diverse provinces to reinvent the dish: salts, peppers, herbs, seeds, etc., although we have to like them, and above all else, they should blend well with the flavors of our basque cuisine.
Is there a globalization that emerges in the culinary world thanks to the mix of ingredients?
I am against globalization when it comes to