M · JUAN MARI ARZAK
cuisine. I find it interesting to be aware of where you are in each moment through the dishes you enjoy. Each country, each region has it´s own identity. For example, Spain is a mosaic of cultures, especially gastronomically.
Does a direct relationship exist between the cultural level and the gastronomic level of each region?
Totally. These are two paralells. Let´s consider historically young, or newer, countries such as Australia and the United States. In historically older cultures and tradition, a better cuisine corresponds. Without history, a good gastronomic base does not exist.
Alter so many years of impressing your clients, how do you maintain the level you´ve achieved?
You don´t have to go crazy. Through studies and a career, you will be a great chef. But to reach excellence, you have to be been born to do it. You have to look at the world through the eyes of a chef. I am constantly taking notes, and it´s important never to lose the ability to impress. In Arzak we create somewhere between 40 and 50 new dishes each year. This gives me life and reminds me that not everything has been done nor created. Actually, it´s always the same. The secret? Work, investigation, evolution, leadership, and of course, a good dose of humility