Gastronomad #9 May-June 2012

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BØN·APPETIT Is it in her DNA? Elena, when one has the ARZAK surname – is it possible to focus on anything other than cuisine? Yes, of course! My older sister is a great expert in contemporary art and she is the director for education and interpretation at the Guggenheim Museum Bilbao. Personally, I never had any pressure to take over the family business. On the contrary. What do you mean? When we were little my sister and I helped in the kitchen of the family restaurant during holidays two or three hours every day: chopping vegetables, cleaning txangurros (crabs) ... We enjoyed it very much. After completing studies at the German school I told my parents that I want to go to culinary school. Did your parents encourage you in your decision? They wanted me to weigh the negative and positive sides of this profession. I remember being told: - “being a Chef is hard work, very tough and demanding. Do not think it is like the fun you’ve spent in the kitchen during the holidays”. And who won? Well, nobody won. I have always enjoyed the full support of my parents. We just made a pact. I enroll in the school of hospitality and, if after a year I realized that was not my vocation, I would take another road. I studied at the Hospitality School of Lucerne (Switzerland) which was a great experience. Then I worked and learned the craft at many restaurants in France, UK and Italy. 16 Gas�tron�ø�mad En su ADN Elena, cuando uno se apellida ARZAK, puede dedicarse a otra cosa que la cocina? ¡Si, por supuesto! Mi hermana mayor es una gran experta en arte contemporáneo y es Subdirectora de Educación e interpretación en el museo Guggenheim Bilbao. Personalmente, nunca tuve ningún tipo de presión para tomar las riendas del negocio familiar. Al contrario. ¿Al contrario? En cierto modo sí. Cuando éramos pequeñas mi hermana y yo veníamos durante las vacaciones a la cocina del restaurante dos o tres horas cada día para ayudar: picar verdura, limpiar txangurros... nos lo pasábamos francamente bien. Al acabar los estudios en el colegio alemán hice partícipes a mis padres de mis deseos de integrar una escuela de hostelería. Ante este anuncio, ¿su familia la desanimó? Digamos que intentaron hacerme sopesar lo negativo y lo positivo de esta profesión. Recuerdo que me dijeron: –“ ser Chef es un trabajo duro, muy duro y exigente. No te fíes sólo de lo bien que te lo has pasado en la cocina durante las vacaciones”. ¿Y quién ganó? Bueno, no ganó nadie, siempre he contado con todo el apoyo de mis padres, simplemente hicimos un pacto. Me inscribían en la escuela de hostelería y si al cabo de un año me daba cuenta que no era mi vocación, me dirigiría hacia otros caminos. Estuve en la Escuela Hostelera de Luzerna (Suiza), de la cual guardo un gran recuerdo. Luego aprendí en muchos restaurantes en Francia, Reino Unido e Italia.
Interview | Interview | Entrevista Gas�tron�ø�mad 17
Page 1 and 2: Gas·tron·ø·mad Copenhagen | Par
Page 3 and 4: CØNTENTS EDITOR martin weiss ASSIS
Page 5 and 6: A taste of history | Le saveur de l
Page 15: Interview | Entretien | Entrevista
Page 19 and 20: Interview | Interview | Entrevista
Page 31 and 32: The grapes are hand-picked when per
Page 33 and 34: Cocktails Gas�tron�ø�mad 33
Page 39 and 40: Seasonal | De saison | De temporada
Page 43 and 44: Almonds, yoghurt, raspberries and m
Page 47 and 48: Shorbreads, wild berries, yoghurt B
Page 49 and 50: SØLID Seasonal | De saison | De te
Page 59 and 60: Gastro-travels | Gastro-voyages | G
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Gastro-travels | Gastro-voyages | G
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Restaurant | Restaurante Gas�tron
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Gas�tron�ø�mad 77
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Alcohol abuse is dangerous for heal
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Books | Livres | Libros Gas�tron
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Alcohol abuse is dangerous for heal
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Exhibits | Expositions | Exposicion
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The Programme: • Special “Jules
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Exhibitions | Expositions | Exposic
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Gastronomad #9 May-June 2012

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