Clara Díez, from Quesería Cultivo, one of the 100 young talents of gastronomy
They are under 30 years old, create, they innovate , they are committed and they put desire, much desire. In his case, to speak of generational change would be naive. They are no one's replacement . They are here, they are the 100 young talents of gastronomy and they have a lot to say. And the Faculty of Gastronomic Sciences and Food Research Center of San Sebastián , the Basque Culinary Center , has taken a step forward by vindicating his work.
On the list, chefs, pastry chefs, sommeliers, room managers, producers, researchers , responsible for the areas of marketing or human resources... And it is that not everything is stoves in gastronomy . The culinary universe is made up of different solar systems: "Gastronomy is a value chain made up of different professional profiles and the borders between them are diluted to promote cooperation and complicity with each other," they tell Traveler.es from the San Sebastian center, already a reference in Europe.
And in this concatenation of talents, these names share their concern for build the new present of national gastronomy based on the commitment to sustainability , with the connection of creativity and territory , with the empathy between teams , the work-life balance or the use of technology to improve processes and customer relations. And as, with the passion for a job well done.
IN THE STOVE
Some of the most relevant restaurants in Spain , of those for which the guides are unconditional, have in their teams the young but already skilled hands of these chefs. Mugaritz , the restaurant of Andoni Luis Aduriz de Errenteria has three of the prominent names on its staff: the chefs Andres Lopez and Ignacio Zuzulich Y Fran Baixas , R&D cook. In the R&D kitchen too, but this time in the group kitchen DSTAgE Concept by chef Diego Guerrero, shines oryol bridge . Further south, in the aponiente of Ángel León (El Puerto de Santa María) works the chef David Chamorro. Luis Callealta , his executive chef, is also on the list.
That ember that looks at the sea in the restaurant Elkano from Getaria has two young talents: the chef Toldo Manterola and Ruth Perez , kitchen second. And also in Guipúzcoa, but this time in the capital, Jordi Bross has stood out in his position as head chef of that second brand with Latin smokes from Aduriz: Topa Sukalderia.
Catalonia is also present thanks to the ingenuity of Alberto Dura , chef de Angle (Barcelona); Joseph Francis Medina , head chef at Hoja Santa (Barcelona); Juan Carlos Garcia , kitchen second Enigma (Barcelona); Martina Puigvert Puigdevall , head chef at Les Cols (Olot) Y Elizabeth Nolla , head chef of The cellar of Can Roca (Girona).
Carlos Joy -head chef dspeakeasy-, Ruben Martin -head of the pastry department Paco Roncero Restaurant - Y Alberto Pacheco -head chef Estimate - set their sights on Madrid.
the chefs Luis Gomez (restaurant Ricard Camarena), Adrian Sanchez (Caroline returns) Diego Alvarez (Mercatbar) and Nanin Perez (Mauro & Sensai) take the list to the Valencian Community Y marbella is present again with the chef of the restaurant skina, Mario Cachinero , a stop awarded its second Michelin star in 2020. Martin Vazquez Rio , second kitchen of the Galician restaurant Culler de Pau (Reboredo) , he is also part of the young people who have shown his claw in recent years.
AND ALSO, ENTREPRENEURS
Some have taken a step forward and launched their own restaurants. According to Jose Maria Aizega , director of the Basque Culinary Center, one of the most remarkable things about his work is that innovate from tradition and the link with the territory , "looking a lot at its roots and traditions, while until a few years ago, innovation was more linked to new techniques and experiences."
It is the case of Fernando Alcala de Kava (Marbella), Maria Aniz de Amonalola (Izara), Iñaki Azkue from Vaskito (Saint Sebastian), Gonzalo Baquedano of Ajonegro (Logrono), Rebeca Barainca de Galerna (Saint Sebastian), Borja Susilla of Tula (Xàbia), Victor Cuevas -Finalist Revelation Chef in Madrid Fusión 2020-, so far in Amadia (Las Rozas) and with a new project in mind, Carlos Hernandez del Rio from the restaurant ConSent (Salamanca) Inaki Murua of Ikaro (Logroño), Samuel Navaira of Mu-na (Ponferrada) , Sergi Palacin of The Alchemix (Barcelona), Juan Manuel Salgado de Dromo (Badajoz) , Alexander Serrano of Alexander (Miranda of Ebro) , Vicky Seville from Arrels (Saguntum) and Javier Rivero from Mistress Tavern (Tolosa) . They represent the talent in the kitchen and the audacity to launch into what is still a business that should be profitable.
START UPS
Restaurants are a important focus of entrepreneurial activity but there have been those who have known how to use new technologies to "cover new needs and sectoral concerns". Under this premise, the Basque Culinary Center has also selected some young people who have been able to provide solutions to these new user demands.
In many of these cases, their concern for sustainability has been key. In the Too Good To Go app from which Oriol Reul is a manager in Spain, the user can find the hotel establishments that at the end of the day they want reduce your waste and that for this, they offer the food that they are not going to sell and therefore, to throw away, at reduced prices.
Also, becrit , from which Sergio Platja is co-founder, is a company dedicated to the production of protein shakes whose origin is insects; José Senande is the CEO of oSIGris , a tool of cooperative agricultural crop management , Y Pablo Rodrigo is from Traceable , company that determines the origin of food products through the Blockchain.
They have also been featured Pepe Nunez , co-founder and GoPure CEO -nutritional guidance mobile application to eat healthily, Free Irizar , co-founder of joinup -start up for connect skilled workers with hospitality businesses - Y Victor Garcia , what with GoFoodie wanted to launch an application that would help the user to find the best dishes , not the restaurants- from your geographical area.
I PRODUCE
On the plate there is not only creativity and culinary techniques. no producers restaurants could do little and some young people have taken the path of a responsible, sustainable production committed to the territory . In this sense, the faculty based in San Sebastian has highlighted Pablo Ruiz from the family organic cheese factory Los Tiemblos , a Ignatius Santos of the La Faya organic cheese factory , a Julen Arburua of the Kortariko Borda cheese factory , a Andrea Urzaiz from Oil Artajo , a Francisco Romero, beekeeper from El Zagandillo , a Ignatius Garrido , producer at Protected Geographical Indication Faba and Verdina Asturiana Already Xavier de Acha , producer of asparagus.
In the sector of cattle raising stand out Avelino Souto de Midon Y Almudena Menendez, Asturian cattle breeder and producer and the youngest on the list -she is only 19 years old-. Igone Salvias and Iñaki Intxausti have been included for their work in the production of organic products . The first under the brand Soronea Baserria and the second with his own exploitation of vegetables and cattle in the Gipuzkoan Goierri.
In the wine industry , the Basque Culinary Center has distinguished Mikel Las to -producer of Isastegi cider-, Michael Zaccagnini -oenologist and viticulturist in the Sei Solo Winery-, Manuel Mendez -oenologist and viticulturist of Albariño Do Ferreiro-, Roc Gramon a -oenologist and viticulturist of the gramona winery-, Ismael Echapresto -viticulturist of Sale Moncalvillo - Y Lucia Fuentes -co-founder, oenologist and sommelier of 40josWine-.
BEYOND THE KITCHEN
Room managers, sommeliers, human resources, marketing and communication managers, researchers, consultants . All areas are represented on the list drawn up by the Basque Culinary Center and keep these young people who have achieved excellence before the age of 30 on their teams. In the dining room, for example, the headquarters of Eduardo Alemán in the Cenador de Amós (Villaverde de Pontones), Jose Borrella in Martin Berasategui (Lasarte-Oria), Ana Bottle in El Poblet (Valencia), Marta Campillo in DiverXo (Madrid), Francesca Cane in Mugaritz (Errenteria), Teresa González in the Sutan Grill (Hondarribia), Álvaro Medina de Culler de Pau (O Grove), Victor Iglesias in the Nacho Manzano Group (Arriondas), Ana Martinez in Topa Sukalderia (Saint Sebastian).
THERE IS MORE:
Francesco Benedict , head pastry chef Quique Dacosta Restaurant (Denia)
Ane Berasategui , responsible for communication Martin Berasategui Restaurant (Lasarte-Oria)
Belen Castrillo , account executive of the gastronomic agency brandelicious (Madrid)
Clara Ten , creator of Formation / Cheese Farming (Madrid)
claudia ferreres , Guest Relation Manager of Davies and Brook (London)
David Gil , pastry director of ElBarri (Barcelona)
Armintz Gorrotxategui , international sales and R&D of pastry Rafa Gorrotxategi (Toulouse)
ruth gou , teacher of Master's Degree in Pastry and Sweet Cuisine from the Basque Culinary Center (Saint Sebastian)
Miguel Guarro , head pastry chef Hoffman School (Barcelona)
Aitor Maiztegui , dining room coordinator and restaurant sommelier Azurmendi (Larrabetzu)
Ishmael Macias , adviser and sommelier of the The Lighthouse Group (Cadiz)
Rachel Macias , director of marketing and communication Dani Garcia Group (Marbella)
Roger Margalef , responsible for beverages and reservations Share (Cadaques)
Esther Merino , founder of the consultancy BOWS
White of Noval , BCulinary Lab researcher, Basque Culinary Center (Saint Sebastian)
Joana Pedret , head of human resources The cellar of Can Roca (Girona)
Charlotte Potteaux , restaurant room coordinator Azurmendi (Larrabetzu)
Gonzalo Rodriguez , director of operations of Dani Garcia Group (Marbella)
Louis Rodriguez , meter of the Asturian restoration group Nacho Manzano (Asturias)
Joan Romans , restaurant manager, tickets (Barcelona)
Sergio Rosas restaurant manager Ricard Camarena Group (Alicante)
Mary Ruiz , responsible for communication Deluz Group and Company (Santander)
Alberto Sandoval , Business and Manager Assistant of Coke World (Madrid)
Rita Soler , part of the corporate department of elBulliFoundation by Ferran Adrià (Barcelona)
Marianna Suarez , put in The cellar of Can Roca (Girona)
Joshua Unsain , responsible for human resources of the restaurant Martin Berasategui (Lasarte-Oria)
Jeffrey Van Zijl , responsible for purchases and documentation of the Ricard Camarena Group (Valencia)
Imanol Zubelzu , head of business development Basque Culinary Center (Saint Sebastian)
From the Basque Culinary Center they are clear that these young people are building a new model of gastronomy and restoration combining patterns from the past with their own ingredients. and welcome to.