Young, cooks and brave
One of the most important consequences of this gastronomic boom (they are the new bullfighters) is that thanks to this “ pop invasion ” Out of something so simple (eat and drink), opportunities and channels have been created for the promotion of new talents and cooks who want to take on the world.
That is why small and large restaurants are giving way to so many boys and girls –armed only with a jacket and a few bitches, but also a ton of passion. From Mantel & Cuchillo we are already addressing you, young chef, to ask you for a handful of advice. Today we want to honor the endless hours that each of your days, the disappointments and (many) obstacles; and put on the table ten names (could be a hundred) of millennial chefs (born, more or less, between 81 and 95 ) . Ear!
**Gonzalo Garcia of Nakeima**
that next to Luis Gomez-Bua in a short time they have planted the place in the Argüelles neighborhood as one of the essential oriental cuisine bars in the Forum; and what the hell, anywhere. Direct cuisine, devilish rhythm, excellent product (adjusting costs in other areas), street-food based on small bites and no reservations; are some of the keys to the impetus of these three crazy people who They have turned Madrid upside down.
Germán Carrizo and Carito Lourenço de Fierro
I don't like to mix names . Because each individual is the stone of it and the path, so many times, has to be walked alone. But it is difficult (impossible) for me not to do it with this Argentine couple with gastronomy etched on their skin (besides, right). After passing through the kitchen of Quique Dacosta and touching the sky of the Rouge in El Poblet, the kid from Mendoza and the “postrera” from Córdoba are redefining the gastronomy of Valencia from their unique table for 12 in the heart of Ruzafa. It is the year of Iron.
German Carrizo and Carito Lourenço
**Ivan Surinder of Tandoor**
Ivan Surinder (more Catalan than pan tomaca) must be here for two reasons. The first, despite his insulting youth (1991) has already passed through the kitchen of Tickets, he has set up (together with his mother Poonam) one of the most interesting Indian restaurants in Barcelona. The second? Because I think that it makes less and less sense, for these kids, that gastronomy “from here”, and how close it is for a foodie in his early twenties a nigiri, a taco or a squid sandwich. Come on, a third reason: their Butter Chicken Curry, one of my favorite curries from Spain.
The Tandoor Master
**Edorta Lamo from A Fuego Negro **
Edorta, good compadre, brother-in-law of another (future) great: Edu de Awita Traveling Tavern . The Donosti-Cádiz connection, so sacred, of which I better speak to you another day. What I was about: Edorta is guilty (guilty!) of revolutionizing Lo Viejo pinchos with A Fuego Negro —Tavern/restaurant/bar pioneer in that of merging snacks, rock 'n' roll and unprejudiced humor with a txakoli and a menu with essential classics such as Makcobe or the Black Rabas (That turns X years!) . The footsteps of Edorta must be followed closely; he already took over Madrid thanks to ** The Table By ** and soon plans another revolution: to return to the mountains in search of ancestral poaching with his future farmhouse-restaurant called Get up! He will be in La Muga, Santa Cruz de Campezo (remember Tesio?) And the thing will be grilled, game, mushrooms, village houses, fire, charcoal, smoked and atavistic cuisine. There is a year and a half to go but there will be a lot of talk about this return to the homeland.
Edorta Lamo
Pedro Sanchez of Casa Antonio
Pedro comes from far away, from several years in the kitchens of Martin Berasategui and Tragabuches de Ronda (nest of another great: Benito Gómez del Tragatapas) and he has been in charge of the kitchens of Casa Antonio for more than a decade, in the heart of Jaén. One of the great covered, he cooks without nonsense sticking to the tradition (and the product) without any fear or prejudice towards creativity. He is compatible. First, the kitchen; then the cook. I talk to Peter Is the path of a young cook screwed up? It's fucked up that, as the patio is, we think we're going to be important people for being cooks, fucked up because a lot of pats and a lot of wafers but few help to improve in the kitchen. And it's fucked up that they close the schools for the one who wants to start ; quite contradictory because they are needed to strengthen our pillar, tourism.
Pedro Sanchez
**Iago Castrillon of Two Seasons**
Iago, Ricard Camarena puppy ; who together with Alberto Alonso (Patxi) is guilty of one of the most interesting openings in the “cap i casal”, Dos Estaciones. Iago flew to Galicia (to blame for love) and with Acio won the award for Revelation Restaurant, awarded by Madrid Fusión . Iago's creed has three commandments: temporality, product and flavor; and an extra ball of book: every day they bake loaves of Galician bread weighing a kilo and a half. I demand home service!
We demand home service!
**Tonino Valiente from Tatau Bistró **
Of the few bars in Spain with a Michelin Star, we are talking about Tatau Bistró (in Huesca). A gastronomic bar, why not? Where there is a bluefin tuna sashimi (from Ametlla del Mar) but also veal sweetbreads or some bravas. Tonito is pure passion for the art of stew and what better way than to get a tattoo, to the Robert Mitchum coquinero , a piece of cook on the knuckles Long live tapas!
**María José Martínez de Lienzo**
Youth is not always synonymous with noise and fury. H There is another way, there must be. It is the path of humility, camaraderie and silence behind the plating area of cooks like María José Martínez in Lienzo . After going through Quique Dacosta's Poblet , María is on her way to the spotlight (no matter how much she weighs her) thanks to the third place in Madrid Fusión and the article in The Guardian about (precisely) new talents in Spanish cuisine.
Maria Jose Martinez
There are more young cooks—many more. Some are not here today because they are no longer promises, but absolute confirmations: like **Javi Estévez from La Tasquería ** or **Javier Goya, Javier Mayor and David Alfonso in Triciclo **. We will be talking about them (of so many) in Things that do, we want to listen to them, know what moves them, lend them this little space and let it be, also, a bit of theirs.
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