I have always stated that food is the
ultimate creative medium. More than merely fuel, it is a way we can bring a
little imagination, passion and wonder into everyday life. The process of
transforming the seemingly ordinary into something extraordinary is remarkable
enough, but the fact we can all do this easily and affordably is not only
astonishing, but actually life affirming. It is for this reason that I have
such an admiration for chefs that not only push the boundaries, but disregard
them entirely. The innovators, nonconformists and provocateurs. Chefs such as
Andoni Luis Aduriz.
Andoni Luis Aduriz, is head chef and
owner of the two Michelin starred Mugaritz in the Basque Country. Having worked
with some of the most celebrated names in Spanish food (Arzak, Adria and
Subijana to name but a few) he has rightfully emerged as one of the leading
voices in international gastronomy, as well as one of the most innovative and
influential chefs in the world. He is unafraid to astound, challenge, amuse,
even confuse and majestically navigates the fine line between refined, cultured
cuisine and the mischievous rascality that widens our eyes and puts a surprised
smile on our faces. A gastronomic genius, with just touch of mad scientist to
me he represents dining as it should be, an experience,
so I was very happy to recently have the chance to ask him a few questions…
How would you describe your philosophy on food?
We are passionate about exploring and
discovering new things, and we offer all of our experiences in our menus. In
them you can discover who and what we are and what has influenced us. We seek
to shape these experiences in an elegant, austere and unpredictable manner.
Your book is titled 'A natural science of cooking'.
What do you mean by 'A natural science'?
In the kitchen, chemistry and physics
go hand in hand with anthropology, sociology and art. It is a rich, complex and
very creative territory. It has many sides to it, like a prism, giving it a
character of a scientific discipline. Of course, it is an activity that
requires knowledge of natural materials. We liked the idea of giving the book
that title, and integrating two words representing science and nature.
You've won many awards and accolades, but what
has been your proudest achievement?
My greatest achievement is certainly to
have motivated my colleagues at Mugaritz and to have found the attributes that
have given us our personality. It is not easy working with very diverse
characters, looking for things in common and setting ambitious goals that will
motivate individually and collectively.
What motivates and inspires you?
Learning and improving is what
motivates me. I’m inspired by almost everything, from my colleagues to the most
simple of situations. And obviously, it is very inspiring to see how your
efforts translate into happiness in someone else.
What makes the dining experience at Mugaritz so
special?
I would never say that Mugaritz is
better than another restaurant. However, I dare to say it is unique, singular,
full of character and personality. Our way of being, living and understanding
gastronomy and the thousands of hours a year that we spend on creativity, makes
us different. I emphasise: not better, but different. This characteristic, in
such a homogeneous industry, is becoming more and more valued.
How do you come up with new recipes and combinations?
My team and I spend twelve thousand
hours a year on thinking, finding and trying new things. Aside from this, it is
important to stimulate curiosity and a critical eye. In other words, working
hard and filtering this work through our own style and philosophy.
What are your plans for the future, both personally
and for the restaurant?
My personal goal is to continue
improving and not to become too lax. Professionally, it encourages me a lot
to know that we have some great and challenging projects on the table. I am
excited to know that we are working on dishes that will open up new
possibilities and ways of study.
What
do you enjoy cooking at home?
I have a three year old son and, during
the summer, a girl of eight and I try to cook dishes that will extend their
palate of flavours, aromas and textures. I believe it is my duty to leave them
a wealth of knowledge associated with their culture and the world.
What one dish should everyone learn to cook?
It would be good if everyone had a
minimum of knowledge so they could fend for themselves. More than a dish, I
would suggest learning some basic techniques and gaining an understanding of
the raw materials and products.
What
advice would you give to aspiring chefs and food professionals?
I would tell them to focus on expanding
their knowledge base through reflection and investigation, in order to help
their future career. Think of your values and know that we have to be honest
and consistent.
What
do you hope your legacy will be (aside from potato stones!)?
More than a recipe book, I would like
for us to be remembered as a group of people who managed to develop a
different project, so innovative and multidisciplinary,
that even meals were served there.
Mugaritz: A Natural Science of Cooking is published by Phaidon. For more information please visit http://www.mugaritz.com/
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