With Pedro Subijana
You often talk about the wisdom of the ancients, how would you define it ?
As for any art or job, you first need to know the basics and to build solid foundations through academic training. Then, as you get more knowledge and practice, you get the freedom to create and to innovate. Mixing generations in my teams and in my courses has always been stimulating for everyone including myself.
Tell us about you ?
After studying in Spain, I set up my own restaurant in 1975 in San Sebastian, my native town, in the Basque region. We are located the Igueldo Mount above the Atlantic sea. Our ambition is to be one of the hubs of creative cuisine. I also love to share my cooking secrets.
How do you teach your art ?
I have been teaching cooking on TV everyday for 15 years at Tele5 and at Etb2. It was a great way to meet and teach students every day in the intimacy of each home thanks to the massive mail contacts we had. Now, I am more inclined to give classes at my own restaurant or in schools to the younger generation of people. I wrote a dozen books. As they are all out of print, I am now preparing the next one.
Spain produces outstanding wines. What do you recommend ?
I love wines in all the price ranges. Here are some of my preferred red wines : San Vincente 2005 or Las Gravas 2006 about 20 € ; I appreciate a lot the Finca El Bosque 2007 or the Finca Dofi 2005 around 100 € ; then you can find ultimate wines such as Pesus 2004 or La Faraona 2005 for about 250 €.
Which of your many distinctions you are the most proud of ?
For any chef, the Michelin macarons are among the most prestigious distinction you can get. Each year, you also have to be good enough to keep them. We have got our third Michelin Star in 2007. This has been great recognition for the whole team.
Pedro Subijana is one of the Grand Chefs at Relais & Châteaux, a family of 480 prestigious hotels and restaurants in 56 countries. He is also the founder and the owner of Alekare, a 3-Star Michelin Restaurant located in Spain. He is teaching cooking all over the world and advises several hotel groups.