The food absorbs energy

The food absorbs energy. I've been in many kitchens, I have had many partners and, in most cases, you make a mistake. The kitchen is beautiful, just looking to satisfy and please, and not just fill a need and, therefore, some people already call it "art." But there are still many cuisines, but fill their mouths talking about their good quality and good food, products are still not respecting and observing the hands that turn. Running a kitchen is just the product care and respect, and caring for your computer as if it were your family. Talking to them, not shouting, being humble and never forgetting that no one knows everything and that even someone who apparently knows nothing, can share with you something wonderful that if you had not paid attention, you'd never learned. Gentlemen, work an average of 10 hours a day, surely we can not sit for peeling potatoes? Do you work sitting slower? Should we continue to work even if we have fever? Is that human?

Really that's cooking or is it just money? I write this because I'm embarrassed. I am ashamed of these "chefs" do not help but say "leave it to suffer" while his partner rides cream and arms begin to ache. We are not soldiers, we love our profession.

The energy of my dishes is always positive and I'll refuse to have to make it dark, that even should feel bad.

My vision of spanish gastronomic reality

Today I write because I think they're forgetting that the kitchen belongs to the people.
The kitchen is a book full of ideas, creativity and personality, is a history book that you can eat and, unfortunately, this is being lost.
The chef is becoming a marketing figure, the means by which profit is advertised and what recipes? What about the product? The reality is that the cuisine is no longer the kitchen and started to be a hoax, a business.

We all know Martin Berasategui, for example, but anyone could tell me what kitchen what is your specialty? But we all recognize your face and leave your signature in the media or to give someone a cutlery in a bank. We all know who is Ferran Adria, but be realistic, is particularly famous because it sells and sells her face on television, in newspapers and magazines, because it pays to Matt Groening (Simpsons creator) to do a yellow cartoon to better sell his latest book. Ferran is no kitchen, is an image, such as Nike or Adidas. Nobody really cares if Nike is good or not, or if they are manufactured legally, but everybody wants to have some. I remember a few years, Lo + Plus program was asked to make an omelette and refused, but who knew how to make a foam coffee is just coffee cream and put in a trap (a device that already existed long before his fame.) That's what I mean. The hotel schools do not teach the basis and history of our cuisine, but meaningless to combine flavors attention. These cooks "star" should strive to improve the employment situation of the cooks in this country instead of exploiting them in its restaurants, should strive not to lose the wonderful story of the kitchen and instead, all they do is get fat their pockets becoming image supermarkets or industrial bakery.

What a shame ... I feel really sad because I am a cook and I will be forever, and it gives me heart sank knowing that the most famous chef in this country wrote the foreword of a book on the history of the kitchen where he had more than one failure confuse style with Scappi Bartolomeo Bartolomeo Sacchi, or learning that their restaurants are supplied by thousands of professionals who work without pay and without more than a verbal contract with hotel schools.