{"id":2158,"date":"2020-10-13T00:00:00","date_gmt":"2020-10-13T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2020\/10\/13\/saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin\/"},"modified":"2023-08-11T12:25:12","modified_gmt":"2023-08-11T12:25:12","slug":"saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin\/","title":{"rendered":"\u00abSaber recon\u00e8ixer l&#8217;esfor\u00e7 de les generacions anteriors i treballar molt dur \u00e9s la clau per mantenir les Estrelles Michelin\u00bb"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Elena Arzak<\/strong> (Sant Sebasti\u00e0, 1969) \u00e9s un dels noms propis de l&#8217;alta gastronomia del nostre pa\u00eds. El cognom li ha servit per no abaixar la gu\u00e0rdia i seguir el llegat que van comen\u00e7ar els seus besavis. Les tres estrelles Michelin (perqu\u00e8 no n\u2019hi ha m\u00e9s) parlen per si soles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Quan decideixes dedicar-te a la gastronomia?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">M\u00e9s o menys quan vaig acabar el col\u00b7legi. Als 16 anys ja ho tenia clar. Tots els estius ajudava al restaurant dels meus pares i em vaig adonar que m&#8217;encantava.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Quina part de culpa t\u00e9 el teu pare en l&#8217;amor i la passi\u00f3 per la gastronomia?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bastant per\u00f2 mai em van obligar. Sempre em vaig fixar en com, al costat dels seus col\u00b7legues de la nova cuina basca, treballaven molt dur per dignificar la cuina, respectar-la, millorar-la i comunicar-la a la societat. El meu pare, a la fi dels anys 70 i principis dels 80 no parava de portar productes estranys a casa. La meva germana i jo sol\u00edem menjar t\u00f2fona, gingebre &#8230;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2020\/10\/arzak_interior.jpg\" alt=\"\" class=\"wp-image-47841\"\/><figcaption>Foto: Mikel Alonso<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Com veus el paper de la dona en el m\u00f3n de la restauraci\u00f3?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Va trobant el seu cam\u00ed i poc a poc s&#8217;est\u00e0 fent un lloc. Queda molt per fer, per\u00f2 finalment ho aconseguirem.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Casos com el de Carme Ruscalleda o el teu s\u00f3n un exemple per a moltes dones que comencen &#8230;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Per descomptat, la Carme \u00e9s una gran refer\u00e8ncia en el terreny professional i en el personal. Li agrada molt la cuina i respecta molt el gust. \u00c9s una persona molt generosa i vol ensenyar el seu esperit propi i la seva pr\u00f2pia identitat. Ella em diu que sigui sempre jo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00c9s f\u00e0cil treballar en un negoci familiar?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Per a mi \u00e9s molt especial. Jo vaig estar 7 anys fora amb caps que no eren els meus pares i \u00e9s veritat que en un entorn familiar ets m\u00e9s sincer, m\u00e9s directe i et diuen m\u00e9s les coses com s\u00f3n. El meu pare sempre em deia el que no li agradava. Hi ha massa confian\u00e7a, per\u00f2 alhora lluites per un objectiu com\u00fa. A mi m&#8217;encanta. Me n\u2019he adonat de tota la ra\u00f3 que tenien.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2020\/10\/arzak_interior_2.jpg\" alt=\"\" class=\"wp-image-47845\"\/><figcaption>Foto: Sara Santos<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Com ha viscut Elena Arzak el confinament?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Va suposar un ensurt com per a tothom. No sab\u00edem qu\u00e8 fer, com actuar &#8230; tenia por, la veritat. Vaig estar a casa amb la meva fam\u00edlia i vaig aprofitar per fer-los un curs intensiu de cuina. Pel que fa al negoci, vam haver de fer un ERTO, vam estar molt preocupats. Va ser un cop molt dur per a l&#8217;hostaleria i per al m\u00f3n del vi. Aix\u00ed i tot, vaig aprofitar per fer moltes receptes en l\u00ednia, entrevistes i col\u00b7laborar amb projectes solidaris.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Creus que els canvis en el sector han arribat per quedar-se?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Algun si. Especialment tota la gesti\u00f3 higi\u00e8nica i sanit\u00e0ria de la mat\u00e8ria primera que cada dia rebem i especialment la relaci\u00f3 amb el client. Hi ha menys contacte f\u00edsic, es deixa aconsellar i respecten m\u00e9s les hores d&#8217;arribada.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2020\/10\/arzak_interior_3.jpg\" alt=\"\" class=\"wp-image-47849\"\/><figcaption>Foto: Sara Santos<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Com s&#8217;arriba al cim de la gastronomia?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Doncs amb un c\u00famul de circumst\u00e0ncies. D&#8217;una banda, tenir la sort d&#8217;haver nascut a una fam\u00edlia com la meva, en segon lloc, en saber recon\u00e8ixer l&#8217;esfor\u00e7 de les generacions anteriors i en tercer lloc saber-ho mantenir amb molta feina.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Qu\u00e8 sents quan les Estrelles Michelin van arribant?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vaig cr\u00e9ixer al voltant de les Estrelles Michelin. Recordo quan al meu pare li van donar la tercera. Em va cridar (ja estava a Su\u00efssa i no hi havia m\u00f2bils) i em va dir que no sabia quants anys les mantindria i avui dia seguim amb tres estrelles. Per a nosaltres \u00e9s un gran honor. Tots els anys tenim la incertesa del qu\u00e8 passar\u00e0. Ens agrada la pressi\u00f3 perqu\u00e8 aix\u00ed no ens relaxem.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Qu\u00e8 fas per innovar cada dia? El Banc de Sabors n\u2019\u00e9s el responsable?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9s molt important tenir el Banc de Sabors perqu\u00e8 els xefs tenim moltes idees, per\u00f2 amb el dia a dia s&#8217;esvaeixen. Tenim el laboratori des de l&#8217;any 90, el meu pare va creure que era important separar la producci\u00f3 de la creativitat. Fem moltes receptes i treballem molt. Perqu\u00e8 et facis una idea, es descarten un 30% de les proves que es fan. Hi ha coses realment espantoses.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>En quin estat de salut es troba el sector?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ens ha afectat molt la crisi actual. La situaci\u00f3 \u00e9s molt greu i necessitarem temps per recuperar-nos. Necessitarem ajuda.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Hi ha m\u00fascul per superar-ho?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Els hostalers sempre hem estat gent molt lluitadora, per\u00f2 la veritat \u00e9s que estem preocupats.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Qu\u00e8 els recomanaries als joves que comencen en el m\u00f3n de la gastronomia?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Que es formin b\u00e9 a nivell acad\u00e8mic, que practiquin molt i que creguin en ells mateixos. Que no tirin la tovallola de seguida.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Alguna tend\u00e8ncia d&#8217;inter\u00e8s pel que fa a gustos de consumidor que vulguis compartir?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">S\u00ed! Estem mirant molt el producte local per ajudar a l&#8217;economia del territori. Cal combinar els productes que poden viatjar amb els que no.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Explica&#8217;ns els plans que tinguis a curt termini.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A curt termini, atendre molt b\u00e9 al restaurant i tornar a viatjar. M&#8217;encanta. Per a mi \u00e9s com respirar, m&#8217;obre els ulls i em va molt b\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Petites degustacions<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Millor moment per prendre una copa de vi:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En bona companyia i amb menjar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Una can\u00e7\u00f3 per degustar un vi:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Qualsevol amb piano. M&#8217;encanten les germanes Lab\u00e8que i un pianista de la meva terra que es diu Josu Oki\u00f1ena.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Un rac\u00f3 en el qual et perdries:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al passeig nou de Sant Sebasti\u00e0 mirant al mar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Qu\u00e8 fas en el teu temps lliure?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">M&#8217;agrada passejar, menjar, llegir, caminar, agafar-me pinxos i alguna copeta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Un defecte i una virtut:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Defecte, que repeteixo molt les coses. Una virtut, que s\u00f3c afectuosa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Qu\u00e8 volies ser de petita?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sempre em va agradar la cuina, per\u00f2 no des de petita.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>I de gran?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cuinera!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Elena Arzak (Sant Sebasti\u00e0, 1969) \u00e9s un dels noms propis de l&#8217;alta gastronomia del nostre pa\u00eds. El cognom li ha servit per no abaixar la gu\u00e0rdia i seguir el llegat que van comen\u00e7ar els seus besavis. Les tres estrelles Michelin (perqu\u00e8 no n\u2019hi ha m\u00e9s) parlen per si soles. Quan decideixes dedicar-te a la gastronomia? [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1442,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-2158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-persones-inspiradores"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;Saber recon\u00e8ixer l&#039;esfor\u00e7 de les generacions anteriors i treballar molt dur \u00e9s la clau per mantenir les Estrelles Michelin&quot; - Jean Leon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/ca\/saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"&quot;Saber recon\u00e8ixer l&#039;esfor\u00e7 de les generacions anteriors i treballar molt dur \u00e9s la clau per mantenir les Estrelles Michelin&quot; - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"Elena Arzak (Sant Sebasti\u00e0, 1969) \u00e9s un dels noms propis de l&#8217;alta gastronomia del nostre pa\u00eds. El cognom li ha servit per no abaixar la gu\u00e0rdia i seguir el llegat que van comen\u00e7ar els seus besavis. Les tres estrelles Michelin (perqu\u00e8 no n\u2019hi ha m\u00e9s) parlen per si soles. Quan decideixes dedicar-te a la gastronomia? [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jeanleon.com\/ca\/saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin\/\" \/>\n<meta property=\"og:site_name\" content=\"Jean Leon\" \/>\n<meta property=\"article:published_time\" content=\"2020-10-13T00:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-11T12:25:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2023\/08\/Elena_Arzak_dest-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"850\" \/>\n\t<meta property=\"og:image:height\" content=\"567\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"duplo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrit per\" \/>\n\t<meta name=\"twitter:data1\" content=\"duplo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minuts\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin\\\/\"},\"author\":{\"name\":\"duplo\",\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/#\\\/schema\\\/person\\\/bc19af5d75e332a6472aa9904a4d8245\"},\"headline\":\"\u00abSaber recon\u00e8ixer l&#8217;esfor\u00e7 de les generacions anteriors i treballar molt dur \u00e9s la clau per mantenir les Estrelles Michelin\u00bb\",\"datePublished\":\"2020-10-13T00:00:00+00:00\",\"dateModified\":\"2023-08-11T12:25:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin\\\/\"},\"wordCount\":1054,\"image\":{\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jeanleon.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/Elena_Arzak_dest-1.jpg\",\"articleSection\":[\"Persones Inspiradores\"],\"inLanguage\":\"ca\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin\\\/\",\"url\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/saber-reconeixer-lesforc-de-les-generacions-anteriors-i-treballar-molt-dur-es-la-clau-per-mantenir-les-estrelles-michelin\\\/\",\"name\":\"\\\"Saber recon\u00e8ixer l'esfor\u00e7 de les generacions anteriors i treballar molt dur \u00e9s la clau per mantenir les Estrelles Michelin\\\" - 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