{"id":2310,"date":"2016-05-23T00:00:00","date_gmt":"2016-05-23T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2016\/05\/23\/to-succeed-you-have-to-believe-in-yourself-have-good-team-and-work-work-work\/"},"modified":"2016-05-23T00:00:00","modified_gmt":"2016-05-23T00:00:00","slug":"to-succeed-you-have-to-believe-in-yourself-have-good-team-and-work-work-work","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/en\/to-succeed-you-have-to-believe-in-yourself-have-good-team-and-work-work-work\/","title":{"rendered":"“To succeed, you have to believe in yourself, have a good team, and work, work, work”"},"content":{"rendered":"

The name Nandu Jubany <\/strong>(Monistrol de Calders, 1971) is synonymous with food, especially high-octane cuisine. As a kid he already peeled potatoes in his parent’s family restaurant. He spent his childhood in a culinary setting. After a lot of hard work and commitment, he and his wife built the restaurant of their dreams. Their secret: in-depth knowledge of popular recipes and a love for the gastronomic origins that explain why we are the way we are.<\/p>\n

 <\/p>\n

Where did you develop your passion for cooking?
\n<\/strong>Growing up in a kitchen. By the time I was eight, I was peeling potatoes at my parent’s restaurant, the Urbisol.<\/p>\n

 <\/p>\n

When did you realize you could make cooking your career?
\n<\/strong>It happened very naturally. I worked at the restaurant a lot, and I also really enjoyed motor sports. But the competitions were hard on my knees, and my father said, \u201cYou’re better off cooking!\u201d<\/p>\n

 <\/p>\n

Are you self-taught?
\n<\/strong>I think anyone who cooks generally leans a lot on their own. Trying things, combining things, stirring things up\u2014that’s how you learn, that’s how new things happen.<\/p>\n

 <\/p>\n

Do you have any role models?
\n<\/strong>I’ve had many teachers throughout my life. Those who taught me at the beginning of my career were particularly important: Carles Gaig, Juan Mari Arzak, Mart\u00edn Berasategui, Toni Sala at Fonda Sala\u2026<\/p>\n

 <\/p>\n

Do you think a chef is born or made?
\n<\/strong>A bit of both. It’s a tough and incredibly time-consuming profession. If you don’t feel some kind of calling, you won’t be able to handle it. That’s why there is an innate part to it. But a chef is also made, because we wouldn’t be anything at all if we didn’t keep training, learning and practicing.<\/p>\n

 <\/p>\n

What do you feel when you cook?
\n<\/strong>Happiness, which is what I want to bring to the people who end up eating what I’ve made.<\/p>\n

 <\/p>\n

What is the essential ingredient for success?
\n<\/strong>Belief in yourself, a good team, and work, work, work.<\/p>\n

 <\/p>\n

With regard to your gastronomic concept, what is the key to its success?
\n<\/strong>The ability to maintain our roots and tradition, but in a way that is new. And a commitment to quality products.<\/p>\n

 <\/p>\n

How does one become successful and manage that success?
\n<\/strong>You become successful by working toward specific goals in life. By working and never giving up, by always looking ahead.<\/p>\n

 <\/p>\n

What do you find most gratifying about your work?
\n<\/strong>When people leave the restaurant feeling happy and satisfied and remember their visit to Can Jubany as something special.<\/p>\n

 <\/p>\n

And the least gratifying?
\n<\/strong>The commitment it requires. I’d like to spend more time with my family. The job is very demanding, because you have to put in a lot of hours.<\/p>\n

 <\/p>\n

Do you think dreams can come true?
\n<\/strong>Of course! In 2010, my wife and I got the restaurant of our dreams. We completely renovated the place to turn it into what we had always wanted. But making it happen took 15 years of constant challenges!<\/p>\n

 <\/p>\n

Where do you think cooking is headed?
\n<\/strong>Toward a cuisine that is increasingly health conscious and focused on sensory pleasure.<\/p>\n

 <\/p>\n

What ingredients do young chefs need to set up their own restaurant?
\n<\/strong>Vocation, work ethic, imagination, curiosity and a team willing to give their right arm for him or her. That’s what I have at Can Jubany!<\/p>\n

 <\/p>\n

Could you describe your star dish and the type of wine you would pair with it?
\n<\/strong>Eggs are my specialty, done every imaginable way. Fried, with potatoes and bacon, omelets… The choice of wine would depend on how I make them.<\/p>\n

 <\/p>\n

In your opinion, what role does wine play in gastronomy?
\n<\/strong>A crucial one. Wine and food are close relatives. One can make the other shine\u2014or destroy it.<\/p>\n

 <\/p>\n

A BRIEF TASTE<\/strong><\/p>\n

 <\/p>\n

Do you like wine?
\n<\/strong>Yes, good wine.<\/p>\n

 <\/p>\n

What is the best moment to enjoy a glass of wine?
\n<\/strong>The best moment is sharing it.<\/p>\n

 <\/p>\n

A song to accompany a good wine.
\n<\/strong>Depends on the moment and the person or people I am with.<\/p>\n

 <\/p>\n

A place (city or village) to get lost in.
\n<\/strong>The area where I live. Osona is full of places to get lost in.<\/p>\n

 <\/p>\n

If you could be reincarnated, who or what would you be?
\n<\/strong>I’d come back as myself to do all of the things I haven’t had time to do.<\/p>\n

 <\/p>\n

What do you do in your free time?
\n<\/strong>I spend it with the most important people in my life. Family, friends, my team.<\/p>\n

 <\/p>\n

A flaw and a virtue.
\n<\/strong>I’d say it’s one and the same. Perfectionism in everything I, and the people around me, do.<\/p>\n

 <\/p>\n

What did you want to be as a kid?
\n<\/strong>A chef and a runner.<\/p>\n

 <\/p>\n

And when you are older?
\n<\/strong>The same.<\/p>\n","protected":false},"excerpt":{"rendered":"

The name Nandu Jubany (Monistrol de Calders, 1971) is synonymous with food, especially high-octane cuisine. As a kid he already peeled potatoes in his parent’s family restaurant. He spent his childhood in a culinary setting. After a lot of hard work and commitment, he and his wife built the restaurant of their dreams. Their secret: […]<\/p>\n","protected":false},"author":1,"featured_media":317,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-2310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiring-people"],"yoast_head":"\n"To succeed, you have to believe in yourself, have a good team, and work, work, work" - 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\/en\/to-succeed-you-have-to-believe-in-yourself-have-good-team-and-work-work-work\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\""To succeed, you have to believe in yourself, have a good team, and work, work, work" - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"The name Nandu Jubany (Monistrol de Calders, 1971) is synonymous with food, especially high-octane cuisine. 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