{"id":2680,"date":"2020-10-13T00:00:00","date_gmt":"2020-10-13T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2020\/10\/13\/knowing-how-to-recognize-the-efforts-of-previous-generations-and-working-very-hard-is-the-key-to-keeping-michelin-stars\/"},"modified":"2020-10-13T00:00:00","modified_gmt":"2020-10-13T00:00:00","slug":"knowing-how-to-recognize-the-efforts-of-previous-generations-and-working-very-hard-is-the-key-to-keeping-michelin-stars","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/en\/knowing-how-to-recognize-the-efforts-of-previous-generations-and-working-very-hard-is-the-key-to-keeping-michelin-stars\/","title":{"rendered":"\u201cKnowing how to recognize the efforts of previous generations and working very hard is the key to keeping Michelin stars\u201d"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Elena Arzak<\/strong> (San Sebasti\u00e1n, 1969) is one of the big names in haute cuisine in Spain. Her last name has helped keep her on her toes and continue the legacy her great-grandparents began. The three Michelin stars (because that\u2019s as many as you can get) speak for themselves. <strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>When did you decide to devote yourself to gastronomy?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pretty much when I finished school. I already knew when I was 16 years old. I used to help out in my parents\u2019 restaurant every summer and I realized I loved it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>How much is your father to blame for your love of and passion for gastronomy?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A fair amount, but they never forced me. I always paid attention to how he, together with his peers in new Basque cuisine, worked very hard to dignify the cuisine, respect it, improve it, and communicate it to society. In the late \u201970s and early \u201980s, my father was always bringing strange products home. My sister and I often ate truffles, ginger&#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-47842\"\/><figcaption>Photo: Mikel Alonso<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>How do you see the role of women in the restaurant world?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">They\u2019re finding their path and, little by little, carving out a place for themselves. There\u2019s still a lot to be done, but we\u2019ll do it in the end.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cases such as Carme Ruscalleda\u2019s or yours are a model for many women who are starting out&#8230;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Of course, Carme is a great point of reference both professionally and personally. She really likes cuisine and really respects the flavor. She\u2019s a very generous person and wants to show off her own spirit and her own identity. She tells me to always be myself.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Is it easy to work in a family business?<\/strong> <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For me, it\u2019s very special. I spent 7 years away from it with bosses who weren\u2019t my parents, and it\u2019s true that in a family environment you\u2019re more sincere, more direct, and they\u2019re more straightforward with you. My father always told me what he didn\u2019t like. There\u2019s too much trust, but at the same time, you\u2019re fighting for a common goal. I love it. I\u2019ve realized how right they were.<\/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-47846\"\/><figcaption>Photo: Sara Santos<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What was COVID-19 like for Elena Arzak?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I got the scare that everyone got. We didn\u2019t know what to do, how to act&#8230; I was afraid, to tell the truth. I was at home with my family and I took the opportunity to do an intensive cooking course for them. As for the business, we had to make a temporary redundancy plan; we were really worried. It was a very big blow to the hospitality industry and the world of wine. Still, I took the opportunity to do lots of online recipes, interviews, and work with charity projects.&nbsp;<br><strong><br>Do you think the changes in the industry have come to stay?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Somewhat. Especially all the health and hygiene management of the raw materials we get every day and especially the relationship with customers. There\u2019s less physical contact, advice is welcomed, and they\u2019re more respectful of arrival times.<\/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-47850\"\/><figcaption>Photo: Sara Santos<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>How do you reach the pinnacle of gastronomy?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Well, with a buildup of circumstances. On the one hand, being lucky enough to have been born into a family like mine; second, in knowing how to recognize the efforts of earlier generations; and third, knowing how to maintain it with lots of work.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><strong>What do you feel when the Michelin stars arrive?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I grew up around Michelin stars. I remember when they gave my father the third one. He called me (I was in Switzerland back then and there weren\u2019t any cell phones) and he told me he didn\u2019t know how many years he was going to keep them, and today we still have three stars. It\u2019s a great honor for us. Every year, we\u2019re not sure what\u2019s going to happen. We like the pressure because that way we don\u2019t relax. <strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What do you do to innovate every day? Is the <em>Banco de Sabores<\/em> responsible?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It\u2019s really important to have the <em>Banco de Sabores<\/em> [Flavor Bank] because we chefs have lots of ideas, but with the daily grind, they fade away. We\u2019ve had the laboratory since the \u201990s; my father believed it was important to separate production from creativity. We make lots of recipes and we work a lot. To give you an idea, 30% of the trials we do are discarded. There are really scary things.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What is the health status of the industry?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The current crisis has really affected us. The situation is really serious and we\u2019re going to need time to recover. We\u2019ll need assistance.<strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Is there the strength to overcome this?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Those of us who work in hospitality have always been fighters, but the truth is that we\u2019re really worried.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What would you recommend to young people who are starting out in the world of gastronomy?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To get good academic training, to practice a lot, and to believe in themselves. To not throw in the towel right away.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Are there any interesting trends in terms of consumer tastes that you\u2019d like to share?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yes! We\u2019re really looking at local produce to help out the local economy. You have to combine products that can travel with the ones that can\u2019t. <strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tell us about your short-term plans.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the short term, taking good care of the restaurant and traveling again. I love it. For me it\u2019s like breathing, it opens my eyes and it\u2019s really good for me.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A little taste<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Best time for having a glass of wine:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In good company and with food.<br><br><strong>A song to enjoy wine to:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Anything with piano. I love the Lab\u00e8que sisters and a pianist from my neck of the woods called Josu Oki\u00f1ena.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Somewhere you\u2019d get lost:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The Paseo Nuevo esplanade in San Sebasti\u00e1n, looking at the sea.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What do you do in your free time?<br><\/strong>I like to go for walks, eat, read, travel around, go for <em>pinchos<\/em> and some wine. <strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>A flaw and a virtue:<\/strong><strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A flaw, that I repeat things a lot. A virtue, that I\u2019m affectionate.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What did you want to be when you were little?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I always liked cooking, but not ever since I was little. <strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>And now that you\u2019re grown up?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A chef!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Elena Arzak (San Sebasti\u00e1n, 1969) is one of the big names in haute cuisine in Spain. Her last name has helped keep her on her toes and continue the legacy her great-grandparents began. The three Michelin stars (because that\u2019s as many as you can get) speak for themselves. When did you decide to devote yourself [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1443,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-2680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiring-people"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u201cKnowing how to recognize the efforts of previous generations and working very hard is the key to keeping Michelin stars\u201d - 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\/knowing-how-to-recognize-the-efforts-of-previous-generations-and-working-very-hard-is-the-key-to-keeping-michelin-stars\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cKnowing how to recognize the efforts of previous generations and working very hard is the key to keeping Michelin stars\u201d - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"Elena Arzak (San Sebasti\u00e1n, 1969) is one of the big names in haute cuisine in Spain. 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