Aitor Arregi: "At work there must be emotional ties, giving and receiving"

The holidays are the ideal time to rescue that book that we have wanted to start for a long time, cook that recipe that we never found time for or recover that podcast that we longed to listen to.

Oliver Thansan
Oliver Thansan
28 August 2023 Monday 10:29
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Aitor Arregi: "At work there must be emotional ties, giving and receiving"

The holidays are the ideal time to rescue that book that we have wanted to start for a long time, cook that recipe that we never found time for or recover that podcast that we longed to listen to. From Comer La Vanguardia we bring you some episodes of the Stay to eat podcast so you can enjoy them calmly this summer.

The creator of Asador Elkano (Guetaria) remembers his past as a professional footballer and points out those moments he shared with his teammates after the game, which he calls "the third half", as the necessary basis to create emotional ties with the team, also in the restaurant or at any job.

He confesses that he does not carry out the work linked to the restaurant's image well and that his natural habitat is found in the landscape that surrounds the grill and in that community that includes fishermen, whom he feels are part of the family, or the team with the one who works following the steps that their parents marked.

He resists being catastrophic about the future of the sea, although he is critical of fishing policies (“if they could ask the fish, they would surely accuse us of genocide”) and explains that 200 years ago Getaria lived off the whales, which they disappeared more than a century ago.

He notices that history repeats itself and that he himself has found himself lamenting as he had heard his father and grandmother do. Something will come later and we have to leave it to the new generations: "We are going to respect those people who we tend to ignore, who are the young."

Arregui explains the difficulties he had in assimilating the loss of his father, "who now I know is still alive every time we talk about Elkano or that people keep remembering him" and analyzes the figure and contribution to gastronomy of Bittor Arginzoniz, of Asador Etxebarri, with whom he has just shared one of the Comer La Vanguardia Awards and whose image, he believes, may show the exact opposite of what it really is: "His roots are much more modern than those of those who consider themselves very creative and their Silence is the best speech.

The chapter can also be heard on Spotify, Apple Podcast and Google Podcast.