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.
In this chapter of the podcast, Ricard Camarena, the Valencian chef recounts his change in attitude to combine personal and professional life and the turn his restaurant has taken, increasingly radical in the use of the product. Quite a challenge that at the same time serves as inspiration for a proposal that flees from the static and that increasingly connects more with the concept of jam session and his vocation as a musician.
The chef explains that he has learned to dose commitments and that it is important not to go to the place where you think they will contribute something to you, but where you think you can contribute. "When you receive the impact it is ephemeral and when you give, it lasts."
He admits that sometimes he feels nostalgic for the time of confinement with the family. "Since then there are days when I would like to retire, something that happens to me when I am enjoying my job like never before, but you are tempted to say to yourself: what if I stop?"
It places sustainability as the axis of its transformation, understood as making things last over time. His priority, he explains, is to use “what we have” and leave room for improvisation. “That speaks of creative and signature cuisine, because it is impossible to cook with our backs turned to our feelings”. And he, she confesses, is not interested in "the things that have to happen in the restaurant no matter what, because that makes me a luxury McDonald's, but rather in expressing what I feel at all times."
The new chapter of Stay to eat can be heard on La Vanguardia or through platforms such as Spotify, Apple Podcast, Google Podcast, etc.
