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A
“Use the healthy products that are available and ready made. You don’t
have to obsess about making every single component for ” yourself at home.
JB: Did you always want to be a chef?
FA: No. It’s by accident in some ways that I became a chef. To be able to get a visa to go on vacation I got a job washing dishes to be able to raise the money to be able to go.
JB: Did you love to eat growing up?
FA: In 1980 food in Spain was very di erent. Almost no one wanted to be chefs or cooks back then. It wasn’t something you aimed for. I just ate like a normal person.
JB: You’ve often been called the greatest chef in the world. So in your opinion what makes a good chef a great chef?
FA: e important thing is the in uence you have. ere are people who have in uence and people who don’t. In any discipline I value what has in uence because then you can measure the impact. Whether it’s better or worse is a di erent question.
JB: You’ve in uenced so many cooks. What in uenced you when you started cooking?
FA: When someone travels as much as I do, you’re always being in uenced. And today with the Internet, in one hour you can have more information than you could have in a month before. at changes the rules of the game.
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Endless Summer 2017 www.edibleorangecounty.com