Podcast appearances and mentions of elena arzak

¿Quién domina la cocina? Aunque tradicionalmente la cocina ha sido territorio femenino, en la gastronomía profesional los hombres siguen acaparando el reconocimiento. Hoy Ainhoa Aguirregoitia analiza por qué solo un 7-8% de los restaurantes con estrella Michelin en España están dirigidos por mujeres. Hablamos de historia, desigualdad y referentes como Elena Arzak o Tatus Fombellida, así como del fenómeno 'tradwives' y su impacto en la percepción de la mujer en la cocina. Y cerramos con una receta: alitas de pollo fritas con glaseado de limón encurtido, curry y miel.

Le hemos preguntado a 30 restaurantes si podíamos ir con niños y sus respuestas tenían que comentarse en un programa especial del 8-M, con Laura Baena (Club Malasmadres), Maria Nicolau, Elena Arzak, Fina Puigdevall, César Martín o Pedro Blanco.

A principios de febrero, El País preguntó a varios chefs cuál era su utensilio de cocina favorito y Elena Arzak,  4.ª generación de restaurante Arzak, habló del colador como el instrumento más primordial de la cocina. La chef nos cuenta que su pasión por el colador es tal que siempre lleva uno cada vez que viaja. Al ser el día del Día Mundial de la Niña y la mujer en la ciencia, también hablamos de su parte de investigadora relacionada con la cocina. La gataparda de la noche es Mery Blas, la mitad del dúo Nebulossa y representante de España en Eurovisión en el año 2024, que por primera vez ha contado que la canción 'Zorra' habla de ella. 

Hablamos de vinos españoles y portugueses con Sara Peñas y Luis Antunes, que acaban de publicar "El libro de los vinos ibéricos". Benito Villegas nos ilustra sobre los rituales del habano. Celebramos el 50 aniversario de la primera estrella Michelin del restaurante Arzak con una entrevista a Elena Arzak, única mujer que ostenta tres estrellas Michelin en nuestro país. Encendemos un Partagás Línea Maestra Origen en compañía de José Andrés Colmena, en los Planes anunciamos las fechas de la gira del mítico duo Pecos y finalizamos con el ritmo que impregna a todo lo que hace Fangoria.

Interview avec la cheffe et propriétaire Elena Arzak, restaurant Arzak à San Sebastien pour parler de son rôle au sein du jury du championnat du monde de Chipirons, parler du Basque Culinary Center et ensuite aborder son restaurant à San Sebastien. L'amour pour elle de la cuisine et des produits, son passage chez les grands noms de la cuisine française pour apprendre à se former et comprendre la cuisine de demain. Copyright : Bordeauxfood / 2024Directeur de publication  : Thomas GalharagueHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, reprising our interview from early 2023.   In the news, we cover cattle futures and the high. Rising cost of beef, talk about experiential dining in Vegas versus highly efficient AI dining in Del Taco, Canada's poor track record (we think!) in private food innovation investment, and Sylvain's perspective on the carbon tax and alternative solutions to help manage the impacts of climate change.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2024 for the fourth year in a row.Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

Es posible que el destino de cada individuo esté escrito desde el momento en el que la vida despierta en nosotros, desde el preciso instante de nuestro nacimiento… Aunque también es posible que cada acción y decisión que tomamos cada día tengan su reflejo en nuestro presente y futuro, aquello que otros llaman “acción y reacción”… Hoy, en La Esencia del Vino vamos a sentarnos en una de las mejores mesas del mundo para hablar de uno de los temas más apasionantes que se nos ocurren. El legado, la pasión y el amor heredados de padres a hijos, generación tras generación. Estas son las herencias que más nos gustan, las que son tan intangibles que se presentan ante nosotros a lo largo de toda nuestra vida, que siempre han estado ahí y que muchas veces no valoramos lo suficiente, pero que cuando llaman a nuestra puerta se convierten en la razón más importante por la que luchar. Hoy recibiremos varias visitas aquí en La Esencia del Vino comenzando con María Estévez que se incorpora al equipo de La Esencia. Pero no será la única que pasará por los micrófonos de La Esencia del Vino. Volviendo al inicio del programa, hoy hablaremos de pasión, de legado y de generaciones, nada más y nada menos que con Elena Arzak. Heredera de un apellido profundamente ligado a la mejor gastronomía de nuestro país compartirá unos minutos con nosotros en La Barra de Vino para dos. Y los que conocen bien esta casa, Bodegas Familiares Matarromera, y conocen bien nuestra historia, entenderán y comprenderán que, no podían faltar aquí las palabras de Carlos Moro, nuestro presidente. Él también se subirá dentro de unos minutos a este espacio y compartirá con nosotros parte de su historia, de su herencia vitivinícola, de su legado. Disfrutaremos de la gastronomía con el Restaurante Quirat, las nuevas Jornadas Gastronómicas que nos traerán deliciosos arroces desde Murcia y el Restaurante Habitual by Ricard Camarena donde brindaremos con Win sin alcohol. Hemos decidido maridar este capítulo de La Esencia del Vino (el número 45) con Emina Verdejo y Emina Sauvignon, creemos que esta ha sido una decisión impecable. Ya lo decía Cervantes, “Lo que el cielo tiene ordenado que suceda, no hay diligencia ni sabiduría humana que lo pueda prevenir” así que ya, sin más dilación demos comienzo a un nuevo capítulo de La Esencia del Vino que, como saben, pueden escuchar, al igual que el resto de programas en Spotify y en las principales plataformas digitales y, por supuesto, en nuestra web.

La cocinera recuerda los olores del txangurro cociéndose y de la canela del arroz con leche. De pequeña hacia suflés en el microondas y pasaba los veranos en una escuela libre de Alemania

Our first weekly podcast episode, and as expected, there is no shortage of news and happenings in the food, grocery and restaurant industry to report on! Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, joining us live from Galway, Ireland. In a wide-ranging conversation, we talk about his eclectic and artistic interests, the concepts behind his restaurants, what it takes to be a Michelin-star restaurant and the upsides/downsides of that global program. We also talk about lessons learned from the COVID pandemic for the industry, the stagiaires system, and two-starts, one-stop advice for fellow restauranteurs. Some folks may have been watching the Superbowl on Sunday night, but you would have missed the important announcement, Best Sommelier in the World competition! The best Sommelier in the world is from Latvia, crowned Sunday in Paris in front of 4,000 spectators. Raimonds Tomsons beat another contestant from northern Europe, Denmark's Nina Jensen, who was runner-up for the second consecutive edition of the triennial competition. Reeze Choi from Hong Kong finished third. Not countries that usually come to mind when thinking about wine, we talk about why this is a positive development in wine.  Speaking of a live show and competition, the Parliamentary Agriculture Committee is back looking at food inflation. We talk about what the next steps. Next week is the one-year anniversary of Russia's invasion of Ukraine coming(Feb. 24) - we start looking ahead.We talk about GM Salmon farm change of business model….Aquabounty and Australia's Karen's Diner are coming to Canada. Up in smoke: Canopy closes their iconic plant in Smith Falls, the old Hershey plant - at one time the biggest cannabis company in the worldThat's a lot of cheddar, as the kids would say - Saputo blows the doors off their results with an 85% YOY performance. New labour data (STASCAN), coming out last week: Only two sectors are employing fewer people than in January 2020: Agriculture (-12%) and Accommodation and hospitality (-10%) - is this a shift or shortage of workers?Farmland values across the country are skyrocketing - we talk about the implications.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.  

Hola!! En este episodio me acompaña Elena Arzak, una de las chef mas prestigiosas y reconocidas a nivel mundial, y no es que lo diga yo, es que en 2012 le dieron ese galardón. Conoce mas a fondo a la cocinera que esta al mando del Restaurante Arzak y descubre como es ella, su cocina, su forma de pensar, la relación con su padre y el resto de cociner@s y mucho mas. Y si te gusta el programa déjame un me gusta, suscribirte y escríbeme un comentario! Te dejo mis redes sociales por aquí: Facebook: https://www.facebook.com/A-Micro-Descubierto-102458341994631 Twitter: @amicrodescu Instagram: A micro descubierto Y como forma de contacto, el correo electrónico, amicrodescubierto@gmail.com Gracias por escucharnos!! ¿Quieres anunciarte en este podcast? Hazlo con advoices.com/podcast/ivoox/1248160

Elena Arzak rememora, en 'La Ventana', uno de los servicios más complicados de su padre Juan Mari, quien debía cocinar cuatro platos en 90 minutos.

El fallecimiento de Isabel II sigue copando los medios. Hablamos de su figura con Caterina Martínez y Gema Martín, dobladoras de la reina en The Crown. También nos enteramos de las exigencias culinarias de la monarca en su única visita a España con Elena Arzak. 

Aimar Bretos entrevista a la cocinera.

Aimar Bretos entrevista a la cocinera.

Elena Arzak ist die wenigen Drei-Sterne-Köchinnen der Welt, mit der wir ein Podcast-Interview auf Deutsch führen konnten. Sie führt das kulinarische Erbe ihres Vaters weiter: immer kreativ und immer der baskischen Heimat verbunden.

¿Cuál es el plato maldito de Elena Arzak? ¿Dónde está la línea entre los menús de origen vegetal y los veganos según Denise Monroy? ¿Cómo proyecta Chef Tita la cultura gastronómica de República Dominicana? ¿Cómo han dado el salto al mundo cinematográfico Angelines González y Fernando Sáenz? ¿Dónde está el camino de la gastronomía sostenible según Ricard Camarena? ‍ ‍ Todas estas preguntas y muchas más con unos expertos de lujo en nuestro primer programa resumen de Madrid Fusión

Monólogo de Fernando de Haro. Deportes, con Luis Munilla. Humor, con Juan Solo. Elena Arzak reabre su restaurante. Pérdidas en la industria cinematográficaEn la primera hora del programa hemos empezado como cada viernes, con la mejor sesión de humor que puede encntrar en la radio española, la que hace Juan Solo. Hemos hablado también con Elena Arzak, que va a reabrir hoy su restaurante después de medio año cerrado. Te hemos contado también que La industria cinematográfica española perdió el 72% de sus ingresos en 2020 a consecuencia de la pandemia. La reapertura de los últimos meses se ha realizado de forma segura y con aforos reducidos, motivo por el que las salas de cine han generado únicamente 36 millones de eu-ros en los primeros meses de 2021, la mitad de lo recaudado el año pasado. Por eso nos preguntamos: ¿Cómo sobrevive el sector?Escucha ahora 'La Tarde', de 15 a 16 horas, emitido el viernes 28 de abril de 2021. 'La Tarde' es un programa presentado por Pilar Cisneros y Fernando de Haro que se emite en COPE, de lunes a viernes, de 15 a 19 horas. A lo largo de sus cuatro horas de duración, "La Tarde" ofrece otra visión, más humana y reposada, de la actualidad, en busca de historias cercanas, de la cara real de las noticias; periodismo de...

Llega a los cines la película documental de Asier Altuna titulada "Arzak since 1897". Juan Mari Arzak y su hija Elena abren las puertas de su casa para que conozcamos detalles de su día a día, de sus forma de trabajar, de su personalidad. Dos genios retratados por un director que ha sabido llevar a la gran pantalla los secretos de una familia revolucionaria en el mundo de la cocina. Elena Arzak fue elegida "Mejor Chef Femenina del Mundo" en el año 2012. Hoy se asoma hasta #elpodcastdebegoberistain para deleitarnos con sus palabras. Un lujo.

Conversamos con la directora peruana Melina León cuya ópera prima Canción sin nombre se estrenó la pasada semana en España después de conseguir numerosos premios internacionales, incluido el Colón de Oro en el pasado Festival Iberoamericano de Huelva. Cuenta en blanco y negro la historia de una mujer indígena cuyo bebé es robado nada más nacer y de un reportero que le ayuda a investigar lo sucedido con el trasfondo de la violencia de la guerrilla de Sendero Luminoso a finales de los años 80. Repasamos las noticias cinematográficas más destacadas de la semana, entre ellas las tres películas preseleccionadas por la Academia de Cine para representar a España en la carrera por el Óscar a la Mejor Película Internacional 2021, y los estrenos de la semana, comenzando por el documental Arzak since 1897 que recorre las cuatro generaciones de este restaurante vasco con tres estrellas Michelín. Lo cuentan su director Asier Altuna y Elena Arzak. Escuchar audio

Invitadas al programa: Carme Ruscadella: primera mujer chef de España en obtener las 3 Estrellas Michelín. Elena Arzak: única mujer al cargo de restaurante con 3 Estrellas Michelín. Pepa Muñoz: chef del restaurante El Qüenco de Pepa, primera presidenta de la Federación de Cocineros y Reposteros de España (Facyre). María Gómez, chef de de Magoga en Cartagena, Estrella Michelin 2020. Sara Herrera: chef mexicana del restaurante Tepic.

Arzak es el sueño de muchos, es la historia de una familia que ha sabido cuidar su casa, su producto y su clientela. Abanderados de la nueva cocina vasca, Juan Mari Arzak, fue junto a Ferran Adrià, uno de los principales responsables de la transformación de la cocina vasca, de la creación de lo que conocemos ahora como cocina creativa o la alta cocina. Además, ellos consiguieron una repercusión internacional de su trabajo y un amplio reconocimiento nacional por lo que estaban haciendo.

ARZAK + ARZAK es “el libro definitivo para conocer el universo de uno de los restaurantes más importantes del mundo”, la obra decisiva para conocer el universo y la cocina de Juan Mari Arzak y de quien está llamada a mantener la tradición, su hija Elena. Coincidiendo con el 40 aniversario del nacimiento de la Nueva Cocina Vasca –de la que Arzak fue, es y será máximo exponente– PLANETA GASTRO ha editado un libro de peso. Yendo a la literalidad de la afirmación, los más de dos kilos de 'Arzak + Arzak' permiten hacernos una idea de lo que han dado de sí los dos años y medio de trabajo hasta su publicación. Pero, además, es el peso de la historia, de la tradición, del amor por la cocina y de su apuesta por la investigación y la vanguardia. Fue en 1994 cuando “ya curtida en mil fogones” Elena Arzak llegó para quedarse en la cocina familiar. Desde entonces, como recuerda en el prólogo Guille Viglione, “padre e hija forman un equipo inseparable que cocina, prueba, imagina y dirige la casa familiar a cuatro manos”. Dos cocineros artesanos que, desde las páginas de 'Arzak + Arzak' nos invitan a cruzar las puertas de su casa en un viaje en blanco y negro por el pasado y el presente, y un recorrido a todo color y sabor a través de 64 recetas.

ARZAK + ARZAK es “el libro definitivo para conocer el universo de uno de los restaurantes más importantes del mundo”, la obra decisiva para conocer el universo y la cocina de Juan Mari Arzak y de quien está llamada a mantener la tradición, su hija Elena. Coincidiendo con el 40 aniversario del nacimiento de la Nueva Cocina Vasca –de la que Arzak fue, es y será máximo exponente– PLANETA GASTRO ha editado un libro de peso. Yendo a la literalidad de la afirmación, los más de dos kilos de 'Arzak + Arzak' permiten hacernos una idea de lo que han dado de sí los dos años y medio de trabajo hasta su publicación. Pero, además, es el peso de la historia, de la tradición, del amor por la cocina y de su apuesta por la investigación y la vanguardia. Fue en 1994 cuando “ya curtida en mil fogones” Elena Arzak llegó para quedarse en la cocina familiar. Desde entonces, como recuerda en el prólogo Guille Viglione, “padre e hija forman un equipo inseparable que cocina, prueba, imagina y dirige la casa familiar a cuatro manos”. Dos cocineros artesanos que, desde las páginas de 'Arzak + Arzak' nos invitan a cruzar las puertas de su casa en un viaje en blanco y negro por el pasado y el presente, y un recorrido a todo color y sabor a través de 64 recetas.

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.  JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.  JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.  JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

Elena ARZAK, premiada anteriormente como "Mejor Chef Mujer del Mundo" cierra el ciclo de mujeres profesionales en el arte, la música y la gastronomía. Actualmente es una de las profesionales más reconocidas en el sector de la alta gastronomía y trabaja junto a su padre Juan Mari Arzak en San Sebastián, al igual que en AMETSA Londres. Un repaso a su trayectoria y manera de entender la gastronomía, con muchos detalles acerca de su trabajo y el restaurante ARZAK en San Sebastián.

En el programa de esta semana, desgranamos todo lo que tiene que ver con la #GastroCopaGC, evento que aúna a restaurantes que acogerán a las aficiones que visitarán Gran Canaria para ver la Copa del Rey de Baloncesto 2018. A continuación, entrevista a fondo con una de las mejores cocineras del mundo, Elena Arzak.

 JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.  JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers. JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

Nueva entrega del podcast de noticias de cocina, cine y televisión de PIXEL SHOW. Hoy, entre otras noticias, os hablaré de Elena Arzak, nueva entrega de Halloween y temporadas de series como '12 monos' que empiezan en EEUU. ¡Dadle al PLAY!

Nos vamos de cañas con la mejor chef femenina del mundo.