I believe that in order for us to become better at what we do, to be at the top of our game, we have to develop a strong and wholesome knowledge based attitude to learning and our work. Just doing for the sake of doing gets us no where, ok no, it will get you somewhere, but the thing is try comparing it to actually knowing why eggs coagulate and what temperatures, why blanching vegetables for too long a time leeches out the lively green colours, or why peeled raw potatoes turn colour. If we are to ever improve we will need to question everything and the hardest part is to actually go looking for the answers.
The best in our industry, our trade are those that never stop learning. So this is the first installation on 5 chefs whom I respect. I encourage you to after reading this article, go read up a little more than what I have provided. Open your eyes to what is possible at an early age and always aim for the best, the truest.
Juan Mari Arzak is the chef owner of the restaurant Arzak in San Sebastien, Spain. He has been noted and acknowledged as the father of introducing New Basque Cuisine, very much like what Paul Bocuse did for France. He together with his daughter Elena run the 3 star Michelin restaurant in San Sebastien serving a very signature type of cuisine that is reflective of the imaginativity of the duo. Restaurant Arzak has kept their Michelin stars ever since 1989.
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