Trend predictions for 2012
After going through all the molecular cooking, fusion and modern techniques, the trend will be to go back to basics. Nowadays food is all about using the best ingredients with flavour and a healthy approach. Chefs will be using baby greens, mushrooms, blue fish and sustainable products in 2012.
On the biggest challenge for chefs today
The biggest challenge is consistency – everything from training staff, assembling teams and getting the best products. We have to deliver a good experience in a consistent manner. To create a good concept is not as difficult as maintaining it at a high level for a long period of time.
The three things that have led him to success
Dedication – to work in a luxury international hotel you have to be ready to work long hours and give all you’ve got. Passion – cooking is one of the toughest careers, so without passion for the industry nobody will succeed. Family support – I’m a very family-oriented person and without the support of my brave wife and my children I wouldn’t have achieved what I have in life.
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The most valuable career lesson he’s learnt
I believe in being a down-to-earth, unsophisticated person. Life showed me that you can’t underestimate anybody – respect people and you will always learn from even the most unexpected person.
On who he could cook for if he could cook for anyone in the world
Since I’m a crazy FC Barcelona fan, I would like to cook for the Champions League celebration dinner when they win the trophy in May 2012. I would create a gala dinner with Catalan cuisine, because that would reflect the roots of our culture.
Three qualities that make a great restaurant
Honesty – to provide the best meals you have to use the best produce available. Consistency – as I said before, consistency is the biggest challenge and the key to success. Team work – in the restaurant business, working alone is not possible. Every successful chef has a team to back him or her up.
On what he would be if he weren’t a chef
I played American football for nearly 10 years at international level, so I would be a professional player. Also, during my college days biology was my favorite subject, so maybe a marine biologist.
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Mar 15, 2012 , Kuwait
Congratulations Chef Ramon on getting your interview published! Precious few have had the courage to write on the challenges of Chefs today. You have given an excellent interview, of course much of your subject was your own hard-won experience in the matter. Nevertheless, you must have done a whe...