(interview, page 12, supplement Radar, by Moira Soto)
Single ... Unique ... UNIQUE! ITAMAE (Master Japanese specialist in Culinary Arts and Sushi Japanese Cuisine) in Argentina. Title, to your knowledge, requires more than 20 years to perfect.
As if this were not enough, besides being the creator of the Japanese fusion cuisine with Latin American, Mr. Iwao (which in my opinion is one of the most fachu uniform throughout the cast of the gourmet) is also an expert the kitchen China, Vietnamese, Korean, Taiwanese, Thai, Indonesia, Malaya and the very Cochin too.
But it is clear that this did not make it pure talentocito is (and yes it is!). This good man, who started in this art with just 7 years old (helping his grandmother, who owns a famous restaurant in Tokyo), 12 was already a professional (literally ... the kid exercised and paid ... 12 years ...).
With over 25 years experience in the field, Iwao was until 1995 the chef and owner of "Furusato Sushi Bar" (first Japanese restaurant and sushi bar in Argentina, which has nothing to do with ... nadita Furusato Delivery).
Currently, apart from being a celebrity in the culinary world, Iwao we do not amarretea his extensive knowledge, and for those who have the necessary bucks, absolutely everything taught in the College of Chefs Cat.
If your study is not and simply want to try dishes made by their own hands by Iwao, know that you have a caterer of Asian food and sushi "Iwao Komiyama CATERING.
The cable channel that can not be Fasting looking for hungry, the good thing about Iwao Komiyama is open and democratic spirit: he cooks for everyone and never going to make you feel a pajuerana or excluded from the refinements of Asian cuisines. Better yet, with Komiyama, but do not dream of soup or fondue five flavors of Beijing with all the fixings, you always learn something practical: how to exploit favorable an error, how to cook rice noodles or garlic puree, you guys, but fungi are not involved shiitake-always more tasty than large or with grated fresh ginger and garlic plus a touch of tahini and a good splash of soy sauce goes a wildcard yummy sauce. At the same time as those who do not want the thing, the only Itamae (culinary arts specialist teacher of Japanese cuisine and sushi, degree awarded after 20 years of refinement) in Argentina is able to go count how passing invented pasta China by chance (to wet the flour with water to preserve it) or that the Mongols introduced the lamb 400 years before Christ and much later the Portuguese brought the peppers from what is now Latin America ...
Crazy about cooking since childhood, Iwao Komiyama began working professionally at 12, and for family reasons has been living between Japan and Argentina, to settle in our country, in addition to countless training and work experience in the United States, England , Hong Kong, Malaysia, Korea ... And while none of Asian cuisine is foreign, IK estimates the kitchen and particularly the American West, which has led to mergers interesting products that claim these territories. Expert in all forms of sushi, a pioneer in the formation of sushimen through the first local sushi bar, Furasato, its extreme ability to cook and its extensive knowledge displayed them as a chef in prestigious restaurants, organizing countless festivals and in channels television. Currently he can be seen and appreciated in the cable channel where it leads El Gourmet.com Wok space, or follow their lectures at the College of Chefs Gato Dumas, which is where grants-drinking in a submarine-with courtesy East Latin warmly dressed the following interview.
say the passion of love hopefully last five years, but his love affair with the kitchen and takes almost a lifetime ...
"Yes, mine is a passionate story and start thanks to my grandmother who is a great cook. In fact, come from three generations of Japanese chefs and learned a party with my father. But it was my grandmother who raised me, which I turned to a different cooking style. I was very attached to her and helped her boy, something very rare in Japan, that a man was with half the women was frowned upon.
Does your grandmother was, then, a lady quite unbiased?
"Exactly. What happens is that my family is very particular because my grandfather was Saxon, not Japanese. Consequently, my grandmother has what my daughter because my wife is from Argentina, "the sweet and loving western side and the other Japanese side, more rigid, very right. So my grandmother taught me to cook seriously and with love. She said: any good kitchen with expensive products, but few can cook with what's there. What we do today, I asked myself. I do not know, depends on what we have, I answered. I went on with my friends and my grandmother made something good out of nothing. Was not in very good financial position, but his attitude was very generous. There can understand that the kitchen be an absolute passion and is not necessary to be so structured to follow a recipe, that flexibility helps creativity. The technique is necessary, but without passion the results are impersonal, soulless.
Do you need certain conditions, to taste, smell, taste, inspiration-to devote to the kitchen?
"That may work, but everything can be taught. I spent some time on music and architecture and somehow I served in the kitchen. I am very skilled with his hands, but very awkward with his legs. I liked a kid forever, and I come to Argentina where soccer is everything ... But what I love Therefore, the kitchen, I have hands.
you always knew that cooking could be so linked to the aesthetics in the presentation of a dish?
'I always attracted to beauty, both natural and the artistic. And when I cook, combine flavors than I'm playing with colors, shapes. Plate may be first as a table decoration variants are endless, like art objects. Moreover, never make an arrangement identical. I keep my mood. That's how dishes evolve, it does not mean that errors do not arise. But change must be risked.
Is that decoration course is closely linked with the arts?
"Sure, why have that refined look. But this relationship to beauty has its philosophical side. The Japanese are very fond of nature and the two religions, Buddhism and Shintoism, have an attitude organic, naturalist. So the Japanese arts, painting, bonsai, ikebana, cooking, sushi closely linked with nature. The colors that decorate the meals have to do with the season: I can not present a dish with many bright colors in winter, because the influence of the station will not let me. If we are in autumn tones are likely to go to reddish brown and ocher, because it is the time when plants begin to wilt: to respect the vegetables and fruits from the station and gives an aesthetic. The same applies to spring flowers, the strong tones of summer ... So too, before dining with friends or loved ones, walk through a garden to relax and prepare my best for enjoyment.
In his book Trips chef, Anthony Bourdain admits that after settling in a ryokan in Japan, to bathe properly, massage, see the menu, hand painted on rice paper and eating a variety of delicacies (turtle soup, sea bream wrapped in yuba, seaweed marinated in rice vinegar with herring roe) and drink and share sake, it was apparent that the geisha song before I bristled at the movies or TV. Far from joking that someone was killing a cat was fascinated in those circumstances so favorable.
"Sure, because the arts are integrated and complementary. To appreciate certain things, not enough Western references should shed prejudices. These hotels mentioned by the author are spa-like, very familiar. And yes, before you eat it purifies the body through open pores baths, massages are given special robe walking in the garden and now you're ready, sedated but also sensitized. I liked that did not go unnoticed or may now be revealed in all its beauty.
"The tea ceremony manages to harmonize aesthetics, spirituality, social interaction and enjoyment of taste?
"It's the ultimate expression of Japanese culture. Something as simple and everyday, the Japanese take the most out of delicacy, the summum of ritual and enjoyment. All steps are followed religiously, are treated with great courtesy, admire the crockery, talk gently, listening to the other. There are ceremonies to try to understand from within, with an open mind to another culture and with respect. The respect we get in the way of knowledge.
Hay formas de aceptar que tiene que ver con la moda. Hace 25 años, aparte de contados conocedores, ¿cuántos habrían admitido el sushi sin fruncir la nariz?
–Pocos, lo digo por experiencia. Ahora hay algo de esnobismo: a todos les tiene que gustar. Pero bueno, mejor que lo consuman porque es muy bueno. La cocina del mundo ha cambiado muchísimo con la globalización, la circulación de los productos, las corrientes migratorias. Hace 20 años hacer cocina japonesa era toda una transgresión y aparte era complicado conseguir los ingredientes, pero yo nunca dejé de hacerlo. Cuando empieza el uno a uno, aquí se da el boom de la gastronomía. Ese estallido trajo también a los buscadores business fast, without seriousness. But as the Orientals say, when you open a tap, the first thing that comes out cloudy, then the water becomes clear. That was happening, people started to learn to distinguish and the market was debugged.
When the dollar soared in 2002, did much alarm in the business? First
-yes, a lot of concern. He cut quite the entry of imported, but the situation brought something positive: it began to assert an identity in Argentina. It began to appreciate local products, good, fresh and regional seal. Fortunately, now there is a large movement of young chefs who are Argentine giving an identity to the kitchen. I, who in the '90s brought the American sushi (Japanese already did), now I'm at a stage of making a kitchen more Argentinized East, including the extension to Latin America. The sushi was so successful in the United States because it was a Japanese and adapted to the taste of that country, and was as popular in the world. Until recently, this was only small-scale ginger, dry ground. Now get root easily and is used in Asian recipes orthodox, and also experienced a lot.
What is a day of shopping for Iwao Komiyama?
-All the days of my life are shopping days. I love going to find the products, choose them, touch them. In the fish, I put my hand in everything: the feel I get much information. I'm going to major supermarkets and also business men, to places where I know they sell good grass, good vegetables. Sometimes I ask for your "separame best, but I guarantee you'll buy it to see it." Before cooking, all products need to be clean and tidy. I've also been able to go to Mar del Plata and be at five in the morning waiting boats with their loads, with fish boxes with flake ice. And then become happy to Buenos Aires.
Any dish that is as the madeleine dipped in lime, which will bring back memories and made her mouth water?
'I love rice with chicken and my grandmother could not do so because there is a Japanese mixed. Once, when she lived in Mar del Plata, went to his house with some friends, all starving, and asked for chicken rice. She did not know the recipe, but looked in a book and did the best he could. Perhaps it was not perfect, but at that moment it seemed the world's richest dish, seasoned with much love. I also remember that a while ago, my wife asked me some Italian pasta with pesto -. I had not tried it yet, and fileto, everything was ready: I felt the basil, fresh tomato, the ideal combination with the noodles: it was a wonderful moment of pleasure. But the food always comes first in my eyes, I am eating before eating. Then savor the aromas and finally produced the explosion on the palate. There are good things to eat all the senses. That is the best kept secret.
SECOND INTERVIEW:
Asian cuisine specialist Iwao Komiyama alternating his television work with teaching and his own restaurant. Talk of the success of Japanese food in Argentina and the Sunday roast. (By Mariana I. Pellegrino).
Iwao Komiyama is the only Itamae of Argentina (master Japanese specialist in Culinary Arts Japanese Cuisine and Sushi).
Nikkei (Japanese descent), born in Argentina, is the creator of a style of cuisine that blends the flavors of Japanese Latin Americans. And it is the benchmark for Asian dishes elgourmet.com screen.
endearing, quiet and passionate about his work, Iwao talks about the food here and there, his passion for barbecue, family and even reminds the Gato Dumas, who I work in cooking school. The table is set ... Komiyama kitchen:
- How television is combined with your original profession, the chef?
- In my case, particularly, I specialize in a very particular cuisine. I was the person who brought this kitchen in Argentina. At first I was very difficult because I was pioneered more than this. Through the media could do ordinary people get the idea that Asian cuisine is not so far beyond this earth, which is the same but with other ingredients or condiments. I feel that people no longer looks so strange, but who see it as a daily. Now there are over one hundred Asian cuisine restaurants. When I started there were only two or three.
- Why so popular oriental food in Argentina?
- I think it has much to do with the topic of globalization. Moreover, in Argentina in time one to one, people traveled widely to U.S. and Asian cuisine there is a boom. In Argentina there will be about four thousand families Japanese ... but there are many further east. However, Japanese food is the most hit. The Koreans are more business associates of the fabrics and the Chinese to the gift shop. The Japanese are synonymous with food or neighborhood dry cleaner. I was born in Argentina, but always lived between the two sides. I traveled to Japan during the eighties because my dad had a restaurant and here there was no original products had to travel because it could not prepare good Japanese cuisine. Products had to be brought there. That just changed in the nineties, when it opened on imports.
- What similarities found between Argentina and Japan's food?
- There are many points of contact. We talked a lot with Donato (De Santis, Cook) thereof. English and Italian (where the cuisine draws Argentina) are people that live attached to the sea. Japan is the same. In both Japan and in Italy you eat a lot of money. The other is rice, which is common between Japan and Spain. There are more similarities with Italian and English with other people. Between the Mediterranean and Japan, the only difference compared with olive oil and soy sauce. Argentina is the exception to the flesh: in Japan are eating more and more meat, but is very expensive and is not part of the daily diet.
- What do you like about being on television?
- amuses me greatly. Besides being professional, I dedicate myself to teaching, and TV helps me reach many people. There is much myth about Asian cuisine and that is a myth. Able to show that anyone wanting to learn can do it, it's great.
- What, for you, the features it has to have a good chef?
- It is very difficult to combine everything in one person. My specialty is seafood. But I always say that life is an apprenticeship, if someone says, "I know how to cook" is lying. Every day new options appear. The journey is the humility to keep learning and keep growing. Nobody in the world who knows everything. I like going to buy the products. The way of cooking is: I'm going to the supermarket and see what is fresh and cheap. No one thinks first what to cook, but cooking from what is good and cheap in the supermarket. There you go, enjoy, buy seasonal products ... food passes through a product.
- perceive that you are an endearing character?
- is that I like. I do not know if I am well or not. But I cook from a viewpoint. To me cooking my grandmother taught me and she cooked for the family. I always stayed in my mind that cooking is an act of love. She was very sensitive and I took it. If you enjoy cooking, enjoy it and above you do for your family, is best. The chef has to have that feeling. Sweating all day in the kitchen so you do not like what you do ... no sense.
- Do you recognize on the street?
- On Sunday I went to eat at a barbecue and everyone looked at me weird. I told them: "I love the roast ... if Argentina is that. " On Sundays I eat a pastry or a barbarian outdoor barbecues.
- And in your house who cooks?
- In my house, my wife's kitchen. The day I got married she told me: "In my kitchen I'm in charge." And as when a person says one thing has to meet the ever, which she said is true. Just now I said I am a barbarian living.
- What do you remember the Gato Dumas?
The day I found out what happened to the cat I got a bad time. That week had a meeting with him and we talked about our daughters. It's sad because the cook takes a lot to family because it is very much in the kitchen. Today I still doing wrong. For me it was the father of Argentina kitchen and helped me a lot. I was always very fond and very tender. It was super sensitive, simple and always had a minute to help you. He had no vanity. He always told stories. It misses. There is a void in my life and in the kitchen without it.
Single ... Unique ... UNIQUE! ITAMAE (Master Japanese specialist in Culinary Arts and Sushi Japanese Cuisine) in Argentina. Title, to your knowledge, requires more than 20 years to perfect.
As if this were not enough, besides being the creator of the Japanese fusion cuisine with Latin American, Mr. Iwao (which in my opinion is one of the most fachu uniform throughout the cast of the gourmet) is also an expert the kitchen China, Vietnamese, Korean, Taiwanese, Thai, Indonesia, Malaya and the very Cochin too.
But it is clear that this did not make it pure talentocito is (and yes it is!). This good man, who started in this art with just 7 years old (helping his grandmother, who owns a famous restaurant in Tokyo), 12 was already a professional (literally ... the kid exercised and paid ... 12 years ...).
With over 25 years experience in the field, Iwao was until 1995 the chef and owner of "Furusato Sushi Bar" (first Japanese restaurant and sushi bar in Argentina, which has nothing to do with ... nadita Furusato Delivery).
Currently, apart from being a celebrity in the culinary world, Iwao we do not amarretea his extensive knowledge, and for those who have the necessary bucks, absolutely everything taught in the College of Chefs Cat.
If your study is not and simply want to try dishes made by their own hands by Iwao, know that you have a caterer of Asian food and sushi "Iwao Komiyama CATERING.
The cable channel that can not be Fasting looking for hungry, the good thing about Iwao Komiyama is open and democratic spirit: he cooks for everyone and never going to make you feel a pajuerana or excluded from the refinements of Asian cuisines. Better yet, with Komiyama, but do not dream of soup or fondue five flavors of Beijing with all the fixings, you always learn something practical: how to exploit favorable an error, how to cook rice noodles or garlic puree, you guys, but fungi are not involved shiitake-always more tasty than large or with grated fresh ginger and garlic plus a touch of tahini and a good splash of soy sauce goes a wildcard yummy sauce. At the same time as those who do not want the thing, the only Itamae (culinary arts specialist teacher of Japanese cuisine and sushi, degree awarded after 20 years of refinement) in Argentina is able to go count how passing invented pasta China by chance (to wet the flour with water to preserve it) or that the Mongols introduced the lamb 400 years before Christ and much later the Portuguese brought the peppers from what is now Latin America ...
Crazy about cooking since childhood, Iwao Komiyama began working professionally at 12, and for family reasons has been living between Japan and Argentina, to settle in our country, in addition to countless training and work experience in the United States, England , Hong Kong, Malaysia, Korea ... And while none of Asian cuisine is foreign, IK estimates the kitchen and particularly the American West, which has led to mergers interesting products that claim these territories. Expert in all forms of sushi, a pioneer in the formation of sushimen through the first local sushi bar, Furasato, its extreme ability to cook and its extensive knowledge displayed them as a chef in prestigious restaurants, organizing countless festivals and in channels television. Currently he can be seen and appreciated in the cable channel where it leads El Gourmet.com Wok space, or follow their lectures at the College of Chefs Gato Dumas, which is where grants-drinking in a submarine-with courtesy East Latin warmly dressed the following interview.
say the passion of love hopefully last five years, but his love affair with the kitchen and takes almost a lifetime ...
"Yes, mine is a passionate story and start thanks to my grandmother who is a great cook. In fact, come from three generations of Japanese chefs and learned a party with my father. But it was my grandmother who raised me, which I turned to a different cooking style. I was very attached to her and helped her boy, something very rare in Japan, that a man was with half the women was frowned upon.
Does your grandmother was, then, a lady quite unbiased?
"Exactly. What happens is that my family is very particular because my grandfather was Saxon, not Japanese. Consequently, my grandmother has what my daughter because my wife is from Argentina, "the sweet and loving western side and the other Japanese side, more rigid, very right. So my grandmother taught me to cook seriously and with love. She said: any good kitchen with expensive products, but few can cook with what's there. What we do today, I asked myself. I do not know, depends on what we have, I answered. I went on with my friends and my grandmother made something good out of nothing. Was not in very good financial position, but his attitude was very generous. There can understand that the kitchen be an absolute passion and is not necessary to be so structured to follow a recipe, that flexibility helps creativity. The technique is necessary, but without passion the results are impersonal, soulless.
Do you need certain conditions, to taste, smell, taste, inspiration-to devote to the kitchen?
"That may work, but everything can be taught. I spent some time on music and architecture and somehow I served in the kitchen. I am very skilled with his hands, but very awkward with his legs. I liked a kid forever, and I come to Argentina where soccer is everything ... But what I love Therefore, the kitchen, I have hands.
you always knew that cooking could be so linked to the aesthetics in the presentation of a dish?
'I always attracted to beauty, both natural and the artistic. And when I cook, combine flavors than I'm playing with colors, shapes. Plate may be first as a table decoration variants are endless, like art objects. Moreover, never make an arrangement identical. I keep my mood. That's how dishes evolve, it does not mean that errors do not arise. But change must be risked.
Is that decoration course is closely linked with the arts?
"Sure, why have that refined look. But this relationship to beauty has its philosophical side. The Japanese are very fond of nature and the two religions, Buddhism and Shintoism, have an attitude organic, naturalist. So the Japanese arts, painting, bonsai, ikebana, cooking, sushi closely linked with nature. The colors that decorate the meals have to do with the season: I can not present a dish with many bright colors in winter, because the influence of the station will not let me. If we are in autumn tones are likely to go to reddish brown and ocher, because it is the time when plants begin to wilt: to respect the vegetables and fruits from the station and gives an aesthetic. The same applies to spring flowers, the strong tones of summer ... So too, before dining with friends or loved ones, walk through a garden to relax and prepare my best for enjoyment.
In his book Trips chef, Anthony Bourdain admits that after settling in a ryokan in Japan, to bathe properly, massage, see the menu, hand painted on rice paper and eating a variety of delicacies (turtle soup, sea bream wrapped in yuba, seaweed marinated in rice vinegar with herring roe) and drink and share sake, it was apparent that the geisha song before I bristled at the movies or TV. Far from joking that someone was killing a cat was fascinated in those circumstances so favorable.
"Sure, because the arts are integrated and complementary. To appreciate certain things, not enough Western references should shed prejudices. These hotels mentioned by the author are spa-like, very familiar. And yes, before you eat it purifies the body through open pores baths, massages are given special robe walking in the garden and now you're ready, sedated but also sensitized. I liked that did not go unnoticed or may now be revealed in all its beauty.
"The tea ceremony manages to harmonize aesthetics, spirituality, social interaction and enjoyment of taste?
"It's the ultimate expression of Japanese culture. Something as simple and everyday, the Japanese take the most out of delicacy, the summum of ritual and enjoyment. All steps are followed religiously, are treated with great courtesy, admire the crockery, talk gently, listening to the other. There are ceremonies to try to understand from within, with an open mind to another culture and with respect. The respect we get in the way of knowledge.
Hay formas de aceptar que tiene que ver con la moda. Hace 25 años, aparte de contados conocedores, ¿cuántos habrían admitido el sushi sin fruncir la nariz?
–Pocos, lo digo por experiencia. Ahora hay algo de esnobismo: a todos les tiene que gustar. Pero bueno, mejor que lo consuman porque es muy bueno. La cocina del mundo ha cambiado muchísimo con la globalización, la circulación de los productos, las corrientes migratorias. Hace 20 años hacer cocina japonesa era toda una transgresión y aparte era complicado conseguir los ingredientes, pero yo nunca dejé de hacerlo. Cuando empieza el uno a uno, aquí se da el boom de la gastronomía. Ese estallido trajo también a los buscadores business fast, without seriousness. But as the Orientals say, when you open a tap, the first thing that comes out cloudy, then the water becomes clear. That was happening, people started to learn to distinguish and the market was debugged.
When the dollar soared in 2002, did much alarm in the business? First
-yes, a lot of concern. He cut quite the entry of imported, but the situation brought something positive: it began to assert an identity in Argentina. It began to appreciate local products, good, fresh and regional seal. Fortunately, now there is a large movement of young chefs who are Argentine giving an identity to the kitchen. I, who in the '90s brought the American sushi (Japanese already did), now I'm at a stage of making a kitchen more Argentinized East, including the extension to Latin America. The sushi was so successful in the United States because it was a Japanese and adapted to the taste of that country, and was as popular in the world. Until recently, this was only small-scale ginger, dry ground. Now get root easily and is used in Asian recipes orthodox, and also experienced a lot.
What is a day of shopping for Iwao Komiyama?
-All the days of my life are shopping days. I love going to find the products, choose them, touch them. In the fish, I put my hand in everything: the feel I get much information. I'm going to major supermarkets and also business men, to places where I know they sell good grass, good vegetables. Sometimes I ask for your "separame best, but I guarantee you'll buy it to see it." Before cooking, all products need to be clean and tidy. I've also been able to go to Mar del Plata and be at five in the morning waiting boats with their loads, with fish boxes with flake ice. And then become happy to Buenos Aires.
Any dish that is as the madeleine dipped in lime, which will bring back memories and made her mouth water?
'I love rice with chicken and my grandmother could not do so because there is a Japanese mixed. Once, when she lived in Mar del Plata, went to his house with some friends, all starving, and asked for chicken rice. She did not know the recipe, but looked in a book and did the best he could. Perhaps it was not perfect, but at that moment it seemed the world's richest dish, seasoned with much love. I also remember that a while ago, my wife asked me some Italian pasta with pesto -. I had not tried it yet, and fileto, everything was ready: I felt the basil, fresh tomato, the ideal combination with the noodles: it was a wonderful moment of pleasure. But the food always comes first in my eyes, I am eating before eating. Then savor the aromas and finally produced the explosion on the palate. There are good things to eat all the senses. That is the best kept secret.
SECOND INTERVIEW:
Asian cuisine specialist Iwao Komiyama alternating his television work with teaching and his own restaurant. Talk of the success of Japanese food in Argentina and the Sunday roast. (By Mariana I. Pellegrino).
Iwao Komiyama is the only Itamae of Argentina (master Japanese specialist in Culinary Arts Japanese Cuisine and Sushi).
Nikkei (Japanese descent), born in Argentina, is the creator of a style of cuisine that blends the flavors of Japanese Latin Americans. And it is the benchmark for Asian dishes elgourmet.com screen.
endearing, quiet and passionate about his work, Iwao talks about the food here and there, his passion for barbecue, family and even reminds the Gato Dumas, who I work in cooking school. The table is set ... Komiyama kitchen:
- How television is combined with your original profession, the chef?
- In my case, particularly, I specialize in a very particular cuisine. I was the person who brought this kitchen in Argentina. At first I was very difficult because I was pioneered more than this. Through the media could do ordinary people get the idea that Asian cuisine is not so far beyond this earth, which is the same but with other ingredients or condiments. I feel that people no longer looks so strange, but who see it as a daily. Now there are over one hundred Asian cuisine restaurants. When I started there were only two or three.
- Why so popular oriental food in Argentina?
- I think it has much to do with the topic of globalization. Moreover, in Argentina in time one to one, people traveled widely to U.S. and Asian cuisine there is a boom. In Argentina there will be about four thousand families Japanese ... but there are many further east. However, Japanese food is the most hit. The Koreans are more business associates of the fabrics and the Chinese to the gift shop. The Japanese are synonymous with food or neighborhood dry cleaner. I was born in Argentina, but always lived between the two sides. I traveled to Japan during the eighties because my dad had a restaurant and here there was no original products had to travel because it could not prepare good Japanese cuisine. Products had to be brought there. That just changed in the nineties, when it opened on imports.
- What similarities found between Argentina and Japan's food?
- There are many points of contact. We talked a lot with Donato (De Santis, Cook) thereof. English and Italian (where the cuisine draws Argentina) are people that live attached to the sea. Japan is the same. In both Japan and in Italy you eat a lot of money. The other is rice, which is common between Japan and Spain. There are more similarities with Italian and English with other people. Between the Mediterranean and Japan, the only difference compared with olive oil and soy sauce. Argentina is the exception to the flesh: in Japan are eating more and more meat, but is very expensive and is not part of the daily diet.
- What do you like about being on television?
- amuses me greatly. Besides being professional, I dedicate myself to teaching, and TV helps me reach many people. There is much myth about Asian cuisine and that is a myth. Able to show that anyone wanting to learn can do it, it's great.
- What, for you, the features it has to have a good chef?
- It is very difficult to combine everything in one person. My specialty is seafood. But I always say that life is an apprenticeship, if someone says, "I know how to cook" is lying. Every day new options appear. The journey is the humility to keep learning and keep growing. Nobody in the world who knows everything. I like going to buy the products. The way of cooking is: I'm going to the supermarket and see what is fresh and cheap. No one thinks first what to cook, but cooking from what is good and cheap in the supermarket. There you go, enjoy, buy seasonal products ... food passes through a product.
- perceive that you are an endearing character?
- is that I like. I do not know if I am well or not. But I cook from a viewpoint. To me cooking my grandmother taught me and she cooked for the family. I always stayed in my mind that cooking is an act of love. She was very sensitive and I took it. If you enjoy cooking, enjoy it and above you do for your family, is best. The chef has to have that feeling. Sweating all day in the kitchen so you do not like what you do ... no sense.
- Do you recognize on the street?
- On Sunday I went to eat at a barbecue and everyone looked at me weird. I told them: "I love the roast ... if Argentina is that. " On Sundays I eat a pastry or a barbarian outdoor barbecues.
- And in your house who cooks?
- In my house, my wife's kitchen. The day I got married she told me: "In my kitchen I'm in charge." And as when a person says one thing has to meet the ever, which she said is true. Just now I said I am a barbarian living.
- What do you remember the Gato Dumas?
The day I found out what happened to the cat I got a bad time. That week had a meeting with him and we talked about our daughters. It's sad because the cook takes a lot to family because it is very much in the kitchen. Today I still doing wrong. For me it was the father of Argentina kitchen and helped me a lot. I was always very fond and very tender. It was super sensitive, simple and always had a minute to help you. He had no vanity. He always told stories. It misses. There is a void in my life and in the kitchen without it.
