[Applause]
good afternoon with the rating
and who will be asking in three
hours in 18 minutes
3 hours 18 minutes 3 hours is what
approximately a cook delays in
prepare an elaborate dish for your
diners
in that time you are in thinking of the
menu was made to eat the
ingredients to continue with the
preparation to finish serving
while diners
I took approximately 18 minutes
finish eating
and 18 minutes of what we will try that
last a presentation
in these 18 minutes I will try to explain
what gastronomy means to me
and what I try to transmit through
they
my mother not very passionate in the kitchen
he always says to me gonzalo so that to happen
so much time working if they come in
minutes and they devour everything and it’s real I think
that everyone at some point we have
sense identified with this phrase but
in those three hours there are more things
important that sometimes we do not give
account
since boys I always had the intrigue for
the kitchen not for the good eating that has
been changing a bit now with the
time and you see if not everything
it implies in the elaboration process
see how from four ingredients
basic such as the sugar flour
Eggs and milk can be made several
recipes
you have been asking or are you
have asked at some point what
we can do with these four
ingredients
imagine new that we are reaching
our homes and we get a message from
a friend or a relative saying that we
going to visit we have to prepare something
to receive it but it turns out that
we only have these four
ingredients and we can not go out to
store nor do we have uncle google for
ask him what would you do
to call
perfect
well that’s one that’s a part of the
magic that has the kitchen uses the
imagination creativity and ingenuity
eye does not need to be a great cook
to be able to create a dish from
the ingredients that we have simply
the day to day when we
we ask what we do eat today
lunchtime or dinner there already
we are using that imagination and that
creativity as well as a painter has his
brushes and their watercolors plays with the
colors we chefs have
knives
tables meat vegetables vegetables for
create and play
I was lucky to see it grow
watching my grandmothers and my aunt being
the pasta on Sundays for the meeting
family
I remember seeing the house reach
grandmother see the table full of flour to the
aunt cutting the noodles and with my
cousins and my brothers running around
the house go to steal the pasta the pasta
the aunt to go take the cross outside
I also remember the men of the
grandma when we left school
we always ran out to
the field was to spend the whole weekend
and grandma every night we
they prepared or saw that they were simply
egg salt and that that also to see my
father cook every day at home
then I remember you make us be what
that we are today and defines our
culture
It is about our family but
also let’s not forget our friends
our second family is not the same
a meeting of friends when asked
food when cooked
has an extra plus is much more
pleasant to cook us to be
asking for food
they share many beautiful things they
strengthen personal links I have
two anecdotes to make one is this
what it was with is that it’s hot
friends every year we make a sale
of pasta to raise funds for the
team usually we always buy
the pasta and the net we sell
one day I think of it and I tell him lights
because instead of always doing what
same because we do not do it the
good pasta they said yes if you are
the manager of perfect good actions
night we started doing the
stuffing and Sunday morning at home
well, it follows a long table, we start with
the elaboration and we shared jokes was
a special moment because we share
anecdotes and we all ended up eating the
pasta that we made this morning also
I have another anecdote that is this my
friends in san josé meet
every Thursday to catch up or
to converse
and the particularity that it has is that it
called thursday volume that means
that is a 1 cost is the host and
must prepare a recipe or a dish
elaborated for all
in short we all have some memory
cute I remember a recipe some dish
that makes us travel in time even
sometimes we start to argue with other
people and that recipe is a lot is better
the house my mad mother without aunt or the one
They make me friends I was all had
also to tell you that it is at home with
my girlfriend they get for example that
Cannelloni now cannelloni
perfect ends are only the now and
he says they were delicious delicious
but the others are the best
Do not ask me why when you have the
same ingredients and all the side with
the same goal as those of the bad but it is
the love of the mother and the kitchen of the
mother
there are recipes that go from family to
family that marks a family or is a
legacy that is leaving and going
transmitting in my family for example
we do not have a recipe to transmit to
our future generations but if
I feel that what I have to transmit
it’s something that they left me and seeing my
grandmother to my aunt my father who is love
for the kitchen and the love for cooking for
another without asking for anything in return then
everything is part of the kitchen and the
gastronomy and that is through a
simple food dish can define
another culture or make us travel in the
time and remember our moment of
childhood
I shared happy moments of happiness
sadness or just sit down to
enjoy
gastronomy gives identity to the
villages it is said that when one travels to
the best way to know the place is
trying the typical dish with my
experience traveling gives me that
real through a plate one can be
imagine how they lived how was that
culture
about two years ago I felt the
need to convey all the love that
for the kitchen that my aunt especially
instilled from boy without realizing it and
That’s when Paw is born Aunt Martha
they will not ask me why gonzález
I need to make pasta and new in other
recipes
I decided to make pasta because the pasta are
those memories that I have as a child and
that identify me to my aunt and that you’re going to
be part of what I am today
time passes the time pasta kills
always it is growing always based
of sacrifice and with the goal that I
I proposed at the time of starting
also in the process is constant to
marta 3 this little manual who
they call 9 to adjust quite to Mars
call the kitchen is a very very manual
very very artisan
that the idea of the manual was also for
get extra value from pasta and
throw cooking tips but also follow
instilling love for the kitchen
I would have
the manual starts saying so for the
music that you like most serves you a
glass of wine and start preparing
other gourmet pasta
Nowadays, even if you do not believe it,
a year that was created that anger arose with
the federico friend of creating the first
Gastronomic festival of San José
when we started with the idea we
we ask how we do what value
we give to the festival so that it is not
simply the festival where is going to
eat and yao but it is a festival
to enjoy with the family
now I make a parenthesis for
remind us everything we were
talking and we talk about creativity and
imagination celebrations share moments
and good memories and it ‘s all this was what
that we try to transmit through
festival so that it had an identity
and stay in time
throughout the process that led
organize the festival the festival that
it was at times complicated to see
with joy but above all what
that I ‘m taking is the people who
met on the road and with ideas
wonderful and creative and innovative that
there is in san jose
all these people always followed our
objective this idea that was that
was to try to show that in san jose there
very creative things and to discover in
the gastronomy
it’s all you were telling me
after the festival was a success for
It was filled with people because everyone
they are all selling in everything but
there is something that was more important to me
in that
can see for example my friends at
5 in the morning are arming in the
stand is to see my friends and my family
from my mother my father my brothers my
premium even processed according to the
local aunt martha pasta if sometimes by
moments was overflowing with people but
they always with a smile and cheerful
see also tour the others stand and
see all the participants happy and
happy to see also the people who
I was enjoying the festival with the
children playing touring and everyone with
a joy that is for me the most
important part of the festival and is what
I tried to transmit through the kitchen
and the food
also in the festival all meaning
very important to me because it was common
it was a tribute to my aunt and a way
to thank all you told me about
boy and what makes today be
to get it
to go finishing and closing I want
leave a phrase of a recognized chef
Japanese called coma that says cooking is
the power to help maintain the
life on earth
[Applause]
good afternoon with the rating
and who will be asking in three
hours in 18 minutes
3 hours 18 minutes 3 hours is what
approximately a cook delays in
prepare an elaborate dish for your
diners
in that time you are in thinking of the
menu was made to eat the
ingredients to continue with the
preparation to finish serving
while diners
I took approximately 18 minutes
finish eating
and 18 minutes of what we will try that
last a presentation
in these 18 minutes I will try to explain
what gastronomy means to me
and what I try to transmit through
they
my mother not very passionate in the kitchen
he always says to me gonzalo so that to happen
so much time working if they come in
minutes and they devour everything and it’s real I think
that everyone at some point we have
sense identified with this phrase but
in those three hours there are more things
important that sometimes we do not give
account
since boys I always had the intrigue for
the kitchen not for the good eating that has
been changing a bit now with the
time and you see if not everything
it implies in the elaboration process
see how from four ingredients
basic such as the sugar flour
Eggs and milk can be made several
recipes
you have been asking or are you
have asked at some point what
we can do with these four
ingredients
imagine new that we are reaching
our homes and we get a message from
a friend or a relative saying that we
going to visit we have to prepare something
to receive it but it turns out that
we only have these four
ingredients and we can not go out to
store nor do we have uncle google for
ask him what would you do
to call
perfect
well that’s one that’s a part of the
magic that has the kitchen uses the
imagination creativity and ingenuity
eye does not need to be a great cook
to be able to create a dish from
the ingredients that we have simply
the day to day when we
we ask what we do eat today
lunchtime or dinner there already
we are using that imagination and that
creativity as well as a painter has his
brushes and their watercolors plays with the
colors we chefs have
knives
tables meat vegetables vegetables for
create and play
I was lucky to see it grow
watching my grandmothers and my aunt being
the pasta on Sundays for the meeting
family
I remember seeing the house reach
grandmother see the table full of flour to the
aunt cutting the noodles and with my
cousins and my brothers running around
the house go to steal the pasta the pasta
the aunt to go take the cross outside
I also remember the men of the
grandma when we left school
we always ran out to
the field was to spend the whole weekend
and grandma every night we
they prepared or saw that they were simply
egg salt and that that also to see my
father cook every day at home
then I remember you make us be what
that we are today and defines our
culture
It is about our family but
also let’s not forget our friends
our second family is not the same
a meeting of friends when asked
food when cooked
has an extra plus is much more
pleasant to cook us to be
asking for food
they share many beautiful things they
strengthen personal links I have
two anecdotes to make one is this
what it was with is that it’s hot
friends every year we make a sale
of pasta to raise funds for the
team usually we always buy
the pasta and the net we sell
one day I think of it and I tell him lights
because instead of always doing what
same because we do not do it the
good pasta they said yes if you are
the manager of perfect good actions
night we started doing the
stuffing and Sunday morning at home
well, it follows a long table, we start with
the elaboration and we shared jokes was
a special moment because we share
anecdotes and we all ended up eating the
pasta that we made this morning also
I have another anecdote that is this my
friends in san josé meet
every Thursday to catch up or
to converse
and the particularity that it has is that it
called thursday volume that means
that is a 1 cost is the host and
must prepare a recipe or a dish
elaborated for all
in short we all have some memory
cute I remember a recipe some dish
that makes us travel in time even
sometimes we start to argue with other
people and that recipe is a lot is better
the house my mad mother without aunt or the one
They make me friends I was all had
also to tell you that it is at home with
my girlfriend they get for example that
Cannelloni now cannelloni
perfect ends are only the now and
he says they were delicious delicious
but the others are the best
Do not ask me why when you have the
same ingredients and all the side with
the same goal as those of the bad but it is
the love of the mother and the kitchen of the
mother
there are recipes that go from family to
family that marks a family or is a
legacy that is leaving and going
transmitting in my family for example
we do not have a recipe to transmit to
our future generations but if
I feel that what I have to transmit
it’s something that they left me and seeing my
grandmother to my aunt my father who is love
for the kitchen and the love for cooking for
another without asking for anything in return then
everything is part of the kitchen and the
gastronomy and that is through a
simple food dish can define
another culture or make us travel in the
time and remember our moment of
childhood
I shared happy moments of happiness
sadness or just sit down to
enjoy
gastronomy gives identity to the
villages it is said that when one travels to
the best way to know the place is
trying the typical dish with my
experience traveling gives me that
real through a plate one can be
imagine how they lived how was that
culture
about two years ago I felt the
need to convey all the love that
for the kitchen that my aunt especially
instilled from boy without realizing it and
That’s when Paw is born Aunt Martha
they will not ask me why gonzález
I need to make pasta and new in other
recipes
I decided to make pasta because the pasta are
those memories that I have as a child and
that identify me to my aunt and that you’re going to
be part of what I am today
time passes the time pasta kills
always it is growing always based
of sacrifice and with the goal that I
I proposed at the time of starting
also in the process is constant to
marta 3 this little manual who
they call 9 to adjust quite to Mars
call the kitchen is a very very manual
very very artisan
that the idea of the manual was also for
get extra value from pasta and
throw cooking tips but also follow
instilling love for the kitchen
I would have
the manual starts saying so for the
music that you like most serves you a
glass of wine and start preparing
other gourmet pasta
Nowadays, even if you do not believe it,
a year that was created that anger arose with
the federico friend of creating the first
Gastronomic festival of San José
when we started with the idea we
we ask how we do what value
we give to the festival so that it is not
simply the festival where is going to
eat and yao but it is a festival
to enjoy with the family
now I make a parenthesis for
remind us everything we were
talking and we talk about creativity and
imagination celebrations share moments
and good memories and it ‘s all this was what
that we try to transmit through
festival so that it had an identity
and stay in time
throughout the process that led
organize the festival the festival that
it was at times complicated to see
with joy but above all what
that I ‘m taking is the people who
met on the road and with ideas
wonderful and creative and innovative that
there is in san jose
all these people always followed our
objective this idea that was that
was to try to show that in san jose there
very creative things and to discover in
the gastronomy
it’s all you were telling me
after the festival was a success for
It was filled with people because everyone
they are all selling in everything but
there is something that was more important to me
in that
can see for example my friends at
5 in the morning are arming in the
stand is to see my friends and my family
from my mother my father my brothers my
premium even processed according to the
local aunt martha pasta if sometimes by
moments was overflowing with people but
they always with a smile and cheerful
see also tour the others stand and
see all the participants happy and
happy to see also the people who
I was enjoying the festival with the
children playing touring and everyone with
a joy that is for me the most
important part of the festival and is what
I tried to transmit through the kitchen
and the food
also in the festival all meaning
very important to me because it was common
it was a tribute to my aunt and a way
to thank all you told me about
boy and what makes today be
to get it
to go finishing and closing I want
leave a phrase of a recognized chef
Japanese called coma that says cooking is
the power to help maintain the
life on earth
[Applause]
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