"I am very optimistic. A new game begins and the cards are dealt again, new opportunities"

Last Friday, May 15th, we overflowed Gastronomika Live with energy, optimism and recipes. In a conversation with Toni Massanés, director of the Alícia Foundation, we talked about the new normality that will be imposed. "I face the future without fear as I have the best weapons in the industry: work and creativity."

Read the full story by clicking here.

We discuss the uncertainties of reopening on "El matí de Catalunya Ràdio"

Partitions to separate diners, 50% capacity, "take away" and larger terraces…

On Thursday 7th of May, Ada Parellada, Carme Ruscalleda, Òscar Manresa, Antoni Rubies and I were invited to "El matí de Catalunya Ràdio" where we discussed the impact of Covid-19 on the world of catering and what we expect from the return, which looks like it will have to be staggered and slower than we would like. Listen to us at the following

Landscape - A new \

At the beginning of the year, Pur was the set for an episode of "The Creative Talks". In this very interesting episode, together with Oriol Villar, Pere Sala Martí and a representative of the Architecture studio, we talked about the Catalan landscape in a more open sense. Does the landscape define people? Or is it the people who define the landscape? Either way, it enriches us, identifies us, inspires us and transforms us.

Take a look at the end result.

Diari de Girona compiles the CAN interviews where, together with Joan Roca and Fina Puigdevall, we explain how we are experiencing confinement.

In the interview with CNA, the three chefs explained how we are experiencing confinement and the current situation with our respective restaurants. We talked about how some of us have opted for home stoves and what has led us to share them with everyone.

Here is the full article.

From the restaurant stoves to the home stoves. Interview at Regió7

Today, Saturday April 4th, the newspaper Regió7 shares my day-to-day life during confinement. I admit that I spend my day doing what I do best, but at a much slower pace and exclusively for my family. There are recipes, which I would never have dreamt of making if it hadn’t been for this dedicated family time.
Read the full article here.

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