Tuesday, March 28, 2023

Martin Berasategui, Beko Ideas Lab That Combines Tradition, Creation and Sustainability

Symbiosis. This is what the chef has achieved with 12 Michelin stars, Martin Berasategui, and state-of-the-art equipment brand BekoOne A symbiosis of mutual cooperation involving creation, invention and commitment to the future of the environment They have marked a professional and personal relationship that has lasted for over a decade. A necessity in the culinary process paves the way for a solution. An idea, a need arising from a highly sought-after kitchen is the springboard for a commercial product to become a reality. Let me explain: if you need a device that keeps dishes warm individually and no one has thought of it yet, Martin proposes, asks for it and Beko develops it. And he sends. Symbiosis.

As such, the house of Berastegui has over the years culinary creation and technological innovation, but is linked to its roots, to its mother and father, to the trunk. beginning, whole, was Bodegon Alejandro, the legendary dining house run by his parents and his aunt in old San Sebastian. “He was always my hero,” Martin recalled with emotion in a meeting with the press in which he made his memories the benchmark for his work: “I’ve never heard them complain about anything.” And his wellspring of wisdom: “He taught me to improve every day.” And always living in development, instead, without looking back, at the roots of the consonant and its values, but with his eyes on the horizon, without the lines drawn. straight, curved or sinuous. No problem. Does not matter. The result should be excellence for the customer. “I don’t want them to thank me, I thank everyone who comes to my house to eat with me… and they stay happy.”

Nation World News Desk
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