As is often said, “each master has its trick”, that is why each chef confronts his daily services in a different and personal way. Today, through this interview, we\u2019d like to share with you how our chef Alberto Ferruz prepares, lives and enjoys his daily life in BonAmb.<\/p>\n
.<\/span><\/p>\n PRE SERVICE<\/strong><\/p>\n In the 30 minutes before coming to the restaurant you invest the time in… What is the first thing you do when you arrive at BonAmb? What kitchen tool do you use the most to prepare the service? How do you like to organize your team? A fixation that you must do before the action… What does your distribution zone look like? A song that you associate with this previous moment… .<\/span><\/p>\n SERVICE<\/strong><\/p>\n Explain your action procedure once a command enters… Do you have a lucky charm that you use in all the services? How is the connection between kitchen – dining room during the service? What ingredients are not missing by your side at that time? How do you deal with any setbacks that arise during this process? A song that you associate with this moment… .<\/span><\/p>\n POST SERVICE<\/strong><\/p>\n Describe your sensations right after finishing the service… What is the last thing you do before leaving BonAmb? Do you remember any special service? And why? In the 30 minutes after you leave the restaurant you invest the time in… A song that you associate with this post-service moment…
\n<\/strong>Well, my day starts at 7 in the morning. First I go for a run and then I feed my daughter breakfast. After that, everything is kitchen. I don\u2019t have thirty minutes of preparation. My service starts at nine in the morning and ends at one at night with short moments dedicated to my daughter, the time in between can be considered a constant service.<\/em><\/p>\n
\n<\/strong>Observe the empty restaurant. It gives me a bit of peace before getting into everyday life. And every morning I think about what we can do to make people a little happier.<\/em><\/p>\n
\n<\/strong>The mind. For me everything starts there before materializing in the kitchen.<\/em><\/p>\n
\n<\/strong>I love organized disorganizations. A bit of anarchy serves creativity well. Or maybe it\u2019s just because I don\u2019t know how to do it otherwise.<\/em><\/p>\n
\n<\/strong>Clean my kitchen shoes. I don\u2019t like people who wear dirty shoes in a restaurant, it\u2019s a bit of an obsession of mine… hehe.<\/em><\/p>\n
\n<\/strong>I don\u2019t have a distribution zone, my kitchen is divided by different courses. But I like the open areas and the fact that the distance between the places where the dishes are created to the place where they leave the kitchen is very short.<\/em><\/p>\n
\n<\/strong>\u201cThunderstruck\u201d, by AC\/DC.<\/em><\/p>\n
\n<\/strong>Well, everything is organized, the command is only a guide. Before receiving a command everything is already arranged to come out correctly, the command is only what hits the start button.<\/em><\/p>\n
\n<\/strong>Red shoelaces and a red bracelet.<\/em><\/p>\n
\n<\/strong>Well, it always has to be fluid and very respectful. If one of the teams is not concentrated one hundred percent of the other suffers, it is a bit like that of a marriage.<\/em><\/p>\n
\n<\/strong>The concentration and the momentum.<\/em><\/p>\n
\n<\/strong>The things in the services have to be solved in minutes and with logical reasoning, that is important so the client to feel a pleasant experience.<\/em><\/p>\n
\n<\/strong>\u201cDu Hast\u201d, by Rammstein.<\/em><\/p>\n
\n<\/strong>It depends on the day but normally after 3 or 4 hours of maximum concentration comes the feeling that you have emptied yourself and you are satisfied.<\/em><\/p>\n
\n<\/strong>I prepare for the next day.<\/em><\/p>\n
\n<\/strong>No, some time ago I learned that services are a bit like football matches, what happens in the game, stays in the game and you have to learn to disconnect or you end up having problems.<\/em><\/p>\n
\n<\/strong>Listening to the radio, read or be with my daughter.<\/em><\/p>\n
\n<\/strong>\u201cStandby\u201d, by Extremoduro.<\/em><\/p>\n<\/div>