00:11 I've been a lousy student.
00:14 One of the most important things that ever happened to me in my life.
00:16 was repeating the course,
00:18 to get kicked out of cooking school for a year.
00:20 Because when I joined the following year,
00:22 I became 'buddies' with two people who were really passionate about it.
00:27 And what do you get? Passion.
00:30 I mean, we're very porous to the medium,
00:33 and I was lucky that I fell into the side of two passionate
00:37 and they passed on their passion to me.
00:39 And maybe that saved my life. I don't know.
00:48 I'm a big believer in the ecosystem concept.
00:50 Mugaritz could not be thinking about the things that it is thinking about.
00:54 if these tasks had not been done before.
00:58 We have ploughed a field,
00:59 but somebody took care of removing the stones,
01:01 to remove the trees, to flatten it.
01:03 I've already found the terrain flattened out.
01:06 - Andoni, what do you expect from this 21st edition of SSGastronomika?
01:10 - That we leave everyone with a good taste in their mouths.
01:17 I believe that the paradigm shift
01:19 was when the restaurants of these chefs of the nouvelle cuisine basque
01:23 convinced society that what they were doing was not just eating,
01:28 but it had a different dimension,
01:30 they were doing signature cuisine.
01:32 They changed that paradigm
01:36 and, well, I was born into that climate.
01:37 - Hey, thanks for coming, everybody, really.
01:45 When we talk about cooking
01:46 we're talking about territory,
01:49 we're talking about the past,
01:50 we are talking about something that represents us,
01:52 but we are also talking about sustainability.
01:56 For us from the beginning, our environment and what we were proposing,
02:01 it very much shaped the style of our beginnings.
02:06 What is priceless is for you to eat a blade of wild thyme.
02:13 that we have collected in the area of Aizpitarte.
02:17 When we give something to the people we have picked up, we are much more committed.
02:23 "Look, you've made the effort to come all the way down here.
02:25 and we're going to commit ourselves to the point of giving you something.
02:29 that if we don't give you a taste of it, you'll never know it".
02:32 So it already transcends the taste, the aroma,
02:34 and it has much more to do with the intentions...
02:38 It has to do with this idea that
02:40 or we fight so that what we do
02:43 today is sustainable,
02:45 or there will be no future.
02:51 Don't be afraid to do.
02:53 And it's complicated because we all talk,
02:55 we're all talking about entrepreneurship,
02:57 but we are not prepared to take the risks of it.
03:00 We want innovative projects,
03:03 but we want them to be successful
03:04 and that doesn't exist.
03:08 I was there in '93 and '94.
03:11 At that time 'El Bulli' was very much in question,
03:13 and there were days when we gave zero diners,
03:16 zero diners.
03:17 So I understood that when you have an avant-garde proposal,
03:22 really different, really different,
03:25 is going to have to suffer.
03:27 I had come from a world where I had been 'told in my head' that
03:31 the good restaurants are the ones that are full and that the goal is to fill them.
03:35 I mean, you've got to get something that's successful.
03:38 We've mis-sold the success thing.
03:40 We live in a world of headlines, in a world of social media.
03:44 where everything lasts seconds...
03:47 Well, if we're going to do some quality stuff.
03:48 we need time,
03:49 we need to work on that concept
03:51 that was always in the craftsmanship:
03:52 again and better.
03:54 And tomorrow? Again and better.
03:55 And the day after? Again and better.
04:01 What we are doing today in the field of gastronomy is unprecedented,
04:06 has never existed before in society:
04:08 that you're not just a passive recipient of something,
04:11 but that you are absolutely in that tension that demands of you
04:16 that demands of you an experience that engages you,
04:19 I think it's unprecedented.
04:26 Since we started we have had a multidisciplinary relationship.
04:32 We have worked with La Fura dels Baus.
04:34 In fact, the show we put on was presented at Tabakalera.
04:40 So, we've worked with people from all walks of life:
04:43 Harkaitz Cano, Manu Muniategiandikoetxea, Daniel Innerarity...
04:48 Well, all of this has given us an extraordinary richness.
04:50 when it comes to making the proposal that we are offering to the world,
04:54 but I'm convinced that we have also brought a lot to the table
04:58 to the people with whom we have collaborated.
05:00 And this should give us food for thought about what the future is going to be like.
05:04 I think the spirit of Tabakalera is born with that perspective.
05:09 When you bring in creative people
05:11 doing different things in one space,
05:12 there's a good chance it will hybridize.
05:16 This is the world to come.
Tabakalera-denbora | Vincent Maraval
09:44
Tabakalera-denbora | Uxue Alberdi
08:14
Tabakalera-denbora | Ted Hope 08:53
Tabakalera-denbora | Susanna Tesconi
09:20
Tabakalera-denbora | Ricardo Díez Muiño
11:15
Tabakalera-denbora | Niño de Elche 08:48
Tabakalera-denbora | Maria Ptqk
09:47
Tabakalera-denbora | Marcos García
08:49
Tabakalera-denbora | Jone San Martín
10:07
Tabakalera-denbora | Jon Cazenave 07:43
Tabakalera-denbora | Javier Pérez Iglesias
07:49
Tabakalera-denbora | Isabel Herguera
11:12
Tabakalera-denbora | Helena Taberna
08:28
Tabakalera-denbora | Frédéric Martel 09:04
Tabakalera-denbora | Eva Sangiorgi
07:55
Tabakalera-denbora | Dea Kulumbegashvili 09:47