Enrique Sanchez

Did you always know that you wanted to be a chef?

No way. It was always clear to me that I liked to cook, to be surrounded by pans and in front of the stove. But I never thought that I would dedicate myself to cooking professionally. Even more so, when in my family there was no family history.

I actually started studying medicine. But one fine day, I understood that my passion for cooking went beyond a simple hobby. I changed and that's where it all started.

What is the most important thing on a plate?

For me, every dish has two fundamental components that define its success: flavor and timing.

Taste over aesthetics. Although the presentation always adds up, a dish with a wonderful staging, if it is not tasty, will hardly excite us.

And every recipe or dish has its moment and its company. This factor means that a simple salad or some croquettes made by your mother can make you feel that you are enjoying an authentic delicacy of the gods.

What's more, many dishes are authentic photographs that we have memorized and relate to that precise moment in which they made us happy. This is what I call the “stomach memory”.

The best of your profession? And the not so good?

The best… The day to day, the current concept of guild and fellowship, research, try, rectify, create, discover and cook. All to receive the prize of seeing your guests get excited and walk out the door of the restaurant with a smile.
The not so good… the destructive criticism and the minutes that this profession has taken from my family.

What 3 things can not miss in your kitchen?

Willingness to do things well, good tools and quality raw materials.

What is your fetish dish?

My mother's pout. More than 20 years in the kitchen and I still can't find the point that she gives it. Delicious!

We see that you are in good shape! And you are a cook! Could you give us some advice on how to take care of yourself a little on a day-to-day basis?

Well, sport is the way I have to dedicate an hour exclusively for myself a day. No cell phones, emails, calls, just sports and me. I usually train Crossfit very early and that makes me start the day in an active and energetic way.

For me, the care and health of oneself is in something as simple as sports and food.

We know that you have always collaborated with non-profit foundations, contributing your bit to society. What has been your latest social work project?

In solidarity issues I don't know how to say no. I think that solidarity changes who receives it and who gives it. Over time I have discovered that the more you collaborate and help, the better you feel and the more you grow in values ​​as a human being.

I collaborate and am involved in various foundations; but with Unicef ​​it is the one to which I dedicate the most time. Now we are dedicated to the refugees from Ukraine.