Juan mari arzak biography of martin
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Gastronomy and Beyond | SESSION 1 - Fall
From the mid s onwards, he began to receive awards and recognition that made the Arzak Restaurant a benchmark in national and international gastronomy. In Juan Mari Arzak, together with a group of chefs, revolutionised cuisine and created a concept and a movement: New Basque Cuisine. In he was awarded the second Michelin star and in he was awarded the third star in the Michelin Guide. He was the second to receive the triple recognition in Spain and has held it ever since.
In the s, Elena Arzak, Juan Mari Arzak's daughter, joined the family restaurant. Elena studied Hotel Management in Switzerland and then went on to work in the great kitchens of Europe, including Maison Troisgros, Pierre Gagnaire, Carré des Feuillants and Le Vivarois in France, Louis XV in Monte Carlo, Le Gavroche in London, Antica Osteria del Ponte in Italy and El Bulli in Spain.
In May he received the Chef de l'Avenir award from the International Academy of Gastronomy. In , the Spanish Academy of Gastronomy awarded him the National Gastronomy Prize. And in she was crowned Veuve Clicquot World's Best Female Chef.
Today, Juan Mari Arzak shares with his daughter Elena his cooking, knowledge, passion and desire to continue making history at Arzak. History of th
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Arzak Dining Room
Juan Mari Arzak may be the world’s most influential chef, and yet he is mostly unknown outside of his native Basque Country.
Starting in the s when he took over his family’s restaurant just outside of San Sebastian, Arzak (along with others) developed the style of cooking known as New Basque Cuisine that would inspire and liberate a new generation of Spanish chefs – most notably Ferran Adria of El Bulli fame, as well as Jose Andres, perhaps the most prominent practitioner of vanguardista Spanish cooking in the United States.
Arzak’s family has owned the restaurant since , and Arzak himself grew up helping his family run it, learning the fundamentals of traditional Basque cooking from his mother and grandmother. Over the decades, San Sebastian’s proximity to France inspired much culinary cross-fertilization, most notably in the s, when nouvelle cuisine as practiced by French chef Paul Bocuse had a profound influence on the young Arzak.
Nouvelle cuisine, and what would become known as nueva cocina vasca (New Basque Cuisine), took traditional techniques and ingredients and applied new techniques (often inspired by scientific processes) that retained t