A cook at the junction
Jordi Vilà, a name that resonates among the great chefs of Catalonia, has been found in a moment of reflection. Born in Papiol in 1973 in an environment where the kitchen was the norm, Vilà has dedicated his life to culinary art, with a success that translates into the Michelin star, which he achieved in 2004 with his restaurant Alkimia. However, his trajectory has not been limited to the kitchen: he has expanded his horizon with initiatives such as Kostat and goes cooking, among others.
The call to action
With the aim of defending Catalan cuisine in front of the new trends, Vilà recently published the ‘Manual of Self -Defense of Catalan Cuisine’. This book, written in a humorous tone, presents arguments to claim our gastronomy in a context where its essence is threatened.
A lunch as a starting point
In a conversation during a lunch in Alkimia, Vilà was concerned about the consequences of the technological revolution in the kitchen. His experience has led him to realize that many young chefs are unaware of the value of tradition and craft. “We are in a break that causes the kitchen to stop at home,” he said.
The role of cooking in society
Vilà reflects on the importance of preserving authentic flavors, such as the taste of an onion or a pepper. Its concern lies in the loss of these flavors in a world that tends to accept mediocrity. “We must learn to harmonize the ingredients, to preserve the technique that allows us to enjoy each taste,” he said.
Onion as a symbol
The onion, for Vilà, is an ingredient that embodies the philosophy of Catalan cuisine. “He is a pacifier, an ingredient that unites,” he said, emphasizing how his preparation can transform a dish. The onion reminds us that cooking is a matter of nuances, and that every detail counts.
The future of Catalan cuisine
With his imminent entrance to the Catalan Academy of Gastronomy and Nutrition, Vilà is optimistic but watchful. Its mission is to make Catalan cuisine recognized and valued as an integral part of our cultural identity. “We have to talk more about our culinary richness,” he said with conviction.
Contemporary debates
The chef also addressed the avocado controversy, which could emerge as a new emblematic ingredient in Catalonia, despite its environmental implications. “It is an open debate, and it is interesting to see how our kitchen will evolve with new ingredients,” he reflected.
A message for new generations
For Vilà, the role of young chefs is essential. “They need to be responsible and connect with the tradition,” he said. His perspective is clear: cooking is a means of transmitting knowledge and emotions between generations, and it is essential for this connection to remain alive.
Kitchen as a reflection of values
Vilà concludes that his task goes beyond cooking; It is a way to defend a way of life. “The kitchen is a path to excellence, a space where essential values are put into play,” he said, emphasizing the importance of being consistent with what we defend.
