Ritz-Carlton Magazine - Winter 2014 - (Page 122)

A SEA OF LOVE Barcelona chef Paco Pérez conjures miracles from his Passion for the deeP few places are as communal as a professional kitchen, and few acts are as collaborative as cooking in one. Yet in our climate of celebrity chefs, known by single names (Mario! Emeril! Wolfgang! Gordon!) the "we" of fine cooking has surely been overcome in our culture by the "I." Perhaps this is why you may not have heard of Paco Pérez, despite his four Michelin stars, and ascendance within what is often heralded as the greatest culinary zone of the world, the northeast corner of Spain. Pérez, when talking about food, from technique to philosophy, seems constitutionally affronted by the first person singular. But the artistry on the by Lauren SandLer PHOTOGraPHS by JuSTin Lane plates that emerge from his tiny kitchen at Enoteca, in the Hotel Arts Barcelona - simple, pure flavors rendered through stunning innovation - make it hard to place this humble, wide-smiling man among the brandished knives and blistering egos of his profession. 122 w w w. r i t z c a r lt o n . c o m http://WWW.RITZCARLTON.COM

Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Winter 2014

Ritz-Carlton Magazine - Winter 2014
Contents
Contributors
Editor’s Letter
President’s Letter
Falling in Love With ... Bangalore
Design
Shopping
Gifts
Beauty
Jewelry
Watches
Tradition
Behind the Scenes
Family
Local Knowledge
Outdoors

Ritz-Carlton Magazine - Winter 2014