{"id":3354,"date":"2011-09-02T00:00:00","date_gmt":"2011-09-02T00:00:00","guid":{"rendered":"http:\/\/www.martincodax.com\/yayo-daporta-interview\/"},"modified":"2011-09-02T00:00:00","modified_gmt":"2011-09-02T00:00:00","slug":"yayo-daporta-interview","status":"publish","type":"post","link":"https:\/\/www.martincodax.com\/en\/yayo-daporta-interview\/","title":{"rendered":"Yayo Daporta Interview"},"content":{"rendered":"<article class=\"texto\">\n<p>\u00a0<\/p>\n<p>Four months working in \u201cCasa Solla\u201d. Three months working months with his great friend \u201cAlejandro\u201d in Almer\u00eda. And nearly a year working in \u201cEl Amparo\u201d in Madrid. But at the end he decided to open his own restaurant. We\u2019re talking about Yayo Daporta.<\/p>\n<p style=\"margin-left:36.0pt;\">\u00a0<\/p>\n<p><strong>You\u2019ve grown up in the heart of a family devoted to the farming of selfish and seafood. How have your roots influenced your passion for the cuisine?<\/strong><\/p>\n<p>My roots have not made me to devote myself to the cuisine, but they have really influence my way of cooking. I consider myself a chef of products. I mean, a chef that does his utmost to emphasize all our region products and its great quality.<\/p>\n<p>\u00a0<\/p>\n<p><strong>After having studied in the Culinary School of Santiago de Compostela you\u2019ve also been working in different world renowned restaurants. What period of your career has really marked you and why?<\/strong><\/p>\n<p>Without doubts, the opportunity of working together with Carlos Posadas in El Amparo Restaurant has marked my entire career. It was my first job and the opportunity to know all the different departments in a big cuisine. Today, I still identify myself with the way of cooking and the cuisine of Carlos.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Finally, you\u2019ve decided to open your own restaurant. Your cuisine is defined as \u201cModern Galician Cuisine\u201d. Could you explain what this definition means for you? What do you think the Galician consumers think about this new style of cooking?<\/strong><\/p>\n<p>This definition is used for describing the traditional Galician cuisine which has been revised and adapted to the new methods we have for cooking nowadays. We adjust cooking times. We introduce influences from other kinds of cuisines for making ours even better, but we can never lose the traditional style.\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><strong>You are one of the Galician chefs that has a Michelin star. What does this recognition mean for you?<\/strong><\/p>\n<p>When your job is recognized at any level, it is the most important thing that can happen to you.\u00a0 And being recognized by such an important guide is fantastic. However, I think that all prices and recognitions have to be the consequence. They should never be the objective.<\/p>\n<p>\u00a0<\/p>\n<p><strong>What do you think are the current challenges in the gastronomic sector?<\/strong><\/p>\n<p>The most important challenge we have in Galicia is being able to defend our gastronomy beyond the products. We are really lucky because all our raw materials have a great quality. We want to place the Galician cuisine where it deserves. At the same level as the Basque or Catalonian cuisine. In fact, I think the most important revolution in the gastronomic sector is taking place in Galicia.<\/p>\n<p>\u00a0<\/p>\n<p><strong>You\u2019ve tasted our wines in many different occasions. What is your favorite?\u00a0 And, for you, what would be the perfect place to enjoy it?<\/strong><\/p>\n<p>It is not a secret that I\u2019m a real lover of your wines. And personally I like very much \u201cMart\u00edn C\u00f3dax L\u00edas\u201d and \u201cGallaecia\u201d. Mart\u00edn C\u00f3dax L\u00edas emphasizes the saltiness notes of our seafood and \u201cGallaecia\u201d is an incredible surprise.<\/p>\n<\/article>\n","protected":false},"excerpt":{"rendered":"\u00a0Four months working in \u201cCasa Solla\u201d. Three months working months with his great friend \u201cAlejandro\u201d in Almer\u00eda. And nearly a year working in \u201cEl Amparo\u201d in Madrid. But at the end he decided to open his own restaurant. We\u2019re talking about Yayo Daporta.\u00a0You\u2019ve grown up in the heart of a family devoted to the farming...","protected":false},"author":1,"featured_media":1377,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"categories":[37],"tags":[],"class_list":["post-3354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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