Elena Arzack Game Changer # 40
To say that Elena Arzak was born a chef isn’t to far from the truth. Arzak has cooking in her blood. Her parents tried to dissuade her from working in the family business, but she would have none of it.
From the age of 11, she knew she would be working in the family restaurant known as Arzak. She started at age 18 and traveled Europe honing her culinary skills. She studied at the Schweizerische Hotelfachschule in Lucerne Switzerland.
In 1996, she joined the staff at Arzak, after two years she stared managing the kitchen at Arzak.
Elena describes her food as singular and avant-garde. Singular because it becomes a experience and avant-garde because she uses her unique culinary style.
Elena Arzak always insists of fresh local ingredients such as olive oil, eggs, garlic and vegetables. She insists the flavors should not be altered to much.
Spiked Sidra Shandy
1 teaspoon whole cloves
2 cinnamon sticks
juice of an orange
4 cups apple cider
1 cup Sidra (spanish cider)
Add cloves, cinnamon sticks, orange juice, and apple cider in a large saucepan.
Over medium heat allow to simmer for about 10 minutes. Do not boil.
Remove cider from heat allow to cool and then add Sidra.
Ladle cider into prepared serving mugs and garnish with cinnamon stick
The following bloggers are also featuring recipes from Elena Arzak. Please pay them a visit and see what they have to bring to the table.
Please join us next week when we feature Elizabeth Andoh.
Peace be with you,