Alberto Chicote, the renowned Spanish chef and television personality, has taken his culinary quest to Badajoz, seeking to unearth the finest ibérico pork dishes the region has to offer. During his visits to four local restaurants—Koru, Bohemia, Mellow Grill, and Tierra Nuestra—Chicote didn’t just sample their offerings; he sparked intense discussions among the restaurant owners about their culinary practices and business philosophies.
Visiting Koru, owned by Manuel Gómez, the culinary assessment began with Chicote smelling the restaurant’s arroz (rice) dish. "I would be careful," he warned upon detecting issues, stating emphatically, "I’m not going to taste it; I think it’s fermented." Gómez had to explain to his staff the rice was spoiled due to poor conservation, showcasing the carelessness affecting the restaurant industry.
At Bohemia, Chicote engaged with Carmen González, who is no stranger to the challenges of the restaurant business. Her experience as a business owner since the age of 19 came to the surface during her discussion with Iván Gallego from Mellow Grill. Their confrontation was both heated and telling, illustrating the friction between culinary ambition and practical business operations. "Your vision as a businesswoman I understand," Gallego stated, as he challenged González’s approach to space management and customer counts, insisting for her, “one more table means more sales at the end of the day.”
González, undeterred and confident, countered, "Evidently, I’ve set up a business, not an NGO." This remark encapsulated the fierce independence characterizing her management style. "I can be glamorous and still wash dishes!" she responded forcefully to Gallego's insinuation about her professionalism based on her appearance.
Chicote observed this tension with astonishment, pressing for clarity. "But did you know each other before?" he asked, intrigued by the sharp exchanges. González asserted, "Maybe you thought if I'm dressed nicely, I can't work. I can be blonde, wear heels, and still work!" This exchange underscored deep divides not only about approaches to business but also about gender perceptions within the culinary industry.
The tensions didn’t stop there. When tasting the burrito at Mellow Grill, Gallego encountered plastic mixed with his meal—an oversight Chicote addressed directly: "We have serious problems here." Moments later, at Tierra Nuestra, Chicote confronted another problematic dish, noting its sourness, adding to the mounting frustrations. "I’m here to tell you because no one else wants to, but it’s delicate!" he stated to the owner, Andrés Fernández, who bemoaned the absence of one of his cooks due to illness.
The culinary situation painted by Chicote was not just about special recipes or pork quality; it encapsulated the pressures and commitments restaurant owners face daily. With each interaction, whether through sampling dishes or confronting service breakdowns, Chicote emphasized the importance of professionalism and quality food service.
Through his explorations, Alberto Chicote not only assessed the culinary prowess of Badajoz’s restaurant scene but also highlighted the common struggles and passions of those within it, reminding everyone involved of the dedication required to maintain high standards.
The saga of Badajoz’s culinary talents continues as these chefs evaluate their practices, perhaps inspired by Chicote's relentless pursuit of excellence and commitment to quality. With his ever-present charm and strict standards, Chicote aims not just to find the best dishes, but to stir up conversations about improvement and accountability—priceless lessons for chefs and restaurateurs alike.