Diario ABC
El chef Borja Marrero explica lo duro que es trabajar en restaurantes con estre…
El canario se sincera y relata su experiencia en las cocinas de El Bulli, de Ferra Adrià, y del restaurante Arzak, de Juan Mari Arzak
45
533
62
36k
Michelin-Starred Chef Reveals Unpaid Apprenticeships and Grueling Hours in High-End Cuisine
A recent podcast episode featuring two-Michelin-star chef Borja Marrero of Muxgo has shed light on the demanding realities of working in prestigious culinary establishments. During a discussion with Óscar Díaz on the "Actitud Constante Podcast," Marrero addressed common misconceptions about salaries in Michelin-starred restaurants. He revealed that while the work is incredibly intense, often involving 16-hour days, the financial compensation is not always as high as the public might assume, particularly in the past. Marrero recounted his own experience, stating, "I worked an entire year at Juan Mari Arzak's without earning a single euro, working 16 hours a day." He emphasized that for him, and many others in the industry, this path is driven by a profound passion, describing it as "a philosophy of life." This candid insight highlights the immense dedication and sacrifice required to reach the pinnacle of the culinary world, often prioritizing experience and learning over immediate financial gain.
ElHuffPost
El chef Borja Marrero desvela cómo fue su etapa de prácticas en un restaurante …
El debate está servido.
