Torres Brothers

How were your beginnings in the kitchen?

The beginning was “exciting”, from a very young age we were with our grandmother, who was passionate about cooking. She emigrated from Linares to be able to take care of us. Our parents had to work and she spent all day in the kitchen, and of course, she took care of us in a very natural way: in the kitchen. Being able to help her and enjoy two very beautiful moments at home: lunch and dinner... it was wonderful.

The beginning of the profession was harder. On the one hand, we started studying at the age of 16 with Josep Lladonosa, a master cook, and the truth is that it was exciting. But then the first beginnings in restaurants were complicated, very hard: scrubbing pots and cleaning. They rarely let us cook, which was what we liked.

But we were very clear about what we wanted, and whoever looks for it gets it. Little by little we have achieved it.

Your advice for young chefs just starting out in the kitchen.

Perseverance and passion. You are going to find many problems, many obstacles, and what you have to do is get up very quickly and keep trying.

If you want to be a great cook, you can't be in a hurry, you must have time to learn, calm down, go to humble houses to get to know the basic cuisine and then to great restaurants. But above all not running, understanding how the kitchen works, understanding how a restaurant works, and once understood, it is not only cooking: it is knowing how to buy, knowing how to work the product, knowing numbers,... Because to go far you need to have many notions.

And then to be a good person, which is what our teacher Josep Lladonosa taught us. Being a good person will open many doors for you. If you put passion into it and you are a good person, everything will be easier for you.

A dish from your childhood that brings back memories...

In our case there are many: the broth, the bread, the cannelloni,... We could talk about a thousand dishes.

Fortunately, we have had a childhood full of flavors and smells that we reinterpret today.

The most important thing in a frying pan is…

That it does not stick and that it has durability are the most remarkable things. And make it pretty, because beauty in a frying pan is also important.

Do you cook at home for yours?

Of course. We cook at home every day, because we like it. We come to the restaurant because we love to cook in the restaurant. For us it is therapeutic, relaxing, and very necessary.