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| Europe's Best Weight Loss Method | HELP | Forgot Password | Wednesday, August 20, 2008 | |||||
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Self-size Chef - Fernando Hernández
Fernando Hernández, chef and owner of the restaurant "La Llotja" of Barcelona, has been at it for the past 20 years, first as a Maitre of the Italian restaurant "Il Villaggio", and then as chef of the prestigious restaurant "Caballo Rojo" of Cordoba. In 1993 some football players of F.C. Barcelona Football Team proposed to open a restaurant in partnership: thus "La Llotja" was born, as a gathering place of the Barcelona team at the beginning, today as one of the more prestigious restaurant in the Catalan capital. What are the characteristics of your restaurant and the type of cuisine it offers? FH: Our cuisine can be best defined as "of the market", meaning that it is mainly based on fresh seasonal produce. In general I try to offer traditional recipes but prepared in an innovative manner. I consider myself a creative chef. Can you describe your most representative meal? FH: More than a meal I prefer to talk about a product, like Salt Cod or Bacalao. Our recipe most called for is made of Bacalao and it is called "Cumbre di Montserrat", prepared with honey, ricotta cheese, raisins and pine nuts. The most populra meat dish is the Laminated filet with an array of wild mushrooms reduced with Port, a favourite with Self-size members. You should try it. Based on your personal experience how have the tastes of the people changed in the last few years FH: It is amazing how rapidly and profoundly both food preparation and people’s tastes have evolved. Today the client has a certain culinary education that he lacked before, and that is translated into an overwhelming request for quality. Moreover, we cannot underestimate the health aspect or the aesthetic aspect, two factors that are gaining a major momentum in people’s lives. What is your opinion regarding "eating healthy"? FH: As people have so much more knowledge about the foods we eat, there is an increasing demand to eat healthy today, and we chefs have to adopt. In my case, I try to use foods that are the most natural. In other words, fresh Mediterranean products of high quality. What are your views about healthy food combinations, as these are done in the Self-size Method? FH: I am convinced of the goodness and efficiency of this Method, and the food combinations are healthy and balanced. To my clients that follow the Self-size Method I always encourage them not to give up and to follow it with conscience, followed by an exercise plan. It is the only way to approach life with smiles and health. |
