I'm Pere Planagumà and I'm a chef.
I'm actually managing the kitchen of this big house
that looks to the ocean, that's ROM restaurant from Roses.
My career has always been a gastronomic and cooking career, that is my passion.
I'd tell you it isn't vocational. I wasn't a very good student at the time.
The kitchen was something that I've never disliked, since I helped my mom in the house.
I liked to work, so one day I decided to study gastronomy.
When I finished school I started a series of practices...
At Bulli. I also started working at Mas Pau.
I started working at Celler de Can Roca.
I was also trying in England, France,
at big houses like La Tour Dargent.
Practically 15 years as head chef at Les Cols.
A restaurant where we made two stars Michelin.
I went from the mountain to the sea.
Now I'm here, looking at te ocean at ROM Restaurant.
I stayed with Joan Roca's classicism...
with...the rigor.
I stayed with Ferran's craziness.
With this fact that everything was possible.
For me, the most important values are
consistency, regularity and craziness.
I understand it's about balancing this values for
reaching very high levels.
The end can't by an obsession.
But as I understand gastronomy,
that is the fact of wanting to take it to the top...
if it's well worked...
if there's cohesion of the proposal from the dining room to the kitchen.
Well then, there's who values it positively.
I'm doing what I'm feeling.
The gastronomic proposal at the tavern
is a really compromised gastronomic proposal with our environment.
Our concept, our proposal, is enjoying.
Being satisfied at this place that looks at the sea.
And for them to take a nice memory of having a great meal.
For me, Cooking Tomorrow is
getting to understand again our context,
our landscape.
That is, the compromise. The cuisine of the future has to be a kitchen with compromise.
Sustainability...
Seasonal products...Traditional cuisines...
Bugs will be introduced.
Gastronomy. New ways of eating.
Zero Waste.
Chefs must take advantage of these challenges, taking action locally.
Being down to earth, since this is really harsh.
They'll have to work a lot.
It offers you a lot of satisfaction.
The world's best culinary school has to be
a cross-school.
Where there's liberty. Where there can be circulated freely.
And where teachers and students
have the capacity to
do and re do.
Always from a method and order.
