Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Donostia-San Sebastian, Spain
Elena has worked for Albert Roux, Alain Ducasse and Pierre Gagnaire, but thinks of her father, Juan Mari Arzak Arratibel, as her most important tutor.
A family business established by revolutionary Juan Mari who previously ran a restaurant with his mother. Elena is Juan Mari’s daughter. Currently, it’s the fourth generation Arzaks running the restaurant.
San Pelligrino awarded them 8th place out of the 50 best restaurants in the world
Best Female Chef 2012.
Father Juan Mari was with Pedro Subijana, Raymond Oliver and Paul Bocuse in the Salon de Gourmets (the ‘Round table of Madrid’) which wanted to collectively invent a new cooking style. Elena performed in 2011 on the English, ‘The Restaurant Show’
Text: Lisanne Mathijssen | Video: Jord Althuizen | With many thanks to Thomas Ruhl of Chef-Sache www.chef-sache.eu
Power woman Elena Arzak
Elena Arzak is the chef at three-star restaurant Arzak in San Sebastian. Arzak has already produced four generations of top chefs, crowned by Elena’s achievement of becoming Best Female Chef of the world in 2012. Elena has studied in Lucerne, Switzerland and has subsequently worked in various European kitchens including the Roux brothers’ in London; Troisgros in Roanne; alongside Alain Dutournier in Paris and with Claude Peyrot, also in the city of lights. Her choices were well thought-out: 'Above all I wanted to learn about different styles. What fascinated me is that everyone has his own personality, organization and method but the result is always excellent.'
For Elena it is important that the Basque cuisine is understood. Contact with the guests is also very important to her. According to her, ‘You cannot fully enjoy a particular cuisine until you understand it. My contact with the guests also has another reason. I would like to see our style evolve but we have to do this together with our guests. We are here to make them happy.’
Food Inspiration interviewed Elena Arzak at the international festival Chefs’ Revolution where she presented luminous plates, called ‘El Resplandor’, the splendor. Another of Elena’s revolutionary dishes is the ‘fractal fluido’, a colored liquid which slowly fans out. Elena’s revolutionary cooking really shows in her iPad-dish: to intensify the gastronomical experience in her restaurant, she uses iPads instead of plates. While you are eating, the videos underneath your meal broaden your experience.
Watch the video to see her dishes en learn from her philosophy.