Florencio
"It’s my purpose. It’s why I’m here. Thirty years in this plaza - but even before that, this was my inheritance. My father, and his father before him have held this job. It’s a responsibility not only to my family, but also to my clients and to the animal. I will always get everything out of each animal - whatever I can’t sell here, I sell it to others. Nothing goes to waste, just as it should be.
Sylvia
"What are you supposed to do when your product is ahead of the market? I am a chocolatier. It took years, dedication and more importantly passion to become one. As with many chefs, I gave countless hours of unpaid work for a chance to work with and learn from the best.
In some cities, the concept of high-end chocolates works, it’s appreciated. But my feeling is that Madrid hasn’t yet caught up to it. I don’t think people really understand the amount of time that goes into each one. As much as I want to continue following my dreams and refining my art, the reality isn’t that simple. You have to find a balance between your passion and what the market dictates. After all, this is a profession, one that needs to sustain me. And so, I’m left with a choice."
Paolo
"Things have changed. The Kitchen Life isn’t what it was 8 years ago. It’s changed - evolved. I think that drugs aren’t as much of a necessity to our industry as they once were. It’s always been bullshit - an excuse. If you start working in this industry with your own wellbeing in mind and remembering to take care of yourself, than you will choose the right choices.
Keeping up with your chef isn’t worth losing track of yourself. In the end it’s about the energy you hold and transmit to your team. Your choices will dictate what becomes of you. Will you last long enough to leave a legacy, or will you burn out?"
Ismahan
"It’s incredible what food can do; how much a meal can connect people. When she first started, I think the language barrier had an effect on her. She was more reserved. We’re a pretty diverse team, so when it comes to family meals, we enjoy the various cultures that make up our family. As she prepared us a Somalian dish you could feel her energy change. Her reservations were gone, and she was now in her element. Food has no barriers, and often times, speaks louder than words."