David Brandao is the chef and head of food and beverages at the Casas Heddy hotel in Puerto del Carmen, as well as a collaborator of "Saborea Lanzarote". In an interview on the Mas de Uno Gourmet program on Radio Lanzarote-Onda Cero, he defends the importance of working with nutritious, locally sourced products and explains the gastronomic transformation of the island in the last decade.
- As a champion of local products, how important is it to choose locally sourced products when cooking?
Since my first job here, on the island of Lobos, I have always valued locally sourced products. Also in my next project, "la isla del mar" at the Kentia restaurant. Now there is a boom, but we have been valuing it for many years. I also worked on it with Finca de Uga and Finca Machinda.
- Has society in Lanzarote changed towards a greater appreciation of local products?
These are projects that take effort, but nowadays it is much easier because there is acceptance from the public. 10 years ago, serving a ceviche or sushi was impossible, when the value of a fish is greater the less it is cooked. I think a good job is being done.
Saborea insisted a lot on these projects and I think that every year the result is seen, especially at fairs like the one in Teguise. It brings benefits to the island, for farmers, fishermen... nowadays there are very few chefs who do not value Lanzarote products and its gastronomy.
- How is the negotiation between the businessman, who naturally wants to maximize his profits, and the chef regarding the purchase of locally sourced products?
Nowadays everything is expensive (laughs). In the last two years, the general increase in prices has balanced the scales. When you bet on something, you have to know that the fruits take time and you have to put dedication into it. It's all a process. We are focused on what we want together with the entrepreneurs and with the farms.
The objectives are achieved now. In the economic part there has to be a balance, any business is still a company and has to have financial health. But it is important to insist and work for what you believe in.
- How has the gastronomic scene changed in recent years on the island?
Today in gastronomy, experiences are sold, more than dishes of food. People are looking for something different. As chefs we always have to satisfy the client, but we can also educate them. The client chooses, but we can show them the way.
- Tell us about the project you are involved in for a more nutritious and healthy diet...
That is my new bet. Not only to put everything I have learned over the years about locally sourced products, slow food... but also doing an analysis of the client's current life situation, how they are, and what they need. We tell them what type of nutrition they should have.
We are lucky to have a physiotherapy center for athletes with a professional team at a global level. Now we are finishing the winter season, but we have had a team of 10 people working in the physiotherapy center.
- Can you explain some keys of the menu you propose?
Taking care of nutrition makes perfect sense, in the end it is our fuel. If you start eating french fries every day, the effort is not worth it. Everything is connected and what we do is tell them what they should eat. For example, in the weekly menu, I only include two dishes that are fried. All the vegetables are from the Canary Islands and are fresh, we remove all the frozen vegetables.
- Is it still difficult for people to understand the importance of proper nutrition?
We have an agreement with the Government of Norway in the winter season. We have many clients from Norway and one of the things we have detected is that they did not understand the nutritional part. They thought that training was enough. We met with them and insisted on the importance of nutrition for health. When they finished their stay, they are three-week programs, there were people who left crying with satisfaction because they felt better.
