The current executive chef of the Brisa Marina restaurant, Germán Blanco, was one of the pioneers in incorporating different products into Lanzarote's gastronomy and thus merging local products with international cuisine.
In an interview on the radio program Más de uno Gourmet on Radio Lanzarote, this native of León who has lived on the island for more than 20 years and advocates for continuous training, recounts the beginnings of Saborea Lanzarote and analyzes the situation of the hospitality industry on the island.
- How did you arrive in Lanzarote?
I consider myself a local now, I've been in Lanzarote for over twenty years. I arrived just after turning 18. I had a relative with tourist restaurants in Costa Teguise, which was the common thread that made me interested in the profession.
Upon arriving on the island, I reflected on the traditional Canarian recipe book as a starting point. A simple recipe book, of great marine value, with salted products such as jareas and brines.
- How did you train in cooking?
I did a cooking module in León. One of the teachers was Yolanda León, from the Cocinandos restaurant, which now has a Michelin star.
Then I was in some restaurants in my homeland and after working with my relative in Costa Teguise, I was in several hotels and continued training in congresses such as those in Kursaal in San Sebastián or Zalacaín in Vitoria.
Basque cuisine was our icon for expanding cuisine nationally. I saw a big change, which humbly helped me a lot to extrapolate it to Lanzarote and show that you could make a slightly different cuisine.
"Saborea Lanzarote has opened many doors for us"
- And you continued training on vacation...
I was at the Amura restaurant for almost 14 years with the Calero family and I learned a lot. During my vacations I was at Mario Sandoval, at Albert Adriá's Tickets, I was at Vivaldi, by Carlos Cidón... to continue training.
Then I took over the La Tegala restaurant in Mácher. It was a very beautiful solo experience, a wonderful time. I made a qualitative leap at a professional level.
Later I joined the La Cascada Group with Cristóbal Sánchez and the same. I believe that, wherever you go, you have to give your best and enter with the greatest guarantee of enjoying and sharing the restaurateur's project.
- People need to know that to work with great chefs sometimes you have to pay...
In my case I didn't have to pay, but I did go selflessly. I paid for my own accommodation and worked a lot of hours under significant pressure.
I encourage all those people who want to start in this profession to do continuous training and if the employer doesn't provide it, they should look for it themselves, they won't regret it.
"I think we have to merge what we have with products from around the world"
- How do you assess the situation of the sector in Lanzarote today?
I think we have all improved. Saborea Lanzarote has opened many doors for us. It is true that there is a shortage of labor. The reasons are endless: housing, working conditions, professionalism...
Today, what is most valued is the delivery of a positive attitude, of wanting to learn, of wanting to contribute. I don't think an employer has problems rewarding someone who demonstrates a good attitude with continuity, with a background and a productivity parallel to a good attitude.
- You were one of the pioneers in bringing different products to the island's kitchens...
It was surprising back then to have foie gras or plankton... I think we have to merge what we have with products from around the world. It is true that you have to have the ability to introduce a cost product that is affordable to defend such as an artichoke from Tudela or an asparagus from the Duero.
You have to find a balance. I have always been in favor of making a globalized cuisine fused with products from the territory.
- You were also a pioneer of Saborea Lanzarote...
It was a very positive project for the island. Saborea España was created and different destinations were grouped together, Galicia, Comunidad Valenciana, Canarias joined and Lanzarote was a pioneer in shaping that project under the Saborea Lanzarote umbrella that was created from the administration.
We started a series of 10 or 12 chefs, led by Juan Betancort and from there a series of activities were developed that were very good for all of us at a professional level.
- You will represent Lanzarote at Madrid Fusión, what are you going to present?
Yes, at the end of January a group of colleagues and chefs are going to Madrid Fusión.
In the multipurpose room there will be a classroom where Lanzarote will present a series of tapas. There will be sweet potato from Jable, scarlet shrimp, shrimp from La Santa, de grano, we will bring lentils, fish, moray eel and comber.
Returning to Brisa Marina, what else can you contribute to a restaurant that is doing so well?
At Brisa Marina we make seafood cuisine with rice dishes and a huge variety of fish. I give way to a type of cuisine that is a little more assembled, but always respecting the product and Juan's philosophy.
I love this type of project that is consolidated, but that wants to go a little further. With ambition to improve in terms of product, presentations...
We have launched a range of seasonal dishes that are taking us a little out of our comfort zone. We are also having an important boom with different cuts of tuna and, as always, a lot of variety of fish.
