The Lanzarote native Javier Hernández is today the executive chef of Tacande, a restaurant in Haría, recommended by both the Michelin Guide and the Repsol Guide.
In an interview with the Radio Lanzarote-Onda Cero radio program Más de Uno Gourmet, he shares his entire journey in kitchens until reaching where he is today.
“My studies have been within the kitchens, I learned from everyone, including the busboy,” shares Hernández, who started working in hotels: “I was lucky enough to have the opportunity to work with German Blanco at La Tegala, el Bistró, and La Cascada. Germán is a person who teaches you in a didactic way and allows you to evolve.”
The chef of Tacande believes that “Lanzarote should have a gastronomy university,” but since it doesn't exist, he had to use one of his favorite sayings: “Necessity sharpens the mind.”
Thus, he dedicated himself to learning within the kitchens and “working very hard” until, as he admits, “before I knew it, I was running a kitchen.”
“Lanzarote should have a gastronomy university”
The call from Tacande came after nine years working in Playa Blanca, explains Hernandez, who is grateful for the opportunity due to the projection it has given his career.
“At Tacande, we do creative Canarian cuisine, making small travel nods, but always without losing the essence of the product,” shares the executive chef.
Hernández also explains that for this year and the next, they will offer a gastronomy workshop featuring culture and tradition.
When asked about the people who have taught him the most outside of the kitchens, the Lanzarote native chef confesses that he learns from "anyone I can find who is older than me, mom, grandmother, aunt..." and shares that he has also learned “many procedures from ladies who may never have dedicated themselves to cooking, but simply by making recipes at home.”
The current project at Tacande focuses on consistency. “We have kept the products from its menu, giving them a small twist, but without losing the essence of Tacande." Hernández explains that they also offer suggestions each week based on the season.
The executive chef of Tacande highlights another of the virtues of his kitchen: “The team is happy. We have a beautiful story with these colleagues because they have accompanied me for years in my training.”
“We have crossed paths in different kitchens and have made very good friendships. In kitchens, you find friendships that are for life,” he shares.
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