Professionals in the grill TV - The Provinces

There was a time in which contestants answered questions in the ‘One, two, three’ to take over the apartment in Torremolinos. Some were right ‘The Price is Right’ showcase end, or were close to the amount, and came home with a boat of 4.86 meters long and 1.79 meters wide valued at 1,700,000 pesetas. And encyclopedic knowledge had their reward in cash ‘Time is money’. But the contests of the small screen have changed. A lot. From ‘Shopping and point’ of the 70s, black and white, no trace remains. Now do not play for money, at least not exclusively. The contestants look on the small screen gain visibility and popularity, relaunch a signature pad your resume, strengthen your business, job opportunities, and so on. The idiot box is no longer what it was, not even as dumb. Today, the smartest and risky, use it as a professional tool.

They did

Mary Cózar Wurfl Eric and his partner, who embarked on ‘Code Undertakes’ of the 1′ to learn and to improve our business, born in 2011. ” Those responsible for the fashion company did not seek Couture Mary Cózar € 100,000 prize: “When we presented our bid did not know there was a financial reward for the winner so succulent.” About 2,000 candidates attended this ‘docu-reality competition’.

“The program is a great opportunity to get money and publicity, but what we value most is definitely the knowledge we have acquired to run the business,” admits the designer, whose referent is Elie Saab.

Before participating in the space of TVE, Valencia entrepreneurs admit that they were not strong in the management of the company. Now they have taken note of the advice of counsel Carles Torrecilla. For now, you know that “it is not enough to be good at your job, but you have to let them see each other, we have learned to delegate. And we have become friends of the contestants, “they explain.

To Mary, who comes from a family of seamstresses, his dream is his trademark. When accepting the invitation to ‘Code Undertakes’, assessed the possibility of leaving depleted. “It was a gamble. We were aware of the risk of exposing ourselves to the small screen and we assume. We knew he could convey a misleading picture of the firm and some approaches do not like but we are pleased with the overall result, “adds Eric.

Nobody escapes the burning grill television, but not all. Mind you, fame has tradeoffs. Some of them begins to savor Begoña Rodrigo, chef and owner of La Salita. Your participation in ‘Top Chef’, the new program Alberto Whip, is stealing time for your restaurant in Valencia. Begoña is more comfortable between dishes on the sets. “I’ve been cooking for over eight years and it is now interested at all. My world is not television, but my business. I am interested in the restaurant and my clients, “he explains while a team from the small screen at your local wheel and photographer of THE PROVINCES report captures snapshots. The cook gave up his studies in Industrial Engineering from his true passion: the kitchen. A ‘Top Chef’ do not go kitchenettes or ‘amateur’ but food professionals. What for? In theory to get 100,000 euros, commissary for one year, a fitted and publishing a cookbook.

The 15 candidates, among which are three of the Region ciudanos, crave the prize, but others, like Barbara Amorós will live “first-person experience.” “I’ve always been a follower of this program, it was in America and I love television,” admits this Rocafort contestants and fan of Julia’s Child and Jamie Oliver.

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Benefits

what’s in food television exposing the circus? Two responses. The first: “A lot. We humanize. The viewer has the opportunity to see what the reality of our profession and can learn a lot watching us, “recounts Amorós. She particularly has learned several lessons from its passage through the small screen: “How hard it is to cook against the clock, the tension of the competition, how nice it is team work behind the scenes … The chefs and TV people are very much alike, we work with passion. “

The second response: “That’s what I asked myself the day I had my first conversation with the producer of the contest. In fact I got two questions: What value is placed on our kitchen? and what value is placed on the figure of the cook? The answer to both was yes and so I agreed to be sworn in ‘Top Chef’, because the program will be positive for the dissemination of our cuisine. ” Who thus expressed is Susi Díaz, head chef of La Villa (Elche), with a Michelin star and two suns of Repsol.

Diaz, a teacher of the recipes that never forget the first day I got the jacket to cook the cuisine defends occupy hours and hours of television programming. “Spain has some of the best chefs in the world and the best restaurant in the world. It is a World Heritage Site for its Mediterranean diet and, in turn, is one of the countries least have television culinary spaces. It’s about time this changed and is positive for our kitchen. If more and more kids who want to be chefs, not think it’s because they underestimate the effort, dedication and courage it takes to enter this profession but because the figure of the chef’s most respected daily, “he argues.

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In its passage through ‘Top Chef’ highlights “extraordinary experience.” He has gained new friends and whatever comes from the issuance of deliveries, “will be an added gift.” And yes, it is a demanding jury also claims that demand at their local Elche.

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The owner of La Finca has judged the work of Begoña Rodriguez, Barbara and also Amorós Vicente Cubertorer Castellon, head chef of Moto GP.

The program presents Juan Ramón Lucas now has a winner. By contract, none of the participants can reveal that identity. The same situation is recorded in ‘Top Chef’. The Valencian contestants mouth is sealed. The secret is discovered by deliveries. The die is cast and recorded.