Interview with the chef Randy Siles

1.Where does your passion for cooking come from?

From the desire to share my love for vegetarian cuisine with others

2.What is it that your profession has that others don't have?

Generosity and creativity are two essential characteristics in my profession

3.If you could change your profession, what would it be?

I never thouht about it

4.Tell me three ingredients that you can't miss in your kitchen?

Extra virg olive oil, seasonal vegetables and ancient grain flour

5.What is your favorite dish?

Pizza, of course!

6.Do you know any dish of the Spanish gastronomy?

Yes, many! I love tortilla for example!

7.What is your favorite specialty or recipe?

Home made pasta

8.Do you remember any recipe from your childhood that is special to you?

Typical italian sweets that my grandmother used to prepare for Christmas

9.What is it that makes your restaurant special?

Is a project of growth and awareness

10.In the case of knowing any dish of Spanish gastronomy, would you dare to replicate it, but in your own style?

Vegetarian Paella!

11.What does being an ambassador of the Cook and Chef Foundation bring to you?

To be able to spead my idea of cooking