Interview with Fifita Bichili

1. Where does your passion for cooking come from?

From my home.  I come from a tradition where my grandmother, my dad and my dad cook.  Since I was a little girl, I helped in the kitchen.  I come from a multicultural home. My mother is Cuban, my grandmother has a Spanish mother and my grandfather is Cuban.  On the other side, Cuban Lebanese dad, Syrian grandmother and my Lebanese grandfather. Of course, I was born in Panama. All that mix of culture, tradition and seasoning is what represents me.  I love to cook and enjoy good food and a good wine.

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

Creativity, love, attention and passion.

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

I already do, educate. 

4. Tell me three ingredients that cannot be missing in your kitchen?

Salt, garlic and olive oil

5. What is your favorite dish?

Uff! I have many. Where do I start!  Paella, fondue, bandeja paisa, roasted meats, Uruguayan meat sandwich (Chivito), Galician style octopus, hummus, babaganoush, patacones, baklava, etc.  But of all these, which are my favorites, I still like my mother's Arroz con pollo with patacones and a good tomato, avocado and onion salad.

6. Do you know any dish of Spanish gastronomy?

Gazpacho, papas bravas, potato omelette, cocochas, octopus a la feira, croquettes, tapas, escalivada, chickpea stew, fabada, suckling pig, prawns with garlic, calamares a la romana, cheeses and of course the Serrano ham of acorns Catalan cream, churros, torrijas, Santiago cake, fardelejos, rice pudding, yolks, almojábanos.

7. What is your favorite specialty or recipe?

I like to work with fish and seafood.

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

Rabo encendido. (beef tail stewed with wine, potatoes, olives and raisins).

9. What makes your restaurant special?

Homemade food, we do not use preservatives. We serve the diners ourselves. If the diner wants something that is not on the menu, we are happy to make it.

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

Paella, prawns with garlic, some tapa.

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

Respect, training, promotion, distinction, dedication, rectitude, humility and nobility.