Does working in the state sector create obstacles to creativity? Could it lead to boring cooking?
I don’t think so. I don’t agree with that. People are uncreative in some places in our country because they have no desire to work, but yes, it [creativity] is possible. In fact, working in the state sector — and I don’t think we are the best — people refer to El Templete/La Barca; they are restaurants with excellent references, and they are part of the state sector. Boring cooking is for boring cooks.
In cooking, if you don’t study every day and keep up with what is happening in the world, you get left behind. Cooking cannot be monotonous; you have to keep changing, updating, and discovering. Because science in the kitchen does exist. There are workshops, places, laboratories where cooking experiments are done.
Rice pudding sorbet
Rice pudding / 50g
Sweetened condensed milk / 20g
Ginger syrup / 20g
Triple Sec liqueur / 0,010 ml
Beat together all ingredients and serve in a chilled flute glass decorated with mint liqueur inside the glass. Top with a sprig of mint and a drizzle of caramel.
Willians Ramón Fernández Izquierdo (August, 1972)
Graduated in 1998 from the Sergio Pérez School of the FORMATUR system. Began working at Le Select, including as an instructor. Was part of the founding kitchen team at the Hotel Meliá Habana. Worked at the La Torre restaurant. In 1999, worked as a cook at the Habaguanex company’s Café Taberna, and subsequently, at El Templete. Worked on the Arkai cruise ship in the Mediterranean. For the last six years, has been chef at the restaurants La Barca and El Templete in Habana Vieja.