May 31, 2020

Macarena de Castro sign part of a menu between simplicity and surprise – La Provincia

The Mallorcan chef Macarena de Castro (Mallorca, 1981) will be in charge of getting Rafa Nadal and Mery Perelló's wedding guests to suck their fingers during the treat. El Jardín, the catering that he has with his brother Dani de Castro, is one of the largest in Mallorca, although they may have the support of some other company. It is possible, in addition, that she is not the only chef to sign the menu, something complicated to confirm given the secrecy and confidentiality contracts. With only 30 years, De Castro obtained in 2012 a Michelin star for her Garden restaurant (renamed in 2018 with the name of the cook), located in Alcúdia.

In addition, the chef has been distinguished with three Repsol Suns. Rigor, honesty, courage and perseverance have been the elements that have led Maca de Castro to success, making her one of the chefs with more national projection and being considered the great innovator of Mediterranean cuisine.


The Mallorcan always tells that her parents taught her to love the stove and that she started working serving hamburgers in the family restaurant, which she didn't like at all. However, listening to Carme Ruscalleda – whom she considers her teacher – at a congress in San Sebastián "shocked" him, and began to think that "being next to a renowned chef" was a path.

He traveled through Asia and Europe and began to study cooking. He has some chefs of reference and each one has taught him something, as he explained in an interview when he received the Mallorca Daily Gastronomy Award in 2018: "Hilario Arbelaitz, from Zuberoa, He is my teacher in everyday life, in being in the kitchen and in what does not come to mind what is happening to you.

Nothing resists Maca de Castro, nor the Royal House, which has hired El Jardín twice for catering for the official reception offered by the Kings at the Palau de l'Almudaina. In addition, he has also cooked for six people in Marivent while the Royal House enjoyed his annual vacation on the Balearic island. Between eating and cooking, the chef chooses to eat, "and the simpler the better. The well-done simplicity surpasses anything sophisticated," he says.

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