Tip:
Highlight text to annotate it
X
>> MARCOS: I think there is still a future to be had. People get hung up on things, it's normal because a lot of people are having a hard time.
>> MARCOS: That's where all the extreme statements come from: It's all over… It's all going to change… I've been hearing that it's all going to change forever…
>> DANI: Today's chefs are still there, with the same desire to create, to fashion something out of nothing… Fine, I'll give you that maybe…
>> DANI: …you can't spend as much on R&D, we probably don't travel as much…
>> MARCOS: I think elBulli closing down for two years is a big deal…
>> DANI: It's a good thing, really.
>> MARCOS: People have even viewed it as a regression, but I don't think it should be seen that way.
>> DANI: For example, how long did 'nouvelle cuisine' last? 10 years or so? It can't have been much longer.
>> MARCOS: The boom, the big boom, lasted 10 years.
>> DANI: Exactly. And these days no one speaks about 'nouvelle cuisine', even though it established many methods used today in France and here, too.
>> MARCOS: When it comes down to it – I don't know if you'll agree – I think Spanish cuisine is still the best in the world...
>> MARCOS: ...and by some distance, even stuff made elsewhere draws from contemporary Spanish cuisine 0:02:06.000,0:02:11.000 >> DANI: Right. What I know is that in 10-15 years, people will continue to look to Spain.
>> DANI: Because it has gone so far conceptually, philosophically and technically speaking that it will take years for other countries to catch on.
>> MARCOS: In fact, a lot of people who come to our places are foreigners attracted because of the boom that began 7, 8, maybe 10 years ago.
>> DANI: Lots of techniques have evolved over time which people need to grasp, and many still haven't entered the market.
>> DANI: Right. Things like obulato, loads of things that haven't made it abroad.
>> MARCOS: And lots of customers who haven't discovered them yet!
>> DANI: It will happen. I think there's definitely a future.
>> DANI: On Twitter, for example, I have a great time. I think people like it when you're just yourself…
>> DANI: ...people can ask you questions and you answer…
>> MARCOS: I think that chefs who are out there on the web, just like anyone in the public eye, those of us who do it ourselves, it gives us an aura of authenticity...
>> MARCOS: Sometimes I start following someone and then I realise that what they're posting are like press releases…
>> DANI: It's a drag.
>> MARCOS: I unfollow them straight away!
>> DANI: The proximity you have with people on Twitter is amazing.
>> MARCOS: Someone will say "tonight I'm going to your restaurant".
>> DANI: Right, and then there they are and we're waiting for them.
>> MARCOS: So they come and we all take a photo together and upload it. I think we get just as excited as them.
>> DANI: People really like that type of thing. And I think this proximity with the world of cuisine…
>> DANI: But then it can become like a never-ending news programme, there are so many people from the food world on there…
>> DANI: Like we saw before, with the news of Alinea and Madison Park swapping cities. There are things that affect us...
>> DANI: Now not only can you, as a person, interact more with people...
>> DANI: You can also create a whole world around you. You can find out all the latest food-related news just by following certain people.
>> DANI: I started supporting Barça back when supporting Barça was like being an Atlético de Madrid fan. I was born to suffer!
>> MARCOS: That time will come again.
>> DANI: We were jinxed. That's the way we were. Now obviously I enjoy watching, but back then, when I started supporting them, I remember as a kid…
>> DANI: ... it was my uncle's fault mainly, he used to buy me the tracksuits. I was only 6 or 7.
>> MARCOS: A clear case of emotional blackmail.
>> MARCOS: You were roped in. Pure abduction.
>> DANI: Totally. But it's worse for you, with both Oviedo and Sporting to choose from.
>> MARCOS: I lean towards Sporting, but I've been a big Real fan since… My dad is really into Real, but I think I identified…
>> DANI: And then there's Quini.
>> MARCOS: Right, Quini, who went and played for Barcelona. But I've identified with Madrid for a long time now, even if it came a bit late, because I used to be into basketball. I mean I really loved it.
>> MARCOS: But gradually I started to move towards football, I was attracted by the fighting spirit, a profile… which I think, forgetting its history, you can't deny in the case of Real Madrid.
>> DANI: Yeah right, because they were so beyond reproach until a couple of years ago.
>> MARCOS: Well anyway, this fight, this typical Madrid spirit, is something I've always liked and that continues to captivate me.
>> DANI: Juanito...
>> MARCOS: Juanito from Fuengirola. I remember him. Now he was a tough guy!
>> MARCOS: So what's it going to be today? Your money's on a draw…
>> DANI: I'm going to say 0-0.
>> MARCOS: 2-1
>> DANI: I think it's important…
>> MARCOS: If you lot don't score, it's over.
>> DANI: I think Madrid are absorbed...
>> MARCOS: Last week it was supposed to be a meaningless match and it took on importance because of previous events.
>> DANI: Lots of people say there's nothing at stake.
>> MARCOS: That's nonsense. Madrid-Barça, even with nothing…
>> DANI: Yesterday your friend said he didn't care…
>> MARCOS: Even with nothing on the line, Madrid-Barça is always a big deal. 2-1.
>> DANI: There's always something at stake, because then tomorrow people...
>> MARCOS: They'll be running their mouths.
>> DANI: Of course. There'll always be banter, whether at work, on the street or at the supermarket. So even if it's just the Super Cup, we're better off winning.
>> MARCOS: 2-1
>> DANI: No, I think we'll win. 2-1 to us, or something like that.
>> MARCOS: You're changing your tune.
>> DANI: I guess we're just too good!