{"id":4928,"date":"2021-03-23T19:22:35","date_gmt":"2021-03-23T19:22:35","guid":{"rendered":"https:\/\/tasteporto.com\/es\/?p=4928"},"modified":"2024-10-25T21:43:25","modified_gmt":"2024-10-25T21:43:25","slug":"chef-ricardo-costa-food-is-our-flag-and-one-of-the-things-that-make-portugal-such-a-remarkable-country","status":"publish","type":"post","link":"https:\/\/tasteporto.com\/fr\/chef-ricardo-costa-food-is-our-flag-and-one-of-the-things-that-make-portugal-such-a-remarkable-country\/","title":{"rendered":"Chef Ricardo Costa: “Food is our flag and one of the things that make Portugal such a remarkable country”"},"content":{"rendered":"\n
One Chef at a time \u2013 Meet Ricardo Costa, Chef at The Yeatman Hotel<\/h2>\n\n\n\n
This interview was conducted online during the pandemic, providing insights into the restaurant’s situation at that particular time. From the food he refuses to eat to his favorite region of Portugal and the top reasons to become a Chef, Chef Ricardo Costa reveals his thoughts and feelings about food. Continue scrolling to read the original interview below (in Portuguese).<\/p>\n\n\n\n
What was your least favorite food as a child? Do you still hate it or do you love it now?<\/h3>\n\n\n\n
I was born and raised in Aradas, a small parish in Aveiro. Aveiro is undoubtedly one of the best cities in Portugal for food. I have fond memories of family meals, eating chanfana, suckling pig and soft eggs from Aveiro as dessert. Memories like these stay with us. What I really didn’t like was eating broad beans or peas. But, as I grow up, I started to like it.<\/p>\n\n\n\n
What is the one food you refuse to eat?<\/h3>\n\n\n\n
I don’t like fast food. I prefer hot dogs or the portuguese Prego.<\/p>\n\n\n\n
We read somewhere that you were 17 when you wore an apron for the first time on a summer job. Today that’s your daily life. In your opinion, what are the top 3 great reasons to become a Chef?<\/h3>\n\n\n\n
Well, there are a lot of reasons to become a Chef. Chefs reach a certain level of “idolatry”, which is good because it is important to attract top talents and motivate people. Despite the pandemic context, the restaurant industry continues to be a growing sector. It is an area leveraged by tourism, but not exclusively. People are increasingly looking for different gastronomic experiences and there is plenty of room for new concepts and ideas. I would also like to underline the importance of our cuisine – food is our flag and one of the things that make Portugal such a remarkable country. We have a unique gastronomic culture, access to products with excellent quality, given our geographical position, and we have tons of talent. Summing up, we’ve gathered all the conditions to place Portugal, more and more, as a gastronomic destination of excellence.<\/p>\n\n\n\n
If you never became a chef, in what other ways would you use your creativity?<\/h3>\n\n\n\n
I rarely ever think about it. I’ve always been very determined to make my way. I am focused on my path and I try to continue to evolve in this direction.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\n
20 years of experience. The first half of your career as a Chef at Casa da Cal\u00e7ada, Vidago Palace, Sheraton and some experiences in Spain and London. The second half of your career as the Executive Chef at The Yeatman Hotel and two Michelin stars already on the menu. Are the Michelin stars a blessing or a curse?<\/h3>\n\n\n\n
They are a recognition. And if we see them that way, they are neither a blessing nor a curse. They are the result of a hard-working team with a vision and a concept. I cannot say that they are not a source of pride – they truly are -, but our ambition is to constantly work to evolve ourselves.<\/p>\n\n\n\n
Many define your cuisine as \u201csophisticated Portuguese cuisine\u201d. Do you believe that chefs have a role in safeguarding the national identity? And if so, in what way?<\/h3>\n\n\n\n
Yes, we do have that obligation. From my point of view, gastronomy must reflect the country’s culture and identity. We must value the original recipes from each region, we must value the fish and seafood from our coast, the traditional canned food and so many other Portuguese table traditions. We have the privilege and responsibility to continue this legacy.<\/p>\n\n\n\n
Is there a chef you admire the most? Who and why?<\/h3>\n\n\n\n
I have close friendships with many Chefs with whom I share ideas and we do participate in events together. There are some Chefs who kind of “opened the way” for Michelin Stars in Portugal and who I admire, such as Chef Dieter Koschina.<\/p>\n\n\n\n
What is your management style? And has it changed over the years?<\/h3>\n\n\n\n
At The Yeatman, I am responsible for several outlets: the Gastronomic Restaurant, which is a two Michelin-starred restaurant, The Orangerie restaurant, the Bar, events, etc. There are several specialized teams, from bakery and pastry to room service and all work with the same level of demand and focus. We are aligned with a common goal: to evolve consistently.<\/p>\n\n\n\n
What’s your favorite region of Portugal?<\/h3>\n\n\n\n
In my opinion, Beira Litoral is one of the most complete and richest regions in the country. We have sea and river (and a natural reservoir as well!). Here we can catch the best fish and seafood. On these lands, we produce very high-quality meat and vegetables. We have Bairrada wines. We have authentic traditions, such as canned food, dried cod, soft eggs, oh well… You are all invited to find out Beira Litoral!<\/p>\n\n\n\n
And if we asked the same question to your taste buds, what would the answer be?<\/h3>\n\n\n\n
They would certainly agree.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\n
What is the one thing (tool, spice, ingredient) you could not live without?<\/h3>\n\n\n\n
Olive oil.<\/p>\n\n\n\n
If Porto was a culinary dish, what would it be? How would it taste?<\/h3>\n\n\n\n
The Portuguese coast provides us with enormous wealth. We have the best fish and seafood and we know how to prepare it like no one else, with the simplicity of Mediterranean cuisine. Just pair this with loose rice or some steamed vegetables and a glass of good white wine and I assure you that you’ll have a memorable meal.<\/p>\n\n\n\n
When are you happiest at work?<\/h3>\n\n\n\n
I’ve been working at The Yeatman for more than 10 years. And what makes me happier is that it is a constant challenge. I always try to evolve, to achieve more, to do better, to keep surprising myself and others. This is my biggest motivation.<\/p>\n\n\n\n
Let’s end with a drink. You’re sitting down in your fantasy bar. What’s in your glass?<\/h3>\n\n\n\n
I’m the Executive Chef at The Yeatman Hotel, which is a wine hotel. Therefore, wines are key to a great customer experience and service. It is a great pleasure to answer this question and mention the Port wine, which is an ex-libris of our country and more precisely of Vila Nova de Gaia, where my restaurant is located. Port wine is one of the best wines in the world and is part of our history and identity. I would choose a Taylor\u2019s Vintage 2017.<\/p>\n\n\n\n
PORTUGU\u00caS: You can read the original interview below.<\/h3>\n\n\n
\n<\/figure><\/div>\n\n\n
Come\u00e7amos por viajar at\u00e9 \u00e0 sua inf\u00e2ncia. Como era o pequeno Ricardo Costa enquanto apreciador de comida? Existia algo que se recusava a comer? <\/h3>\n\n\n\n
Nasci e cresci numa freguesia de Aveiro, Aradas. N\u00e3o tinha uma rela\u00e7\u00e3o especial com a comida, mas a regi\u00e3o de Aveiro \u00e9 sem d\u00favida uma das mais gastron\u00f3micas do pa\u00eds. Tenho mem\u00f3rias das refei\u00e7\u00f5es em fam\u00edlia, da chanfana, do leit\u00e3o, das sobremesas de ovos moles. \u00c9 algo que fica connosco. O que eu n\u00e3o gostava mesmo era de comer favas nem ervilhas. Mas, depois em adulto, passei a gostar. <\/p>\n\n\n\n
Ainda h\u00e1 algo que se recuse a comer hoje em dia? <\/h3>\n\n\n\n
N\u00e3o gosto de fast food. Prefiro um bom prego ou um cachorrinho.<\/p>\n\n\n\n
Lemos algures que tinha 17 anos quando vestiu um avental pela primeira vez. Na altura, tratava-se de um trabalho de ver\u00e3o para ganhar uns trocos nas f\u00e9rias. Hoje \u00e9 o seu dia-a-dia. Na sua opini\u00e3o, quais s\u00e3o as 3 principais raz\u00f5es para algu\u00e9m decidir ser um Chef?<\/h3>\n\n\n\n
Bem, hoje em dia h\u00e1 muitos motivos para ser Chefe. H\u00e1 uma certa \u201cidolatria\u201d da profiss\u00e3o, o que \u00e9 bom porque \u00e9 importante atrair bons talentos e pessoas motivadas. \u00c9 evidente que a gastronomia, apesar do contexto que vivemos, continua a ser uma \u00e1rea em crescimento em Portugal, alavancada pelo turismo, mas n\u00e3o s\u00f3. As pessoas procuram cada vez mais experi\u00eancias gastron\u00f3micas diferentes e h\u00e1 muito espa\u00e7o para novos conceitos e ideias. Tamb\u00e9m gostaria de sublinhar a import\u00e2ncia da gastronomia como bandeira de Portugal no mundo. Temos uma cultura gastron\u00f3mica \u00fanica, acesso a produtos de excel\u00eancia, dada a nossa posi\u00e7\u00e3o geogr\u00e1fica, e temos muito talento. Por isso, reunimos as condi\u00e7\u00f5es para que Portugal se afirme cada vez mais como destino gastron\u00f3mico de excel\u00eancia. <\/p>\n\n\n\n
Se n\u00e3o tivesse seguido este caminho, de que outra maneira acabaria a usar a sua criatividade?<\/h3>\n\n\n\n
\nN\u00e3o penso muito sobre isso. Sempre fui muito determinado. Estou certo e focado no meu caminho e procuro continuar a evoluir neste sentido. <\/p>\n\n\n\n
20 anos de carreira. A primeira metade pela Casa da Cal\u00e7ada, o Sheraton e experi\u00eancias em Espanha e Londres. A segunda metade \u00e0 frente do restaurante The Yeatman e duas estrelas Michelin no card\u00e1pio. Considera que as estrelas Michelin s\u00e3o uma ben\u00e7\u00e3o ou uma maldi\u00e7\u00e3o?<\/h3>\n\n\n\n
S\u00e3o um reconhecimento. E se as virmos dessa forma, n\u00e3o s\u00e3o nem uma b\u00ean\u00e7\u00e3o, nem uma maldi\u00e7\u00e3o. S\u00e3o resultado de um trabalho, de uma equipa, de uma vis\u00e3o, de conceitos que se criam. \n\nN\u00e3o posso dizer que n\u00e3o s\u00e3o um motivo de orgulho, claro que sim, mas a nossa ambi\u00e7\u00e3o \u00e9 trabalhar para continuar a evoluir, a criar. <\/p>\n\n\n\n
Muitos definem a sua culin\u00e1ria como \u201ccozinha portuguesa sofisticada\u201d. Acredita que os chefes de cozinha t\u00eam um papel na salvaguarda da nossa identidade? De que maneira?<\/h3>\n\n\n\n
Temos essa obriga\u00e7\u00e3o. Ou seja, a gastronomia, como a vejo, deve refletir a nossa identidade e cultura enquanto pa\u00eds. Devemos valorizar as receitas de cada regi\u00e3o, os peixes e mariscos da nossa costa, as conservas e tantas outras tradi\u00e7\u00f5es portuguesas \u00e0 mesa. Nesse sentido, somos privilegiados e \u00e9 importante dar continuidade a esse legado. <\/p>\n\n\n\n
Existe algum chef que admire? Quem e porqu\u00ea?<\/h3>\n\n\n\n
Tenho muitos Chefs com os quais mantenho uma rela\u00e7\u00e3o pr\u00f3xima, partilho ideias, participo em eventos\u2026 H\u00e1 alguns Chefes que abriram caminho para as Estrelas Michelin em Portugal e que s\u00e3o pessoas que admiro muito profissionalmente, como o Chefe Dieter Koschina. <\/p>\n\n\n\n
Qual \u00e9 o seu estilo de gest\u00e3o de equipas? E sente que esse estilo mudou ao longo dos anos?<\/h3>\n\n\n\n
No The Yeatman, estou respons\u00e1vel por v\u00e1rios outlets, ou seja, n\u00e3o apenas pelo Restaurante Gastron\u00f3mico, que \u00e9 o premiado com duas Estrelas Michelin, como tamb\u00e9m pelo restaurante The Orangerie, Bar, eventos, etc. S\u00e3o v\u00e1rias equipas especializadas, da padaria e pastelaria ao room service e todas trabalham com o mesmo n\u00edvel de exig\u00eancia e de foco. O nosso objetivo comum \u00e9 evoluir com consist\u00eancia e nessa vis\u00e3o, todos colaboram e todos fazem parte. <\/p>\n\n\n\n
Qual \u00e9 a sua regi\u00e3o favorita de Portugal?<\/h3>\n\n\n\n
\nPara mim, a Beira Litoral \u00e9 uma das regi\u00f5es mais completas e mais ricas do pa\u00eds. Temos mar e rio (e ria!), de onde pescamos os melhores peixes e mariscos. Temos terra, onde produzimos carnes de alt\u00edssima qualidade e legumes. Temos os vinhos da Bairrada. Temos tradi\u00e7\u00f5es, como a conserva, o bacalhau seco, os ovos-moles, enfim. \u00c9 uma regi\u00e3o que convido todos a descobrir. <\/p>\n\n\n\n
E se coloc\u00e1ssemos a mesma pergunta \u00e0s suas papilas gustativas, qual seria a resposta?<\/h3>\n\n\n\n
Concordariam. <\/p>\n\n\n\n
Existe algum ingrediente, condimento ou utens\u00edlio de cozinha sem o qual n\u00e3o consegue passar?<\/h3>\n\n\n\n
\nUm bom azeite. <\/p>\n\n\n\n
Se o Porto fosse um prato, qual seria? E saberia a qu\u00ea?<\/h3>\n\n\n\n
Portugal tem na sua costa uma enorme riqueza. Temos dos melhores peixes e mariscos e sabemos prepar\u00e1-los como ningu\u00e9m, com a simplicidade da cozinha mediterr\u00e2nea. Basta acompanhar com um arroz solto ou uns legumes ao vapor e um bom vinho branco e temos uma refei\u00e7\u00e3o memor\u00e1vel. <\/p>\n\n\n\n
O que o faz mais feliz no seu trabalho?<\/h3>\n\n\n\n
\nEstou no The Yeatman h\u00e1 10 anos. E o que me faz mais feliz \u00e9 que seja um desafio constante. Procuro estar sempre a evoluir, para conseguir, conseguirmos, fazer mais, melhor, para continuar a surpreender. Isso \u00e9 a minha maior motiva\u00e7\u00e3o. <\/p>\n\n\n\n
Vamos terminar com uma bebida. Est\u00e1 sentado num bar e segura um copo. O que est\u00e1 l\u00e1 dentro?<\/h3>\n\n\n\n
Estando eu \u00e0 frente do restaurante de um hotel v\u00ednico, a quest\u00e3o dos vinhos assume sempre uma grande import\u00e2ncia na nossa experi\u00eancia e no nosso servi\u00e7o. Por isso \u00e9 com todo o gosto que respondo a essa pergunto, destacando claro, o vinho do Porto, que \u00e9 um ex-libris do nosso pa\u00eds e mais precisamente de Vila Nova de Gaia, onde se encontra o meu restaurante. \u00c9 um dos melhores vinhos do mundo e faz parte da nossa hist\u00f3ria e da nossa identidade. Escolheria um Taylor\u2019s Vintage 2017. <\/p>\n","protected":false},"excerpt":{"rendered":"
Meet Ricardo Costa, Chef at The Yeatman Hotel.<\/p>\n","protected":false},"author":3,"featured_media":4934,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[154],"tags":[157,168,191],"class_list":["post-4928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-one-chef-at-a-time","tag-interview-with-a-chef","tag-michelin-chef-in-porto","tag-one-chef-at-a-time"],"acf":[],"yoast_head":"\n
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