24 centimetri by Adi Hădean

O carte cu sare si piper, un exercitiu de sinceritate in persoana lui Adi Hadean, un om in cautarea autenticului de tip romanesc, al “normelor” din bucataria parintilor si a bunicilor, al fructelor si al legumelor crescute in gradina, a pitei cu slana ce-a hranit generatii, iubitor al accentelor culinare maghiare si italiene.Buricele degetelor retezate de lamele feliatorului, glezne umflate, sedinte de acupunctura, seri cu ranitidine si vodka.

 

Sute de kilometrii parcursi in toate punctele cardinale, cu diverse mijloace de transport, toate acestea pentru a vedea capatele de segment din aceasta industrie (de la restaurantele cu 2,3 stele Michellin pana la asa-zisele restaurante care vand paste, mici si pizza sub acelasi acoperis.

Bucataria insa este veche si noua de secole, un bun prilej de a interactiona cu familia, cu prietenii, deoarece iti confera acea stare de dialog si de relaxare.De asemeni, se reinventeaza in fiecare zi sub identitatea bucatariei moleculare, unde toate ingredientele sunt cantarite cu precizie si se impun anumite tehnici de gatire, pana la aplicatii mobile pentru comenzi de mancare, servicii de catering, ateliere artizanale, s.a.m.d.

Filosofia sa ramane una minimalista in ceea ce priveste gatitul : mancare cat mai simpla, fara pretentii, cu gust si respectarea clientului.

Restaurantul “Camino” si povestea piureului buclucas, locul unde si-a cunoscut si actuala sotie si un loc incarcat cu multe emotii.

Intr-unul din capitolele finale, relateaza povestile unor patroni de restaurante care il contacteaza disperati si apeleaza la el ca la ultima speranta, dar povesteste si despre experienta sa de la Master Chef, unde farfuriile nu mai sunt zburatoare, ci incarcate cu preparatele concurentilor.

Publicul roman este din ce in ce mai exigent in ceea ce priveste continutul farfuriilor, in mare parte datorita deplasarilor facute in afara tarii, urmand ca si patronii sa se adapteze la noile cerinte.

 

 

A book with salt and pepper, an honest exercise in the person of Adi Hadean, a man in search of the authentic Romanian cuisine,with  the "rules" behind the kitchen that belongs to his parents and grandparents, the story of the fruits and vegetables grown in the garden who nourished generations and last but not least the love for Hungarian and Italian culinary accents.Finger tips cut off by the slicer blades, swollen ankles, acupuncture sessions, ranitidine and vodka evenings.

Hundreds of kilometers traveled to all cardinal points, with various means of transport, all this just to see the industries finest in terms of cooking & cuisine (from 2.3 Michellin restaurants to the so-called restaurants selling pasta, small pizzas and pizzas the same roof).

But the kitchen is old and yet new, a good opportunity to interact with family and friends, because it gives you that state of dialogue and relaxation. It also reinvents itself every day under the identity of the molecular cuisine, where all the ingredients are weighed with precision and certain cooking techniques are followed, up to mobile applications for food orders, catering services, craft workshops, and so on.

His philosophy remains a minimalist approach to cooking: making food as simple as possible, nothing too fancy, but with taste and respect for the customer.

The"Camino Restaurant" and the story of those naughty mashed potatoes, the place where he met his current wife , a place full of emotions.

In one of the final chapters, he reports the tales of restaurant owners who call him desperately and sees him as their  last hope, but he also tells us about his experience at Master Chef, where the plates are no longer flying, but come loaded with tasty recipes done by the competitors.The Romanian public is increasingly demanding on the content of their plates, largely because of the movements made outside the country, forcing the restaurant owners to adapt to the new requirements.