Flynn McGarry, the chef who has been successful since he was a child: "From Spain I prefer the Serrano ham and the Gresca restaurant"

With a world-renowned fame that many older chefs would love for themselves, Flynn McGarry (Los Angeles, California, United States, November 25, 1998) continues to fight to get rid of labels such as

or the

, as Vogue magazine baptized him "when he had been working for eight years," he says, in a report in which he appealed to his golden fringe and a

.

At 23, it is still difficult for him to separate himself from stardom, at least in the media, since he is very photogenic, has starred in the covers even in the New York Times and is a phenomenon in networks, with

.

"I have never paid attention to nicknames, those nickname fashions have their moment, they pass and then, at least in gastronomy, people treat you normally and respect you if you are sure of what you do," he says.

SELF-TEACHING TRAINING

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This American chef whose story of overcoming is the star of the latest Mapfre campaign set up

, while other children went to school and played race cars. He was only 11 when he created a culinary club reserved for the most privileged.

Since then, McGarry has built his entire career, and his life, with a self-taught training based on

, by Thomas Keller,

, through YouTube tutorials, as well as being inspired by the best chefs, with the aim of becoming a benchmark in haute cuisine.

In fact, he prides himself on not having attended cooking schools that could not have been paid for then.

"

On the contrary, I have had a great time. The normal thing is to have a job to be able to pay rent, but for me cooking has always been my passion that I have progressively built. It

".

EXPONENT THAT AGE IS A NUMBER

McGarry starred in the presentation 'Rebelde con causa' at Madrid Fusión.

At 16, he was already presenting a 14-course tasting menu in Eureka, New York, priced at $ 160.

"A lot of people talk but they don't walk a path. You have to push yourself daily and good things will come," said Esben Holmboe Bang, a three-star Danish where McGarry worked before setting up his business.

Eleven Madison Park -New York-, Geranium -Copenhagen- or the Maaemo -Oslo- are among the venues from which he has drawn his knowledge.

It is the best example that age is just a number and if you want, you can.

"I do not deny that

, even being aware that it was difficult, I have looked for my site. I love to focus on research, read a lot and use all that knowledge on the net to trace a path Age is another characteristic, and I have always respected my team and my team myself. I have worked with great chefs, trying to keep the best of all those places, "he describes.

NOT A PARTICIPANT OF THE ON-THE-GO MENU

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McGarry usually closed his current restaurant, Gem, which opened in 2018 at 116 Forsyth Street in Manhattan, at the end of the year to rest. This end of 2021, however, it will remain open during the Christmas holidays in

after a very tough period. "It has been completely stopped for about a year and I have used all this time to get away from what I did since I was 13, open my mind and focus on new projects. I have never left the restaurant so long to take distance."

He has preferred not to venture into

, despite the fact that it has been the door of salvation for many cooks.

"I think

, when a waiter comes to tell you about the dish, that is irreplaceable no matter how well presented you have on the packaging. I think people could one day order food to take home, but not on a day-to-day basis, so I haven't seen it as an interesting solution, "he says.

THE SUSTAINABLE CHEF WHO PAYS WELL

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Every day of his life is very different. One spends twelve hours on a plane and another does not leave the stove, where he works with a total of 26 people. "I am always at the restaurant when it opens, and when it closes, I have events or travel to find inspiration."

. "The best thing is to be able to be creative with a menu or on a plate. That people feel at home or their friend's but creating something different. The worst thing is that in New York there are

, so the difficult thing is to find the balance ".

In his kitchen he tries to be more sustainable and pay decent wages.

Natural is in fashion and advocates more humble ingredients.

"I always think about what will be next. I have very crazy ideas that occur to me on the street and that I combine with the techniques I have learned. When we talk about sustainable cooking we think of respectful products, but it

also

IN LOVE WITH SPAIN

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From Spain, a reference at the gastronomic level, he loves tapas.

"Whenever I go to Barcelona I try to eat at Gresca, by Rafa Peña. It is for me

Everything is delicious and with good service.

A simple but delicious product. "

Regarding the cooking shows, he believes that they have been a great source of inspiration for the public.

"I don't know if they are good for the industry, but they

. They are an interesting platform to catapult you, but the hospitality industry is complicated, it is harder than it seems and sometimes impossible to foresee. It is a long process that requires continuous work ".

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