Les Grosses Têtes: DÉBRIEF - Les conseils culinaires de Juan Arbelaez après sa 1ère aux Grosses Têtes

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Hello, I'm Chef de Cuisine.

I'm a cook, great cook,

passionate about the world of food and cooking.

I come from Colombia, Bogota.

I've been living in France for 17 years now.

This incredible country that gave me a job

and that I'll never leave because I've been crazy since then.

What do you think of your Colombian years?

My Colombian years already.

It's a country that gave me life, my roots,

and my character.

I think of this color, this pepper,

which is often found in my assets,

in my chronicles, in recipes.

I owe this country a lot.

It's also a bit of a beating soul.

There's a phrase from a song I love,

from Cayet Tressé,

from Latin America,

who says that the Latin America is a people

that never stopped working.

I have this joy of living at any time.

This passion for cooking,

your father, I remember,

was a lawyer,

in schools,

why cooking and why this passion?

My great-grandfather and my mother,

I come from a large family.

We have six uncles on my father's side,

six on my mother's side.

It's a lot of cousins, a lot of cousins,

so they say big families,

big quantities of differences,

big quantities of problems,

and the only place where we all agreed

and left our weapons outside and were all aligned

was the table,

around a plate that my great-grandfather and my mother cooked

with a kind of super heroes,

with super powers,

to be able to gather all these people

around a table,

to put them together and share a magical moment.

And in the end, I said I wanted to have

that same super power, and I did a little success.

2h30, around this table,

it's better than 2h30 in the kitchen,

it's maybe a little less tiring, isn't it?

Wow, it's...

No, no, I wouldn't say 2h30

next to the kitchen is less tiring,

than the day in the kitchen.

A little head of all these big heads.

In addition, I'm the blue one,

the young one, the one who just arrived.

It's a lot of maternal language,

I don't have all the references,

I haven't seen all the films,

and it's true that going back to this almost

bouleverse universe,

it's boring, if I have to use

kitchen words,

it's really boring, it's in the beginning,

it's fast, you have to be percussive,

you have to be stealthy, you have to be stealthy.

And finally, I think that

the mayonnaise was a little bit innocent,

and it went well,

so I'm really happy with this experience,

they were all great,

I was lucky to have Christophe

that I knew, Laurent that I had already met.

So no, it was really a sensation,

a magical experience,

I had a big adrenaline rush,

and there I have a little bit of the descent,

and I just wanted to start over.

You said yes right away when you proposed

to integrate the big heads or you had fears.

I think it's a choice that we can regret

if we get laminated during all the missions,

but in truth, it's still a life accomplishment,

for me, I see the big heads,

they're all geniuses,

culture geniuses, humor geniuses,

literature geniuses,

really for me,

they're people who are so powerful

and so great in their job,

they're people who have evolved together

for a very long time, so they know each other well,

and arriving in this environment can be a little scary.

They were great, they were super welcoming,

they opened the doors to me

as if it was really the house,

and no, in truth,

I had a little bit of a priori,

but it was easy as soon as Laurent started

and that's it, I felt a little bit at home.

It was very cool.

Roine, we talk a lot about cooking on the radio,

on the TV and especially on your social networks,

how do you manage this community

of 400,000 subscribers?

So yes, it does more work,

but it's also a channel

of communication that is important,

it allows me to talk about

all the event part,

new recipes, new openings,

I also have the feedback of the customers

who come to my restaurants right away,

which allows me to adjust,

to modify, to change.

It's really a tool of work that is super important,

it's not just about the community,

it's a tool of work

that I take very seriously today,

it also allows me to bring

my sand grain or my pier à l'édifice

to try to make the day

easier, with accessible recipes,

with a little advice on how

to twist a mayonnaise, how to make

this Sunday's chicken a little more nice,

how to receive these beautiful parents.

What I want is to put myself a little

at the service of people and of these 400,000

people who follow me and thank me

because it's really too nice.

Do we still stress our cuisine

by calling Roine Arbelez?

So it's funny because

when I'm in my restaurants,

there's no more stress because it's true

that the system, we know very well

where the salt is almost automatism,

we don't even need to think about it,

the powder, the cooking, everything is

really millimeter like a clock.

We stress when we get out of there.

As soon as I make a TV program,

as soon as I'm going to make a radio,

as soon as I'm going to venture into this

area of ​​the game that I love because I love

this excitement and this

being able to get out of a little bit,

to feel a little bit in danger.

That's why I do a lot of extreme sports.

But it's a good stress and

I love it.

Roine, are you a player? I'll give you a little challenge

before leaving the audience who will listen

this podcast before or after a meal.

We all want two

very useful and very simple

cooking tips.

I was talking about the Sunday chicken.

So I love taking this baguette

which is two or three days old.

I cut it in two, I rub it

with a lot of garlic and I put it

inside the foil.

The little hole that we see behind the foil.

Here we can slide some thyme,

we put a little olive oil or

a little butter.

We put that on the potatoes and we

put everything to cook.

In fact, the chicken that we are going to cook,

it will release all its juice, all its fat,

all its perfume.

And this bread that was a little bit dry,

it will start to inflate and gorge

of all this juice. It will become a little

crunchy. There is this perfume of garlic

that it will trust and behind I swear

the chicken is so crazy. And in addition,

we can use it to sauce this delicious juice

that is at the bottom. Just a look.

Second tip, there is something that we often forget

is that when we make a piece of

meat, when we make vegetables, when

it's the seasonings. In the end,

very important, something that can twist

all your recipes and all your dishes,

it's salt flour and the powders.

The powders, there are more than 350

or 400. There are the powders of

Pondicherry, there are the eight powders,

there are the powders that, there are the powders

and different. So a fish

cooked in a little olive oil, just

seized with a little salt, lemon juice

and different powders.

These are recipes that are completely different.

So there, it's a simple but effective tip.

Go have fun with the spices because

often we forget them and it's a

world that is absolutely awesome.

Thank you.

Thank you.

Machine-generated transcript that may contain inaccuracies.