Welcoming Chef Jordi Bataller from Spain to Bahrain

TDT | Manama

The Daily Tribune – www.newsofbahrain.com

By Tania Rebello

We had the fascinating opportunity to speak with chef Jordi Bataller-Founder of Salero ahead of his travel to Bahrain this weekend, to ask him some exciting questions about his journey as a chef and Spanish cuisine.

With a passion for cooking since he was a kid, chef Jordi would stay close to his grandma and mom, copying and collecting traditional Spanish recipes which he now shares through his masterfully curated menu at Salero.

“Firstly, I would like to highlight the fact that Spanish gastronomy, due to a number of factors such as weather conditions, languages, traditions, seas, soils, ranges and rivers, boasts a diversity of renowned products at an international level. We have a wide variety of lamb, beef, veal, fish and seafood, vegetables and spices which makes Spanish patrimony one of the richest cuisines in the world”- Chef Jordi Bataller.

1. Chef Jordi, what inspired you to get into the culinary world?

I was introduced to Spanish gastronomy since my earliest childhood which I inherited from my family. My parents sculpted an environment where fine cuisine was the most valuable and traditional legacy was passed down. I was encouraged to try out flavours, textures, aromas and keep an open-minded attitude anxious to explore new cultures.

2. Name three ingredients that you believe are most important in Spanish cuisine. Which is your favourite ingredient to work with and why?

i. The essential ingredient in Spanish cuisine is olive oil because it is the core and base, necessary for salads, frying, soups and the like.

ii. Vegetables, in particular, tomatoes. Tomatoes are the most genuine element for a plethora of cold soups, stews and salads to name a few. They have always been the determining basis of Spanish gastronomy.

iii. Some spices like cumin and quite singularly, zafran (saffron) which has always been bonded with a variety of rice and legume recipes that are highly influenced by the foremost Arabic culture within seven centuries.

3. What is your philosophy at Salero?

To me, Salero stands for sharing, family, friends and fine cuisine.

4. Do you think that Spanish cuisine is well represented in the Middle East?

It is never enough. We should work more on the difference between the conception of Spanish gastronomy aside from Latin contribution. In this regard, Salero is the most legitimate beacon of Spanish gastronomy.

5. Name one item from your menu that the people of Bahrain must try and why?

I would say “Paella” because it entails the combination of the three abovementioned ingredients: olive oil, zafran and vegetables. Chef Jordi welcomes you to a cooking class at Salero this Saturday where he will teach you how to prepare authentic paella. Contact Salero at the Westin, Bahrain City Center to book your seat.