Carlos Garcia Rodrguez
THE PIGPEN, THE BLACK PIG
What would your last three-course meal on earth be?
I come from a small town of just 600 people in Spain called Acebo and I would love to eat this great classic dish from my hometown—meal-fed lamb. The lamb is fed with then cooked (grilled) with grapes. This gives it such a unique flavour. Acebo is known for its grapes and wine, so these are often used for cooking. I would follow this with a nice, simple, and super-fresh salad of cucumber, tomatoes, and oranges. To finish, I would go for leche flan.
How would you describe your culinary style?
I don’t think I have a style or signature dishes. I just cook my feelings. I just cook what looks and tastes good.
Where do you gain inspiration?
I go for walks. I go to nature and embrace the outdoors. I also look to my past—my fond memories and experiences. Food can make you feel so much. I think mood affects the food directly. I don’t think it is good to cook when in a bad mood because diners will taste your anger. I don’t want to cook just because I have to—so I step out, take a break and then come back in, ready to cook again.
What is the most challenging meal you have had to prepare?
A few years ago, The Black Pig team was invited to Hong Kong to do a pop-up test kitchen. The rented space didn’t have the necessary facilities! The dinner was for 40 people and we had to do everything with a makeshift kitchen. Nothing was working because of weak electricity. There was one grill, one induction burner, and one oven. That was it! We were four chefs with limited equipment. There was also no dishwasher so we had to pre-wash everything. Plus, we also had to carry all the ing redients and produce from different locations, uphill, to the dining space from the kitchen, and then to the unloading space. Crazy!
Who would you most want to cook for?
Chef Michel Bras. His philosophy on cooking and nature was the first of its kind. He was a pioneer.
Definition of risk?
To put your values on the line for everyone to see and critique.