2023-09-25 13:22:58
In these times when mental health has become so relevant in the public sphere, a Michelin star chef has decided to put this value at the center of her kitchen. We are talking about Begoña Rodrigo, the protagonist of the latest Imperfectxs masterclass: Restore the restoration, a documentary that you can see this Monday the 25th at 12:45 a.m. on laSexta, and which will be available on Tuesday the 26th. hours later in Atresplayer.
In the masterclass, the Valencian chef who owns the La Salita restaurant (Valencia) defends the need for a change in the restaurant sector through business management that benefits the entrepreneur and worker. All with the aim of achieving emotional well-being and corresponding productivity.
It is not just any goal if we talk about the hospitality sector, in which the usual thing is to always face daily stress, long work hours, job instability, or low salaries that make it difficult to achieve emotional well-being on a personal and professional level.
Thus, in Restoring the Restoration, Rodrigo tells us how he decided to bet on giving the restaurant a new dimension of the business concept, based fundamentally on achieving this improvement in it and in its workers.
“If I have been able to change the rules of my company, everyone can do it”
A restoration that goes hand in hand with the one carried out in her own restaurant, which has a Michelin star, in addition to two Repsol soles, and which she has converted into a town house similar to the ones she visited during her childhood in Sot de Chera, Valencia. .
The Levantine restaurant of La Salita represents the evolution of Bego Rodrigo: the Industrial Engineering student who went to the Netherlands and discovered her vocation there, claims the need to believe in oneself to achieve what one seeks, and defends the importance of work, but also have time for yourself.
“If I could do it, everyone can do it”
Applying this philosophy, the chef has managed to establish a decent working day and apply a series of measures related to the well-being of the staff: respect schedules, give value to their free time, make them do only the work that corresponds to them, inform them of the reviews received positive feedback and make them see that the entire team is at the same level.
“If I have been able to change the rules of my company and build it as a typical company, everyone can do it,” says Rodrigo.
The Valencian chef also highlights the importance of motivation and the ability to know how to exploit each of the individual qualities of her employees: “I had someone when I was 20 years old who told me that I was worthy and capable of cooking. I am sure that “Everyone has something,” he adds.
Furthermore, Bego Rodrigo shows us in the documentary what his main influences and references are in cooking, as well as the importance of being very close to the origin of the products, to follow the product from the field to its plating: “This way it is very easy explain the dish,” he points out.
The spirit of non-conformist nature and the commitment to the origin, the well-being of people and the planet make up the Imperfectxs series: Gastronomy for an immense minority, an informative project by Cervezas 1906 that has been underway since June 2021 and has already shown its the projects of other great chefs such as Pepe Vieira, Ángel León, Diego Guerrero and the also Valencian and student of Begoña Rodrigo, Vicky Sevilla.
This initiative is part of the Sustainable Development Goals (SDG) that are proposed from the UN’s 2030 agenda, and in this case it does so from gastronomy and with the aim of generating a positive impact on citizens and consumers.
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