Tomeu Caldentey: "Giving up the Michelin star has given us a new perspective"

By Carles Grimalt / AMIC -We met in the center of Manacor with Tomeu Caldentey, one of the most outstanding chefs in the Balearic Islands. His passion for Mediterranean cuisine goes beyond the art of cooking; it is a reflection of his vision of life, where respect for the product and hospitality merge in each dish. Caldentey not only seeks to feed, but to create memorable experiences that connect gastronomy with the culture and tradition of the Islands. His culinary philosophy reminds us that each meal is an opportunity to share meaningful moments, both for the one who cooks and for the one who enjoys the food.

Who is a chef?

A chef is someone who cooks. And a chef is also someone who, many times, does not cook, but thinks about cooking and reflects on how to cook well.

How would you describe the current moment in your culinary career?

I think I'm living one of my best professional moments. I've never enjoyed cooking so much and the concept of hospitality that should characterize a restaurant, which is to serve and welcome customers, treating them as best as possible and offering them the best we know how to do: cooking well.

What connection do you establish with customers through your cooking?

Each person is a world and each moment is different. There are people who come very predisposed to talk, to open up, to see what is being done and to observe. On the other hand, there are people who arrive more closed off, immersed in their own conversation. Our job, apart from cooking and serving food and drink, consists of understanding this dynamic. As restaurateurs, it is essential to understand and know how to read what the customer wants at each moment; not only in terms of food and drink, but also understanding their privacy.

How would you define yourself as a chef if you had to label yourself?

I'm just a chef who tries to do his job well every day. There's not much else. This modern cuisine, classic cuisine, old cuisine, product cuisine, local cuisine... We have to know how to label everything, right? I remember a master chef, a great chef who has now retired, José Mari Arzak, who was one of the pioneers of the new Spanish and Basque cuisine, and who said: "There are two types of chefs: the good ones and the bad ones."

Do you collaborate with other chefs from the Islands?

I have a relationship with many chefs. Some are friends and some are colleagues, companions. Whenever we see each other, there is usually a very good atmosphere and a good connection. The truth is that perhaps we lack a little time, especially to have a glass of wine, talk and exchange concerns and moments. Everyone is very busy with our work, and this reflects the social moment we are living in, where everyone is in a hurry.

How are you experiencing this moment after saying no to the Michelin star?

Giving up the Michelin star six years ago has given us a new perspective on the whole business. We have gained a different vision of the restaurant and what cooking is in general, as well as the act of cooking. The truth is that we are having a great time and I am enjoying a great time.

Where do you go to eat when you are not cooking and what do you order?
I like simple and well-made things; I am not very demanding. I also like to discover new things. Lately, I have been very anxious to see what young people are doing, as I am concerned about the generational disconnect. At the same time, I admire those young people who want to start a business, because nowadays having a business is very complex. The fact that there are still young people who are committed to having a business is inspiring.

I visit restaurants, regardless of the type of cuisine they offer. Lately, I have been attracted to Asian and fusion cuisines, understanding fusion as a mixture of cultures and not as a fashion.

How does this mix of culinary cultures influence your cooking?
I am passionate about discovering new ingredients and products; from there, I pull the thread. That is what really gets me going: trying new stories and seeing how they evolve in my kitchen.

What advice would you offer to people who want to pursue a career in cooking?
I don't like giving advice too much because I believe that everyone has to find their own path. I don't just believe in cooking; I think that what I do is what defines me. If you want to do it, do it with passion, enthusiasm and desire, because otherwise, life has no meaning. We have to work with enthusiasm, knowing that cooking is a complex world. In the restaurant business, you have to give up a very important part of your free time, if you are clear about this and have passion, there is no problem, I am sure that you will move forward with your future.

And what do you expect from the future?
I only ask for something very simple and at the same time very complex: health. Whatever comes, we will see. In the last two years, I have learned to live day by day; we do not make long-term plans, but enjoy the present moment. We are now at an age where we reflect more. I feel very good physically, and everything flows organically, without too many complications.

Do you also cook when you are at home?
The truth is that I do not cook much, and that is to be appreciated. When I am at home, I prefer to eat very simple things. Normally, during the week, when I am at a restaurant, I do not eat bread or certain types of products, nor do I drink wine. But on the day I have free time, with a good bread with oil, a good cold meat, a good cheese and a glass of wine, I am happy.

Do you dare to share an easy recipe that can be made in two minutes?
In two minutes! It's a very short time, but if we take into account the time of year we're in, which is an atypical autumn, with temperatures that are not entirely normal... I would do something very simple: some seasonal mushrooms. I would sauté them in a pan and then add two eggs. I would cover the pan and let it cook for two minutes. At the end, I would add some pieces of sobrasada and turn off the heat. I would serve all of this with good bread. With these eggs, mushrooms and sobrasada, you will be delighted!