Today in another episode of our “Meet the Chef” series we are talking to one of the youngest and most talented chefs in Beijing.
Only 28 years old and only three years in Beijing, Chef Alberto Becerril has already made a name for himself in China after heading the kitchen of Jing, at the luxurious Peninsula Hotel, designing the restaurant’s concept and identity from opening to operation, wining several prestigious awards by Target and Tatler magazines and attending the St Pellegrino Young Chef in China competition.
Chef Alberto’s menus can also be found in several well known restaurants in Beijing as he spent his first year in the capital as a consulting chef who came to assist Spanish restaurants revamp and refine their kitchens as demand grew for authentic Spanish cuisine.
Recently, Chef Alberto took over yet another kitchen, however this time it is not a newly opened restaurant but a well established dining institution and it is not to adjust or upgrade a menu but to create a 100% Alberto Becerril dining experience.
In today’s show we will hear about a new old kitchen, about filling someone else’s shoes without following their footsteps and about coming a full circle to find happiness and creative freedom.
今天“遇见大厨”系列将对话北京城里最年轻、最有才华的大厨之一。在成为半岛酒店的主厨之后，只有28岁、来京三年的Alberto Becerril已经十分出名。他从开业到运营一直负责设计其旗下Jing餐厅的理念文化，曾获得由Target和Tatler等杂志颁布的数个权威奖项，并参加了St Pellegrino Young Chef in China比赛。北京的几个著名餐厅中也可以找到Alberto大厨的菜单。由于中国食客对原汁原味西班牙菜的需求日益增长，他来京第一年曾经做过西班牙餐厅的顾问厨师，为他们改进菜品。最近，Alberto开始负责另一家餐厅，一家并非新开而是颇富盛名的餐厅。这次，他并非要改动菜品，而是将创造一种100% Alberto Becerril式的用餐体验。
在今天的节目中，我们将会了解一家全新的老餐厅、一种另辟蹊径的接任方式和一段兜兜转转却蓦然回首找到快乐和自由的经历。
If you think that 28 year old Alberto’s three years in China were eventful, wait, you haven’t heard half of it yet.
Before moving to Beijing the young chef worked in four cities in two countries and in the kitchens of three different Michelin star restaurants.
And as large scale and intense the opening of Jing a year ago was, this was not his first restaurant opening.
如果你认为Alberto在中国的三年已经足够丰富多彩，那么其实你还并未听完他经历的一半。在搬去北京前，这位年轻的厨师曾经在两个国家的四座城市工作过，并效力于三所不同的米其林餐厅。虽然一年前Jing餐厅的开业规模很大，但是这不是他开的第一家餐厅。
Though a certified graduate of culinary school, Chef Alberto sees the beginning of his culinary education at a much earlier stage.
When I ask where he studied cooking he answers without hesitation “in my grandparents’ house”.
And indeed, even now as an experienced chef versed in the most sophisticated cooking techniques, the flavors chef Alberto is still searching for and sees as the highest goal are those authentic flavors of his family kitchen.
In Agua he intends to invite diners to taste those family recipes but also to take a tour around Spain starting from his home city – Madrid.
尽管Alberto是烹饪学校的正规毕业生，但是他从更早的时候就开始受到烹饪教育。当我问到他在哪里学习烹饪时，他毫不犹豫地回答：“在我祖父母家里。”确实，作为一个经验丰富、精通最复杂的烹饪技巧的大厨，Alberto仍然把他家里家常菜的原汁原味当作自己找寻和追求的最高目标。在Agua餐厅，他力图邀请食客们品尝那些家庭食谱，从他出生的城市马德里开始一次环西班牙之旅。
We said Chef Alberto is closing a circle and the reference is to his return to the Nali Patio building in Sanlitun where he headed his first Beijing kitchen some three years ago.
However, now he is in charge of the kitchen of one of the oldest western restaurants in the city – Agua.
For anyone who lived in Beijing for a while the award winning restaurant is associated with its legendary chef Jordi Claverol who headed its kitchen for almost 8 years.
A Spanish cuisine pioneer who left a big hole in the local culinary scene when he left Beijing two years ago.
When taking over Agua Chef Alberto knew exactly whose shoes he will be asked to fill but was not even the least bit intimidated by it.
Alberto and Jordi are good friends but each has his own distinct cooking style.
Respecting Jordi’s legacy while setting Agua on a new course is what Chef Alberto is planning to do.
Under the new chef Agua is embarking on a new journey to become one of the more exciting dining spots in Beijing.
我们说过，Alberto兜兜转转又回到了原点。他又回到了三里屯的“那里花园”，三年前他在那里担任在北京的第一个主厨工作。但是，现在他负责北京城中历史最悠久的西餐厅之一——Agua。
对于在北京住过一段时间的人来说，这家口碑极好的餐厅是与它传奇般的大厨Jordi Claverol联系在一起的，他在这里当了近八年主厨。这位西班牙菜先锋人物两年前离开北京时，给当地烹饪界留下了一个空白。当Alberto接过重担时很清楚他会接任谁的位置，但是他完全没有被吓倒。Alberto和Jordi是好朋友，但分别有自己独特的烹饪方式，而Alberto计划做的是在尊重Jordi所做的一切的同时给Agua一个新的开始。
在新的大厨的带领下，Agua即将为成为北京最令人兴奋的餐厅之一而踏上新的旅程。
According to Chef Alberto cooking Spanish food does not mean following traditional recipes or importing classic dishes.
There is plenty of that on the market already.
What he intends to do is use the best quality Spanish ingredients and use Spanish cooking techniques to create a range of interesting and original dishes that tell a story.
Alberto认为，烹饪西班牙美食并不等同于遵循传统菜谱或照搬经典菜式，因为这些已经充斥了整个市场。他想做的是利用最上等品质的西班牙原材料和西班牙烹饪技巧去创造有故事的趣味性、独创性佳肴。
The best way to understand Chef Alberto’s philosophy and his vision for Agua is by taking his culinary tour of Spain.
He starts our meal with a popular snack from his city, Madrid.
When we think of home food it is often those small street corner snacks that we miss most, Jianbing if you're from Beijing, hotdogs if you're from New York…
This little Madrid sandwich that opens our meal looks nothing like the original but tastes exactly the same.
理解Alberto的烹饪哲学和他对Agua的创意的最好途径是他的西班牙美食之旅。我们的用餐从他的家乡马德里的一个流行小吃开始。当我们想到家乡菜时，最怀念的通常是那些街头小吃，北京人怀念煎饼、纽约人怀念热狗……这个开胃的马德里小三明治看起来完全不像原本的样子，可是味道却一模一样。
Second comes a dish that at first seems like an attempt at Spanish-French fusion but in fact it is a Spanish-Spanish fusion.
A little taste of the south with a familiar squid tapa and a slice of foie gras for the meatier heavier taste of the north.
第二道菜乍看是西班牙菜系和法国菜系的融合，但实际上它融合的是西班牙南部与北部的口味。
From his grandmother's kitchen Chef Alberto chose to bring the dishes that represent his childhood flavors.
This is a chance for diners to get to know the chef personally and learn about his home.
However he honestly admits that no matter how hard he tries, with this little stew he just can't replicate his grandmother's flavor.
This little stew, a taste of Chef Alberto's home, reminds me of my family's home cooking as well.
A version of it is very common on my side of the Mediterranean and in other parts of the Middle East.
And indeed we must remember that Arab influences are common in Spanish culture whether it is art, architecture or cuisine.
Alberto从祖母家的厨房中选择了代表他童年味道的菜肴，这是一个食客了解厨师个人经历和家乡的机会。然而，他坦承不论怎么尝试，他就是无法复制祖母亲手做的小吃的口味。
这个小菜，Alberto大厨家乡的味道，使我也想起了我自己家的饭菜。这种小吃在地中海地区和其他中东地区很常见。同时，我们也知道西班牙文化受阿拉伯文化影响很深，无论是在艺术、建筑还是烹饪方面。
Next to arrive at the table is a surprise. A cocktail and a fish, but together, in one plate.
The cocktail is in solid form and it is eaten not drank. With this dish Chef Alberto takes us to Andalusia in spring time, to festival season.
下一道菜令人惊讶——鸡尾酒和一道鱼，在同一个盘子里！鸡尾酒是固态的，食客们需要吃了它而非喝掉它。Alberto用这道菜仿佛带着我们去了春天节日期间的安达卢西亚。
For the meat course the chef chooses an Iberian pork dish.
In recent years with many food items being "branded" as luxury goods some people are rushing to buy the Iberico Ham, not necessarily understanding the background and meaning of the product.
Here too like with oysters, caviar and truffles, there is still a lot of education work that needs to be done.
Alberto选择了伊比利亚猪肉作为肉菜。近年来随着很多食材成为“品牌认证”的高级食品，一些人蜂拥去买伊比利亚火腿，但并不理解产品的背景和意义。像生蚝、鱼子酱和松露一样，食品方面还有很多知识需要教育和普及。
For the time being, Chef Alberto is gently navigating between Agua's tradition and legacy and his own new vision for the restaurant.
He hopes to establish a close relationship of trust and respect with his diners and slowly let them discover his unique cooking style.
目前，Alberto小心地平衡着Agua的传统与自己的计划。他希望与顾客建立互相信任和尊重的紧密关系，并让他们逐渐发现他的独特烹调方式。
And if you really want to try EVERYTHING in Agua the best time to come is on the weekend!
Listen to our interview to find out why.
如果你真的想尝试Agua的一切，最合适造访的时间是周末！请收听我们的采访以获知原因吧。
Chef Alberto keeps emphasizing his intention to take diners on a culinary journey through Spain and doing it only with food is not enough.
Agua is now teaming up with its wine suppliers to tailor a travel plan of food and wine.
They even designed a special travel document so loyal customers can keep track of their journey. So don't forget to bring your Agua passport when you come to one of their wine dinners.
Alberto一直强调要带领顾客踏上一场西班牙美食文化之旅，而只有食物是远远不够的。
Agua正在和它的葡萄酒供应商合作策划一场关于食物和酒的旅行，他们甚至设计了一个特殊的旅行文件以便老顾客记录其美食之旅。
所以当你参加他们的葡萄酒晚宴时，别忘了带上Agua专属护照哦！
翻译：张瀚元
About us:
FM Lifestyle is Radio 774's new lifestyle magazine flag show.
Launched in January 2016, FM Lifestyle is an interview based daily show focusing on lifestyle, entertainment, services and creative projects around China.
Hosted by two of our lead hosts, Gail Zohar and Chloe Liu, the show combines traditional and new media platforms as well as social networks. Throughout the year Gail and Chloe will be visiting venues, attending events, meeting with entrepreneurs, innovators, chefs and artists bringing first hand experience reports, sounds and sights to our listeners in China and around the world.
