The most beautiful thing about building a new company is the occurrence of each “first.” Chef Albert Raurich was my very first interview in Barcelona.
My friend, who is now a local, came along as a photographer and a translator. As it turned out, this particular interview eventually wasn’t just my first one in Spain, but my first interview to have been spoken in Spanish (since Chef Albert Raurich felt more comfortable, a fact that I later discovered was a commonality between all great chefs that I interviewed in Barcelona.)
Even now, when I listen to my conversation with Albert on the recorder, his laughs still make me laugh. Like a child, he couldn’t sit very still, at one point of our interview, he wanted us to follow him upstairs which led to an office, where he flipped through and showed us endless pages of information on Asian cuisine. His humorous laugh was constant, it went along with his animated stories of learning from Ferran Aldria. His hands would occasionally stop its enthusiastic gestures to intently listen to the words of my questions. Even during these mere motionless moments, Albert’s eyes twinkled while his face carried a mischievous yet dynamic smile. I fell in love with his constant quest for learning new things, fulfilling curiosity in the domain of his passion and talent.
He appeared to be a serious man, though, in his white jacket. When we returned later that evening for a tasting menu, Albert was precise and observant in the kitchen. He presented each dish with polite conviction, it was a different Albert, but extremely respectable.
This was a great kick-off interview to a marvelous trip. hadn’t had such a great time in Barcelona in many years, and part of the joy came from the exhilaration of numerous “firsts” that were established for Jetset Times. Years later, when I think back to this particular interview, I’m certain that Albert’s vibrant laugh will playfully surface in the back of my mind.