Cuina Petita was born from the Creative Chef and Bulliano
Che Corrado.
Thanks to the experience gained, the meetings with great chefs and the trips I made, I realized that it is in the kitchen where a chef lives and dies, his true body without which he could not express his full potential. From these reflections my personal research for the creation of a mobile, sustainable, efficient and ancestral kitchen was born.
Today Cuina Petita as a mobile kitchen, brings people together and supplies the meeting point with healthy food. And to the extent that the objective of the project is realized, it will fulfill its ideal.
Cooking, Neutralize the CO₂ that is created in the kitchen in order to develop benefits for our environment.
– Che Corrado.
The name Cuina Petita, is a tribute to my apprenticeship at El Bulli, where I had a unique experience. Cuina Petita prepared daily menus for the Bullians, their brigade made up of 75 people.
How we organize ourselves to have the menu ready at the time of eating with the family.
In memory of the Brigade in 2009 where we shared Family Food.
We put together balanced and tasty menus with fresh ingredients and a very careful preparation, but easy so that “Los Bullianos” kitchen and dining room staff could enjoy the experience of the best restaurant in the world… In the kitchen every day.
Eating well and varied is a necessity that provides quality of life, but it is also a pleasure, thanks to Cuina Petita it was possible to satisfy different menus planned for the week.
We feel the pleasure of being together
The kitchen was transformed into a field dining room, preparing the table on the work surfaces, this task was entrusted to one of the cooks, normally on a rotating basis, they used to eat before each service, that legacy of Cuina Petita was a guide of simple dishes and menus. The planning, good conservation, appliances and utensils in the kitchen with the sum of base recipes “mise en place”, previous preparation for each session, convenient to have in the refrigerator or freezer, to cook in a practical way such as stir-fries, broths or fish, chopped, and sauces, which facilitated the tasks. Natural preparations from the market to the kitchen, thanks to Jose Mari López.