{"id":19435,"date":"2023-05-13T14:32:34","date_gmt":"2023-05-13T12:32:34","guid":{"rendered":"https:\/\/calpachurri.com\/hem-de-ser-honestos-amb-el-que-fem-si-no-estem-desprestigiant-el-nostre-propi-ofici-copy\/"},"modified":"2023-07-24T14:49:19","modified_gmt":"2023-07-24T12:49:19","slug":"hem-de-ser-honestos-amb-el-que-fem-si-no-estem-desprestigiant-el-nostre-propi-ofici","status":"publish","type":"post","link":"https:\/\/calpachurri.com\/en\/hem-de-ser-honestos-amb-el-que-fem-si-no-estem-desprestigiant-el-nostre-propi-ofici\/","title":{"rendered":"“Hem de ser honestos amb el que fem. Si no, estem desprestigiant el nostre propi ofici”"},"content":{"rendered":"\n

Parlar amb Eduard Agell Hern\u00e1ndez, \u00e9s una bona manera d\u00b4entendre de qu\u00e8 va aix\u00f2 del negoci de la restauraci\u00f3<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

L\u2019estiu de 2021 vas reobrir Cal Pachurri. Com est\u00e0 funcionant aquesta iniciativa?<\/h3>\n\n\n\n

La veritat \u00e9s que estem molt contents. La resposta ha estat molt bona, la gent ha acceptat molt b\u00e9 el que hem vingut a fer. Cal Pachurri \u00e9s un local emblem\u00e0tic de Vilanova i, a l\u2019hora d\u2019agafar el relleu del Ramon i la Marta, per a nosaltres era molt important fer-ho molt b\u00e9. No vol\u00edem ser un lloc m\u00e9s de tapes, vol\u00edem venir a contribuir a l\u2019evoluci\u00f3 del Passeig. Aix\u00ed com al centre de Vilanova avui est\u00e0 molt b\u00e9 anar-hi a sopar, crec que al Passeig tamb\u00e9 li faltava una mica de moviment.<\/p>\n\n\n\n

I creus que s\u2019est\u00e0 aconseguint, aquest
moviment al Passeig?<\/h3>\n\n\n\n


Penso que s\u00ed, per\u00f2 no nom\u00e9s perqu\u00e8 hem arribat nosaltres, sin\u00f3 tamb\u00e9 per altres obertures de locals molt interessants i divertits. El que volem \u00e9s que la gent pensi: anem a sopar al Passeig, \u00e9s igual a on. Que vinguin a la fa\u00e7ana mar\u00edtima, perqu\u00e8 aqu\u00ed poden trobar un bon arr\u00f2s, unes bones tapes o una bona pizza. Crec que entre tots estem aconseguint que hi hagi aquesta interessant oferta gastron\u00f2mica al Passeig. Nosaltres, els que ja hi eren, i els que venen.<\/p>\n\n\n\n

Creus en la bona compet\u00e8ncia?<\/h3>\n\n\n\n

\u00c9s que jo crec que aix\u00f2 no \u00e9s compet\u00e8ncia, \u00e9s concurr\u00e8ncia. Si un local est\u00e0 ple, la gent va a l\u2019altre. I aix\u00f2 \u00e9s molt maco, perqu\u00e8 la gent ha decidit: anem a picar alguna cosa al Passeig. Potser encara hi ha qui considera aquesta zona com nom\u00e9s d\u2019estiu. Ara mateix hi ha propostes molt bones de restauraci\u00f3, per\u00f2 potser encara faltaria una mica m\u00e9s d\u2019oferta. Crec que a poc a poc aix\u00f2 s\u2019anir\u00e0 arreglant, any rere any hi ha grans professionals que aposten per aquesta zona. Com m\u00e9s siguem, millor. Per\u00f2, sobretot, fem-ho b\u00e9.<\/p>\n\n\n\n

La qualitat ha de ser la base de
qualsevol oferta gastron\u00f2mica?<\/h3>\n\n\n\n

Nosaltres ho tenim molt clar, perqu\u00e8 tant a Cal Pachurri com al Xiringuito Miramar, on soc cap de cuina, la qualitat \u00e9s superimportant. I hem de ser al m\u00e0xim de reals en el que oferim a la taula. Si un plat no encaixa perqu\u00e8 per fer-lo necessitem una mat\u00e8ria primera que no podem repercutir en el preu, \u00e9s preferible no fer-lo. \u00c9s millor oferir una bona ensaladilla russa, feta cada dia i amb productes naturals, amb un bon oli i una bona ventresca de tonyina, que no pas intentar portar un plat que no pots dur a terme perqu\u00e8 l\u2019hauries de vendre a un preu no assumible.<\/p>\n\n\n\n

Per\u00f2 aix\u00f2 no suposa una ren\u00fancia?<\/h3>\n\n\n\n

Quan tu elabores una proposta gastron\u00f2mica en qualsevol entorn, has de pensar en un seguit de par\u00e0metres: on estic, a quin preu puc vendre, etc. Si tu entens que algunes coses no les pots fer, \u00e9s millor deixar-les estar. El m\u00e9s important \u00e9s ser honestos amb el que fem. Si no, estem desprestigiant el nostre propi ofi ci. Tant per a mi com per a tots els que treballen a Cal Pachurri, \u00e9s b\u00e0sic que quan portem un plat a la taula, no es pugui discutir la seva qualitat. El marisc que ens fem portar directament des de Gal\u00edcia, el fi let de vedella nacional, la gamba de Vilanova que ens porta cada divendres Peixos Ventura\u2026 Treballar amb tot aquest producte fresc juga a favor de Vilanova i de la seva fa\u00e7ana mar\u00edtima.<\/p>\n\n\n\n

Com s\u2019aconsegueix disposar de
prove\u00efdors de proximitat fi ables?<\/h3>\n\n\n\n

Com deia abans, al darrere de qualsevol proposta gastron\u00f2mica hi ha una feina de recerca. El producte de la llotja de Vilanova, el confi em al Ventura, que creiem que est\u00e0 fent una feina molt bona. Igual que nosaltres volem portar el millor plat a la taula, el prove\u00efdor ha de voler servir-te la millor mat\u00e8ria primera. Per exemple, la gamba de Vilanova, els tom\u00e0quets, les hortalisses\u2026 Aqu\u00ed tenim grans professionals, com Fruites Claramunt, o Vila Aurora, que ho donen tot per servir-te el millor. \u00c9s molt important treballar amb productes de proximitat i prove\u00efdors de confian\u00e7a.<\/p>\n\n\n\n

Per\u00f2 com ajustar els preus perqu\u00e8 el
negoci se sostingui?<\/h3>\n\n\n\n

Doncs cal que el client viatgi per tots els plats que ofereixes a la teva carta, sigui en una primera visita o en les seg\u00fcents. Hi ha plats amb m\u00e9s marge comercial que altres. Tots el que elabores a la teva cuina et donen un rendiment m\u00e9s gran, perqu\u00e8 el producte base el transformes d\u2019acord amb els teus coneixements, per\u00f2 n\u2019hi ha d\u2019altres, altres productes, com les gambes o les clo\u00efsses, que no et permeten massa marge de maniobra. Per aix\u00f2 en una carta cal buscar l\u2019equilibri entre els ingredients que tenen molta transformaci\u00f3, i m\u00e9s marge, i els que en tenen poca.<\/p>\n\n\n\n

Creus, doncs, que la clientela est\u00e0
acceptant b\u00e9 la vostra proposta
gastron\u00f2mica de tapes?<\/h3>\n\n\n\n

Crec que a la gent li agrada molt que tinguem una carta base i tamb\u00e9 productes que ens arriben cada dia, des de les llotges de Vilanova o a la R\u00e0pita, o producte de temporada, com ara mateix la carxofa. El concepte \u00e9s tenir els plats de sempre, per\u00f2 que quan el client s\u2019assegui a la taula, et pregunti tamb\u00e9 qu\u00e8 hi ha fora de la carta. Els llagostins, la carxofeta, els bolets quan \u00e9s temporada, o uns p\u00e8sols. Crec que el que li agrada a la gent quan ve a Cal Pachurri \u00e9s trobar-se aquest producte acabat d\u2019arribar, fora de la carta, que anomenem recomanacions de veu. Ens agrada posar a taula all\u00f2 que ens agradaria que ens posessin a nosaltres.<\/p>\n\n\n\n

Com veuries una campanya
promocional de la Platja de Vilanova?<\/h3>\n\n\n\n

Anys enrere hi va haver ja una campanya de promoci\u00f3 de la fa\u00e7ana mar\u00edtima. Tota promoci\u00f3 \u00e9s benvinguda, perqu\u00e8 es podria fer m\u00e9s, segur. Gastron\u00f2micament, jo crec que tots els locals de la Platja tenen una entitat pr\u00f2pia. No tenim un Passeig amb cadenes nacionals o internacionals, sin\u00f3 que darrere de cada local tots els vilanovins sabem que hi ha alg\u00fa concret, molts cops empreses familiars, emprenedors, i aix\u00f2 ens dona una personalitat, amb uns equips que es desviuen perqu\u00e8 all\u00f2 funcioni. \u00c9s un concepte com el de les fondes antigues. Hem de continuar treballant perqu\u00e8 aix\u00f2 es mantingui. S\u00f3n projectes fets tocant de peus a terra, no des de grans despatxos. Darrere de tot aix\u00f2 hi ha una personalitat, i jo crec que el client de Vilanova i tamb\u00e9 el de fora, ho percep. Aix\u00f2 no ho tenen a tot arreu. A Vilanova ho tenim, i potser no ho sabem comunicar prou b\u00e9<\/p>\n","protected":false},"excerpt":{"rendered":"

Parlar amb Eduard Agell Hern\u00e1ndez, \u00e9s una bona manera d\u00b4entendre de qu\u00e8 va aix\u00f2 del negoci de la restauraci\u00f3 L\u2019estiu de 2021 vas reobrir Cal Pachurri. Com est\u00e0 funcionant aquesta…<\/p>\n","protected":false},"author":1,"featured_media":18215,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"\n"Hem de ser honestos amb el que fem. 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