El \u00e9xito de la cocina catalana en las \u00faltimas d\u00e9cadas es indiscutible. Lo corrobora el hecho de que Catalu\u00f1a tenga el mayor n\u00famero de restaurantes galardonados con la estrella Michelin de Espa\u00f1a. La personalidad y el liderazgo de los chefs, la creatividad de las recetas, la innovaci\u00f3n y el \u00abfen\u00f3meno Ferran Adri\u00e0\u00bb son algunos de los factores que, como es sabido, han hecho posible que la gastronom\u00eda catalana haya alcanzado un nivel de excelencia tan alto. Pero, \u00bfexisten otras causas? En esta obra se analizan otros motivos que ayudan a explicar este \u00e9xito, especialmente dos: las relaciones entre los cocineros y su formaci\u00f3n. El anhelo por aprender y mejorar, el ambiente de colaboraci\u00f3n y respeto mutuo son los ingredientes que han situado la cocina catalana entre las mejores del mundo.<\/p>\n","protected":false},"excerpt":{"rendered":"
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