Maru Botana and the palate of Argentines: “I love to see what people consume, but I’m worried about seeing it”

Cooks by cooks Rodrigo Toso – Maru Botana #Trends

She began her career when she was very young, selling cakes to neighbors and acquaintances; Little by little, she was facing more ambitious projects until she became the pastry chef in Patagonia, the restaurant of her teacher and later partner of cable programs, Francis Mallmann. He traveled through Europe doing internships in various countries and enriching his knowledge.

In 1993 he launched his first place, “Magic Cakes”, and a few years later he debuted in what would be the first of many television shows. As a host, Maru reached the heart of Argentine families with her cheerful and energetic personality; and his work has been awarded on more than one occasion.

Today it has four restaurants, numerous published books and a great career as a communicator. In the different social networks, she continues to share her expertise and warmth, with countless numbers of followers who always accompany her.

Maru has a large family and cooks for everyone

In a new edition of Cocineros por Cocineros, the renowned pastry chef had an intimate -virtual- talk with Rodrigo Toso, where they addressed topics such as his beginnings in the kitchen, French pastry and the Argentine palate, among others.

I cook as a little girl; my mom, my grandmothers loved to cook and at 12 years old. Dad was a doctor and it cost him a lot to earn money. I started working because I wanted to have my money, my own money to do the things I wanted. At 12 I started making cakes, putting up signs and selling cakes”Maru says about his beginnings, when he was still in school.

A fan of cooking, and especially pastry, she trusts that the Argentine palate worries her. “I love to see what people consume, I worry about seeing it. Even now with the pandemic, at first we lowered the diversity of cakes a bit because we have such a huge diversity. See what comes out, what people are looking for and I feel that the Argentine increasingly loves to eat well. He looks at the product, the quality … I am a big fan of quality; You don’t sell me any butter, any chocolate, dulce de leche, sugar, because everything is transmitted to your product. I am a huge fan of raw materials ”.

The delicious cakes made by Maru Botana, which they sell in their stores and share recipes and secrets on their social networks so they can recreate them

The delicious cakes made by Maru Botana, which they sell in their stores and share recipes and secrets on their social networks so they can recreate them

Although Maru makes traditional pastries, she says that “French pastry is sublime, different”. And he adds: “It is more elegant; more of the gateau, the jelly, the decorations. I like very tasty things, I love contrasts. I don’t like strange things very much, but I do like to play with the classic, with the textures, the masses, dried fruits, chocolates, seeds. I like to go with the new, the diet changes. I pay attention to that a lot, for example taking butter, putting more whole grains, making flour. I go more for that pastry shop, to elaborate what people want ”.

So many years in gastronomy, Maru is one of the most chosen by the public. And he sees it reflected in each gastronomic fair in which he is present or even in his social networks with the affection that his followers have for him.

The pastry chef won the affection of the people and is one of the most recognized nationally

The pastry chef won the affection of the people and is one of the most recognized nationally

I am grateful to my country. I come from a super quiet family, my dad is a doctor, my mom is a housewife… Dad would kill himself working all day and, the truth is that today I have a dulce de leche. Obviously I work and I work a lot, I don’t stop, I put claw, strength and everything … but I’m proud because I know that here, in Argentina, you can and I think it’s the most important to show today to the boys, to the young people, that if you work hard, put your teeth on it, do things well and honestly, you get to realize all your dreams. The truth is that I have to celebrate, my heart is happy. I don’t even need to shout it, I only share this saying that it can be achieved, it can be achieved, no need to leave”.

Throughout its 36-year history, Cuisine & Vins magazine closely followed the professional career of many of the great chefs of our country, providing them with a space in its magazine, its well-remembered exhibitions and its networks, among other media and formats. . In addition to having its wine club and the Sirí Awards, at the beginning of this year, the Cocineros por Cocineros cycle was presented, a series of sweet 50-minute episodes for IGTV in “chat between friends” mode that seek to spread and promote the news of gastronomy with the voices of its protagonists.

You can follow Cuisine & Vins on their website and their networks.

Web: http://cuisine.com.ar / IG: @cuisineetvins FB: /cuisinevins /TW: @cuisineetvins

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