Carlos Torres is the chef of Abrasador El Capricho de los Torres, in the town of Toledo Villacañas and gastronomic area. He is also a member of Eurotoques Castilla La Mancha and member of the board of the Provincial Association of Hotel and Tourism Toledo.
For Scorching group It is proud to have him as a partner and as "Consultant chef" of the group, very involved with our R & D creating innovative recipes with Scorching meat, while imparting culinary advice to our brand partner restaurants.
Interested in all facets, We asked about several issues in the following interview .....
There are several facets to develop in the world of gastronomy and restoration, but ... how can you juggle everything and also spend time with your family?
Because with a positive attitude , managing great work and a lot of organization , and making the most of family time
How did you Abrasador Group?
By chance I was in Menasalbas (Scorching toledana population farms) making a gastronomic event and met the quality of its meat, and then I called to get your product.
What was it made you associate the brand?
For the truth, at first it was very clear until they came to see me and explained a number of advantages that can only be achieved when you belong to a group, it is clear that we all have more strength than one. Among many other things that help hospitality businesses.
In your experience as a partner what you highlight our product and our business formula?
In this case I think the product can not say anything else unique , unique in taste, texture, odor, color, all… and above profitability comfort that they will serve rationed and heavy pieces, Thus, You know how much it costs each serving, making it a great advantage.
And as for the business system as the same as I said before, You have a number of advantages that fighting alone would not have. And then there is the positive feeling of being supported by professional and experienced people willing to help, that when one is alone so sorely missed.
There is some controversy about beef, there are cooks who prefer the flavors cow (more of 5 years) and there are those who prefer the taste of younger Anoja veal, Which side do you stand?
Anoja female calf undoubtedly. Definitely, We all know that the cow is an animal with more than 5 years of life also already taken him match with milk and we had an advertising boom because farmers did not know what to do with them, but the truth, and to be honest the mouthfeel is good, but when you analyze how the type of cured meat that is , the truth is you do not feel like, therefore Anoja beef as Abrasador.
A curiosity ... What's your sweet spot to eat meat?
Depending on the piece but usually almost raw, It is a way to get flavor and make good use of nutrients from the meat itself.
Finally ... How do you present this 2018?
For without doubt many adventures, days fun doing what we like is cooking.
On the other hand, three major projects by the brand that will serve to further strengthen what we already know, the quality of their products. And where I'm involved with great enthusiasm.