Restaurant in a Place of La Mancha, Villacañas

“All the establishments that are part of the Group are a family, the Burning family”

Scorching consultant chef Carlos Torres Group
Carlos Torres from El Capricho de los Torres and Advisory Chef Grupo Abrasador

Carlos Torres, chef of the restaurant Abrasador El Capricho de Los Torres, located in the Toledo municipality of Villacañas and gastronomic advisor to the Abrasador Group, tells us in this interview what are the keys to success in a restaurant.

Villacañas Natural, Carlos Torres has dedicated his entire life to the restaurant sector: "My professional career began in the family business, created by my father does 37 years, which currently offers hospitality services, catering, wedding organization, events, etc. It all started with a “traditional bar” business, that over time evolved to become a leading hospitality group in the area, after betting on high quality and avant-garde cuisine ”Torres points out.

Trained in Toledo School of Hospitality, this chef has worked in different restaurants and this has allowed him to “learn from the best hoteliers”, as he himself says. He currently runs the kitchen of the Abrasador El Capricho de Los Torres restaurant and is also a member of the Association Eurotoques Castilla- La Mancha, and is part of the Board of Directors of the Provincial Association of Hotel and Tourism Toledo.

Cooks and Chefs of Castilla la Mancha
Carlos Torres with his fellow Chefs and collaborators of Eurotoques de Castilla la Mancha

A lifetime dedicated to the catering sector, Carlos tells us his best kept secrets, because as this businessman emphasizes, "Hospitality is their way of life, his talent, his passion… ”

"Definitely, what I like the most in the world is to make others happy and I achieve this thanks to gastronomy. I do not need anything else"

show cooking Carlos Torres
Show Cooking Carlos Torres and Mari Carmen Ramírez

Carlos, let's talk about your restaurant When was it created and what characteristics does it have?

Burning El Capricho de las Torres, formerly called Torres Restaurant, was built with the aim of giving, especially, food service for companies, always oriented towards high quality hospitality.

After the crisis of 2008, my brothers and I decided to convert the restaurant to a new format of hospitality that, at those moments I was succeeding in Madrid, and that's when we introduced the concept of gastrobar, with the aim of achieving a modern kitchen space more dedicated to gastronomy itself.

On the other hand, in those moments the concept of ember began to take, more and more great recipes were made using this type of technique. It was there when we met the Burning Group, to the Ramírez family. First, we test your product, and from that moment, we realized that the client increasingly demanded that gender, that good product that the Burning Group offered us, and after a few months we decided to associate with them.

Restaurante El Capricho
Carlos Torres during one of his charity dinners

At present, our kitchen could be described as a modern kitchen with certain avant-garde touches and charcoal. And what am I going to tell you, the truth is that we are very happy with the decision we made with the Ramírez family.

In Abrasador El Capricho de Los Torres we can reach the 350 diners in the restaurant area, we also have other spaces such as, for example, the “tapería” area, that we could describe it as the “usual bar space” and, by last, we have the "gastro" zone, where our clients can enjoy rations downtown to share.

That is to say, We have adapted our spaces so that our clients do not come to our restaurant exclusively to eat, but they can enjoy our establishment whenever they want because for that "we are multi-space". (Laughs).

El Capricho Bar
Bar and Cocktail Service in Abrasador El Capricho

Your restaurant has become a success story for Grupo Abrasador, What can you tell me about it?

I would say that this is possible thanks to the dedication and passion that we put into everything we do.. I also think that our personnel management is very important, there is nothing worse than not knowing what you are doing, no matter how motivated you are. You could say that we combine passion with management.

Why is it important to have a good quality policy in the catering sector?

Currently we don't go out to eat, to eat we have left it for the day to day. Now what we are looking for in a restaurant is the experience it offers us but, Of course, if at the moment of truth you don't have a quality product to back you up, customers will not return.

With Grupo Abrasador I know that quality is guaranteed and that gives me peace of mind, I used to go to the butcher shop and they would sell me what they wanted, but now thanks to the product, which is always the same, we managed to build customer loyalty.

Grilled meat of the Iberian pig breeding own scorching
Grilled meats, My grilled Iberian

What differentiates your restaurant from other establishments in the area?

I would say that our identity makes us different. Thanks to this we can serve experiences. We have a clear objective and that is our client. Today traditional hospitality has changed and there are two options: or do you have identity, or you are one more and, It is already very difficult to be the best!

Sincerely, I think you shouldn't try to be the best, you have to try to be different so they don't compare you. When we put our product on the table, no one can compare us to others, because our clients leave with an experience.

Do you have any upcoming goals?

In these difficult times it is difficult to talk about upcoming goals or challenges. In our company we had in mind to launch a new project "agriculture to process pistachio" but this has changed today.

Right now our main objective is to save the year, serve people as best as possible and, especially, take care of our staff. At this time, businessmen have to give the best of ourselves because in the end the team is the 80 percent of work. I think the numbers this year are not going to be good and that's why you have to think about us and take care of our team. Without a doubt, our goal today is more personal than professional..

Now let's talk about your relationship with the Burning Group

How many years have you been associated with scorching brand? 

We met the Ramírez family in the year 2015. And it was in the year 2016 when we join the group. I have to say that this decision has changed our lives, we have changed the concept of thinking, thanks in part to the training provided by the chain. We are a family Y together We have learned to manage teamwork so that everything works out, regardless of the product, which is also very important and, As I said before, diners are delighted (laughs); together with Abrasador we have grown hand in hand both personally and professionally.

Photo in Abrasador El Capricho
Family Photo in one of the Burning Training Days

What do you think are the keys to success of your restaurant?

Passion: working with passion is the key to job success.

Constancy: Pablo Picasso said that we are a 10 percent inspiration and a 90 percent work, So I believe that consistency is one of the keys to achieving that success..

Humility: Absolute truth has no one and thanks to humility we can continue learning. I think we all contribute knowledge and ideas and without humility we cannot learn.

Passion and enthusiasm for work
Carlos Torres serving one of his dishes at Abrasador

Have you had a sales increase in recent years? 

Yes and no, we from the first day we opened the restaurant as a gastrobar in 2014 we have always worked very well, although it is true that when we changed from molecular cuisine to scorching cuisine we did notice that people repeated more.

We have had a very weekend public for a few years, people coming from Madrid, who are used to this type of cuisine, and that's why he likes our restaurant, but now we also have families that come to celebrate any type of event, or simply a group of people looking to meet and choose us.

What values ​​you highlight this Restaurant Group?

Passion, constancy, humility, ability to team up and, especially, I would define them as family, family is the word that best describes them. All the establishments that are part of the group are Burning family and we understand this as well because we all have one thing in common: we don't work just for the money and that's the basis for success. The economic issue is a consequence that comes, that is there, and of course it is necessary, but it is not the primary key.

Oyster Corner in Restaurant
Pilar Torres in the Oyster Corner at Abrasador El Capricho

Hospitality is a way of life and we all love what we do

What you are positioned as in your city?

In Tripadvisor and Google we are positioned as the number one restaurant 2, and our score is 4.6.

¿It is important for a restaurant your online reputation and digitization? Why?

As a person who likes to learn, I have always had an internal debate on this topic. At first I did not bet on this type of tools, preferred offline communication, the word of mouth of a lifetime, but with the passage of time we have realized that the client has changed and this means that we no longer only have clients from Villacañas, We also have external clients from other towns.

Thus, Both me and the rest of the team have learned that having a good online reputation is basic and that the door of our restaurant is not glass, it's digital. When you carefully analyze what you do in your daily life, is when you realize that if you go out to eat somewhere, the first thing you do is call an acquaintance and, Secondly, search the Internet, Read the comments and also read the owner's responses.

Today I understand that digital reputation is so important, how to turn on the coffee maker in the morning, in that order, because if you don't have a good digital reputation you will still be one more, you will have fixed clients, that over time they will get tired, because people demand changes. Definitely, good reviews can help us a lot, but the bad ones can help us even more ... and, yes, online reputation is very important.

Cover Manager with electronic booking book
Cover Manager, one of Abrasador's digital tools with the electronic booking book

And to end, As an advisory chef to the Group, do you think that in the world of restaurants a little more training is needed in the sector? Why?

Of course, in our case a 10% of our annual budget, whatever it is, we dedicate it to training, either books, courses, seminars, gastronomic escapades that serve us as learning… 

Keep in mind that training is basic, there is no life without training, I've been a cook since 13 years and I have never stopped training, because cooking is easy, the difficult thing is to be able to combine all the emotions and manage them within a company. Without training we couldn't do that. So much for the kitchen, as for team management, from a restaurant, or even for digital management ... training is basic.

Carlos Torres chef speaker at the second technical time scorching 2019
Chef Carlos Torres paper

Christmas dinners. Business meals for Christmas

See what we have prepared menus for your dinner or business lunch!…

Christmas menus Scorching group

expected dates approach for many, to have the perfect excuse to get together with co-workers in traditional Company for Christmas dinner.

Since Burning We have prepared some Christmas menus especially care, to make your Christmas dinner or lunch an unforgettable moment this year, because we have the perfect ingredients ;-)…lbetter grilled meat….

Sure you have a Scorching restaurant very close to you to celebrate this business dinner you're both waiting.

Find or make booking reservas@abrasador.com or by calling 652332410 We will be happy to help.

Scorching days. technical conference and celebration

A year celebrate the "Scorching Days" ;-)…. Two intense days, where we visit our customers, friends and all teams of the restaurants attached to our brand.

We will begin on Tuesday 18 October with a "Technical Day", where they are attending teams kitchen and living partner brand restaurants, a "masterclass" cutting beef and Iberian and a “show cooking” brasa, with the best recipes and Abrasador cuts given by the Head of Quality and R & D and three Chefs of partner restaurants.

days-October techniques Abrasador 2016

Wednesday 19 celebrate the "Gran Fiesta annual Scorching", where we invite all the restaurants and customers to see first hand our farms and livestock breeding facilities own, cutting room and enjoy the Catering Firm offered by Abrasador in “Club Hipico San Juan”, with corner and grilled Iberian, accompanied by two novel corner caps … one the “Scorching news” and other tapas prepared by our Chef invited Michelin Star “Ivan Cerdeño” …

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To attend is essential to book in advance by calling Alvaro 647221393 O July 630893522

We are happy to see you!

Tips to make a good barbecue

10 Useful tips for making good barbecue at home, in the garden or pool, without resulting flame.

1) Prepare your grill. If you do not have barbecue and you want to buy a, asks one of the models that can close at the top when you're making meat. In the absence of oxygen, the meat pore closes and allows the meat is juicier and.

2) On coal:You know that there is an ecological pressed coconut shell charcoal that no loose soot and dirt and does call? There 3kg boxes on a 10,00 €. For ignition you need a portable charcoal lighter stainless steel, a portable gas bottle and a portable fire or some firelighters.

3) puts 1 kg coal ignitor, put on the fire once connected to the bottle or placed under the firelighters and light the fire, past 6-7 minutes depending on the intensity of the fire, dumps the contents of the lighter on the part of the barbecue where coal is placed and you have grilled list, without smoke, soot and dirt.

Encendido_brasa_Abrasador Encendido_brasa FOTOEQUIPO

4) For the best juiciness and make each of the meats to the proper spot, we recommend removing meat from container next and set it on a plate to be oxygenate and temper ( 5 minutes), You obtained when a redder and natural color due to contact of myoglobin with oxygen is ready to cook.

5) If meat is not very fat, better try to point. Outside it must be doradito, to achieve this should be done on strong coal, in 2-3 minutes will turn around and add coarse salt and let others 2 minutes on this side and shake off the grill coarse salt and garnish with salt flakes. Inside rojito be juicy.

6) If the meat is fat like churrasco skirt we recommend that the cut is thinner, to thereby doing exactly the same with the same times you stay more pasadito and you can enjoy a taste and unique aroma.

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7) Burgers point will have them ready in 2 minutes per side, and remember to have a hand spatula to turn around and pull the grill and do not break.

8) Products like sausage and Iberian pork somarro will smoke more because fat falls on the grill and can generate calls. It must wean across the barbecue and change it back if it generates more calls. In 4 minutes you'll have it ready, turning it every minute with the help of tweezers.

carne_barbacoa_Abrasador barbecue 3

9) Barbecues on the amount of meat is often consumed on average per person is about 300 grs.

10) And not fail with the Meat quality, from Scorching we propose this Lot Barbecue 10 people or a Lot family house O Gourmet meat Lot , with different varieties of Veal and Iberian own parenting.

If you hurry, with orders placed before 31 July 2016, you get a free game meat carving knife and tweezers for barbecue.

If you need help finding some of the items you can contact us at Grilled Field and we help you get

Wedding Catering Campestre with Abrasador

Last 24 June in the Sierra de Albarracín in the Camping Las Corralizas, was held the Paul and Marta wedding. A wedding Campestre in wild nature, can make the most of this magnificent landscape offered by the municipality of Bronchales, Teruel.

The couple from the beginning said he wanted a day where the party Primara, freedom of movement of all guests and all accompanied by high quality products. And of course, Catering Scorching this event I could not lose!!!

Once we met Paul and Marta at the opening of Scorching The Corralizas and they told us what they wanted, we help them shape and it was possible the dream of getting married in this special place for them.

And we got to make a country wedding in every aspect and attention to detail.

welcome appetizer 2

corner pan creams

And I could not miss our Scorching Jamón Ibérico having professional Francisco Lara how cutter, a spectacle for the senses!!

ham cut paco cutting jamon

Our Brasa corner before and during the battle!!

hot cornerember

Carnes accompany our own parenting the corner of tapas and salads

tapas corner right people peppers caps corner salads salads

 

The cheese corner was a success, though it was something we already knew, It was a safe bet counting Gold bullion Santa Eulalia (award at the World Cheese Awards 2012 with the gold medal) and with Senorio (premiado World Cheese Awards 2014 with silver medallla)

cheese

And finally fruits and delicious desserts prepared by Obrador San Felix.

fruit desserts

As for the wine, the wines chosen to accompany the meats were Rejadorada Verdejo and Novellum, of the winery Rejadorada.

Rejadorada Verdejo fresh botellas

And the party continued until nightfall.

bar beer Cocktail and dance

And all this is possible thanks to a team of ten:

Alvaro Martin:Barman

Clara Isabel Lera: Meter

Christian Heirisman: chef Abrasador

Gary Dacusin: Brasa chef

Diallo: kitchen assistant

Francisco Lara: Ham cutter

Jose Carlos Valdes: Waiter

Kevin Heirisman: Waiter

Beatriz Palencia: Director of Catering and events.

Julio Ramirez: CEO Abrasador

Thanks Paul and Marta for trusting us on such a special day!!!

Kisses

 

If you are interested to contact us for your next event you can call 647644258 or send an email to email bpalencia@abrasador.com. For more information Click here

I centro_chuleton_trinchado

 

 

 

 

 

 

 

 

 

 

catering Abrasador, picnic and vintage wedding of your dreams

Every bridal couple is unique and special, why every wedding should be a reflection of your personality. If you've ever dreamed of having a rustic and vintage wedding, Now is the time to make it happen with Abrasador Catering. In wild nature, the estate of placer Rojas, in Toledo, It is one of the places chosen by Catering Abrasador to propose a different wedding, where guests are free and there is the traditional protocol. Everything is arranged in the style of the festivities in a country house, tables of different sizes, wooden benches and food corners.

panoramicaboda

In its commitment to innovation, the Scorching Catering, He wanted to make a different and original proposal with its corners. It is small dining areas with different options. from cheese, Iberian ham cutter included, creams and salads, sushi made at the time, tapas or bread Island. In this way, the guest eats what he wants from every corner and you can taste different dishes.

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To finish completing the wedding menu, the last surprise Catering Scorching offers boyfriends is your Food Truck Grilled meat with coconut charcoal ecological. More of 40 years of experience in raising veal and Iberian guarantee the quality and taste of your product. A surprising choice to offer good grilled ribeye or tenderloin, cooked at the time. Definitely, an original idea that will enjoy lovers of good meat.

food truck

The decor and details, protagonists

The Scorching Catering offers you the ability to customize the menu, rent kitchenware, design space with tables and decor you anytime. Any details you can imagine will be done with care. From the corner of lemonade, Candy Cart, posters on every table, flowers…every corner will have its magic to make it an unforgettable day.

cartelcarnealabrasa decoracion2catering scorching

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If you would like to see a wedding organized by the Catering Abrasador, You can see how the work they do in the celebration of July and Bea, which it took place this past August.

 

 

In this link you can learn more about the services offered by the Catering Abrasador.