Chef Álex Milla, partner and head chef at Mercado Gourmet El Corte Inglés, has given us an interview to talk about his professional career and his vision of gourmet cooking. His journey in the kitchen began at the age of 17 when he discovered that cooking was his true passion.
Alex Milla has participated in television channels such as CLAN de Televisión Española, in the Menu Sensations Mercedes-Benz gastronomic conferences, numerous gastronomic events in Jaén… Positioning himself as one of the greatest exponents of Jaén gastronomy. Alex Milla stands out for his creativity and flavor, using Artemonte products in his star dishes.
Alex Milla Chef Artemonte Gourmet Kitchen
What does Gourmet cooking mean to you?
For me it means cooking with higher-end products and in a more creative way.
At what age did you start cooking and when did you know that cooking was your passion?
At the age of 17 I began my studies at the hotel and tourism school. At 18-19 I began to know what I wanted.
Are you more of stews or hamburgers?
Burgers are always very appetizing and go very well at any time of the day, but a good stew will always be number one
If you had to choose a fundamental ingredient in the kitchen, what would it be?
Extra virgin olive oil.
What would you highlight about Artemonte products?
They are unique, of great quality, versatile, varied, a luxury to have them in my restaurant, they are very top.
What recipe is your star?
Bean rice with roasted peppers and black pudding dough and deer civet and aged wine.
What inspires you to cook?
Music, my friends, my family, I am very temperamental.
Artemonte products are unique, of high quality, versatile, varied, a luxury to have them in my restaurant, they are very top
Is a cook more of a craftsman or a creator? Or both?
He is a mix of both along with many others, main leader, father, etc.
Can you recommend a recipe that is easy to make but with a lot of flavor using Artemonte products?
I insist on that rice that I have on the menu and we put the blood sausage mass on it as soon as we take it off the heat, providing that pleasant fatty creaminess and that unctuous flavor along with the color, it is a real spectacle.
What are your next projects in gastronomy?
Continue making the restaurant that I run right now grow and open one for another type of public and concrete in the short, medium term.
