厨师解释了他在厨房里做自己的愿望，以及他对简单食材赋予价值的愿望。
Sebastian Frank（米其林二星Hováth, Berlin）在第26届圣塞巴斯蒂安美食节-尤斯卡迪巴斯克地区结束了第一天的会谈。他专注于自己对蔬菜的热爱，这一信念将使他在2022年停止在餐厅烹饪肉类和鱼类。
感觉自己身处“烹饪冠军联赛”，与世界上一些最好的厨师同台竞技，Frank解释说，当他开始当厨师时，了解自己喜欢什么和不喜欢什么非常重要。我们都可以获得最酷、最好的产品，我们想要的产品，但我们必须知道我们想用哪些，不想用哪些。”他总结道。因此，他的第一个决定之一是停止使用与他的奥地利血统无关的成分。
在你的餐厅里发现一种恋物癖产品来制作一道划时代的菜肴从来都不是一件容易的事，如果不是，就问问他。他于2011年开始与celeriac合作，花了三年半的时间才找到配方。事实上，在霍瓦斯，他们把芹菜放在水、盐和面粉里两年，直到它们达到弗兰克梦想的“非常强烈的鲜味”。
在“赋予简单食材价值”的愿望中，这位厨师经历了一段个人内心挣扎的时刻，“我想展示我的灵魂，我的根。然后我意识到，最重要的不是食材，而是想法和感受。弗兰克举了几个例子，说明在非常具体的情况下或在另一种情况下咬一口或喝一杯的重要性：”这一刻非常重要，体验，因为食物让我们想起感觉，有了它，你可以触动别人的灵魂。为此，我认为蔬菜是最好的，当然要记住，每个厨师都不一样。
厨师提到蘑菇是他最喜欢的产品之一，因为它们的味道类似于鹅肝，或者脱水和再水化的南瓜和西葫芦，口感类似于墨鱼。一点白葡萄酒，一些欧芹。。。它会让我们想起一道不含鱼肉的菜肴。
演讲结束时，他给我们留下了一个有趣的想法。作为一名厨师，我会问自己一些问题。有很多技术精湛的厨师，但我知道我不会成为一个新的费兰·阿德里亚，因为我只能反思自己。他总结道：“我想与众不同，通过我的菜肴给自己一个答案，因为我们都是独一无二的。”。
Sebastian Frank's childhood memories
The chef explained his desire to be himself in the kitchen and his desire to give value to simple ingredients.
Sebastian Frank (Hováth**, Berlin) closed the first day of talks at this 26th edition of San Sebastian Gastronomika - Euskadi Basque Country. He focused on his passion for vegetables, a conviction that will lead him to stop cooking meat and fish in his restaurant in 2022.
Feeling that he is in the 'Champions League of cooking', sharing the stage with some of the best chefs in the world, Frank explained that when he started working as a chef, it was very important to understand what he liked and didn't like. We can all have access to the coolest and the best, to the product we want, but we have to know which ones we want to work with and which ones we don't," he summed up. So one of his first decisions was to stop working with ingredients that had nothing to do with his Austrian roots.
The task of discovering a fetish product with which to compose an epoch-making dish in your restaurant is never easy, and if it is not, just ask him. He started working with celeriac in 2011 and it took him three and a half years to find the formula. In fact, at Hováth they leave the celeriac in water, salt and flour for two years until they reach the point "with a very intense umami" that Frank dreamed of.
In his desire to "give value to simple ingredients", the chef experienced a personal moment of inner struggle in which "I wanted to show my soul, my roots. And then I realised that it is not the ingredients that are most important, but the ideas and the feelings. And Frank gave several examples of the importance of a bite or a drink in a very specific situation or in another: "The moment is very important, the experience, because food reminds us of sensations and with it you can touch other people's souls. For this, I think vegetables are the best, bearing in mind, of course, that every chef is different.
The chef mentions mushrooms as one of his favourite products because they give a flavour similar to foie gras, or dehydrated and rehydrated pumpkin and courgettes to give a texture similar to cuttlefish. A little white wine, some parsley... and it will remind us of a fish dish without containing it.
At the end of his talk, he left us with an interesting thought. As a chef, I ask myself questions. There are wonderful chefs with incredible techniques, but I know that I am not going to be a new Ferran Adrià because I can only reflect on myself. I want to be unique and give myself an answer through my dishes, because we are all unique,' he concludes.
