This week episode with Chef Pablo Aranda. At the Basque Culinary Center (photo: Cesar E. Noble-Medina)

Cooking is known as a universal language; love, passion, emotion and sensorial stimulation are transmitted daily through a well-elaborated meal. The evolution of social media platforms made sharing any culinary experience, a modern-day trend. Television shows had demystified the ancients and archaic perception of cooks and chefs. Culinary giants devoted their careers to understanding, respecting, elaborating and presenting products in the best possible way to their guests. Aspiring to perfection, chefs work day and night to serve and to transmit their passion for food. The Michelin Guide started in 1904 distributing over 35,000 copies, internationally. The idea was to rate the best restaurants and hotels in the world. Since then, the culinary industry has evolved, accentuating the most elegant, unique and exclusive dining experience money can buy. As time went by, the fine dining scene grew in complexity and expensiveness. Only the elite got awarded with Michelin Stars, and this phenomenon fueled the ambition for greatness among many generations of cooks and chefs.

On November 21, 2018, in Lisbon, Portugal had hosted the annual Michel Star gala for the best and most exclusive restaurants of Spain and Portugal, Chef Dani Garcia got his three stars for his fine dining restaurant in Marbella, Malaga. Weeks later, he announced the closing of that restaurant and that he would be retiring from that pristine food scene. Surprisingly Garcia is not the first one to do so, in the last five years, over an uprising number of chefs are retiring and giving back the Michelin stars. Chef Pablo Aranda who earned one Michelin Star on a restaurant in Mallorca, Spain. After the long-awaited accolade, he decided to retire and started developing his casual dining food concept in Granada, Spain. The discussion of the diasporic phenomenon and the departure of culinary giants from fine dining kitchens led to what Aranda affirms as the death of the fine dining scene.

On the Dying in the Pass Podcast, he asserts that those operations are not profitable, and experts as Catalan Chef Santi Santamaria warned everyone of this occurrence on his keynote speech at the international culinary showcase Madrid Fusion, which expressions got him banned from the event. Besides the yearning drive for the Michelin Stars, the fine dining scene has grown not to be profitable. Luckily, the food and beverage industry is continuously evolving, and culinary giants are becoming entrepreneurs, developing more affordable restaurant concepts with their touch of passion and eccentricity.

Click here to hear the Spanish Version