With the arrival of warmer weather, salads have become an essential dish in our daily lives. Their ease of preparation and the versatility of their ingredients make them a must-have. Joseba Arguiñano has shared his secret for achieving the perfect salad: preparing the dressing in a separate container.
"This is the trick I use to dress salads in the summer so they turn out perfectly," the chef notes. "When dressing a salad, first we add salt, which is the ingredient used least. Then vinegar, and we finish with extra virgin olive oil," he explains.
The chef mixes everything in a container to ensure a perfect blend: "You have to emulsify this mixture. We give it a shake. Once it's well combined, you open it, and here we will have this perfectly dressed salad." "How delicious, how fresh, and what a marvel!" exclaims the chef from Gipuzkoa.
Furthermore, if you plan to eat at the beach or by the pool, the dressing can be stored in the jar and added to the salad just before eating.
Changes in 'Cocina Abierta'
Joseba Arguiñano took the helm of 'Cocina Abierto', his father Karlos Arguiñano's program, last Friday, June 5th. After a 40-year career as a television presenter, Karlos Arguiñano will step aside from his 'Cocina abierta' program on Fridays to hand over his spot to Joseba Arguiñano.
Joseba Arguiñano took the helm of 'Cocina Abierto', his father Karlos Arguiñano's program, last Friday, June 5th. After a 40-year career as a television presenter, Karlos Arguiñano will step aside from his 'Cocina abierta' program on Fridays to hand over his spot to Joseba Arguiñano.
"Summer kicks off with 'Cocina Abierta' hosted by Joseba Arguiñano! Top guests, 10/10 recipes, and unforgettable moments. You'll see!" he stated. Atresmedia thus rewards the chef's charisma and skill, promoting him to the main presenter of 'Cocina Abierta' on Fridays.
Joseba, who began collaborating on 'Cocina Abierta' in 2019, is gaining prominence within the network in anticipation of his father's eventual retirement. It appears Atresmedia is betting on the young chef from Gipuzkoa to succeed his 77-year-old father when he decides to step back from the media spotlight. At 41 years old, he will present his first solo program on Antena 3 after establishing himself as a prominent figure on EITB with shows like 'Sukalerrian'.
Passion for Cooking
Joseba Arguiñano, one of the most popular chefs on Basque television, has successfully carved out a niche in the culinary world, with a loyal audience accompanying him daily on his ETB1 program 'Joseba Arguiñano Sukalerrian'. Born in Zarautz in 1985, he is a distinguished chef and pastry chef who has forged his own name in the culinary scene.
Joseba Arguiñano, one of the most popular chefs on Basque television, has successfully carved out a niche in the culinary world, with a loyal audience accompanying him daily on his ETB1 program 'Joseba Arguiñano Sukalerrian'. Born in Zarautz in 1985, he is a distinguished chef and pastry chef who has forged his own name in the culinary scene.
Joseba inherited his father's passion for cooking but has distinguished himself through his fresh, creative style and innovative approach. His training began at the prestigious Aiala Hospitality School in Zarautz, directed by his father, where he acquired a solid technical foundation in cooking and pastry. He later expanded his experience by working in renowned restaurants and pastry shops, allowing him to refine his skills and develop his unique culinary vision.
Specializing in pastry, Joseba has managed to combine respect for traditional techniques with modern and creative touches. His cuisine is characterized by the use of local, seasonal ingredients and meticulous presentation, where desserts become miniature works of art. Currently, in addition to being a media personality, he leads his own gastronomic projects, establishing himself as one of the most promising chefs in the Basque culinary landscape.
With his dedication, creativity, and commitment to quality ingredients, Joseba Arguiñano continues the family legacy, adding his personal touch and keeping the essence of Basque cuisine alive.
Great Popularity
Beyond his work in the kitchen, Joseba Arguiñano has gained popularity through his television appearances and media collaborations, where he showcases his approachable, spontaneous personality and his love for gastronomy. His charisma and natural style have made him a role model for new generations of chefs and cooking enthusiasts.
Beyond his work in the kitchen, Joseba Arguiñano has gained popularity through his television appearances and media collaborations, where he showcases his approachable, spontaneous personality and his love for gastronomy. His charisma and natural style have made him a role model for new generations of chefs and cooking enthusiasts.
