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Sucess story of FRAN AGUDO

The head chef of Tickets, Fran Agudo, reveals in this interview the keys of a local that currently holds the 32nd position in the list The World's 50 Best Restaurants 2018 and shows how the use of mychef evolution facilitates the daily task of his team.

Sucess story of FRAN AGUDO  - mychef

With mychef we can make elaborations with more precision and control in cooking

Chef’s challenge:

The need to make several elaborations simultaneously and maintain the stability of the temperature during cooking.

Chef’s solution:

Since we have mychef ovens, our way of cooking has changed, because we can work directly. We can make elaborations with more precision in cooking, with more control.

BUSINESS MODEL

Restaurant

USED ​​TECHNOLOGY

mychef evolution oven

FOUNDATION

Tickets emerged in 2011 to give an avant-garde touch to the classic ‘tapa’. Under the seal of Albert Adrià, National Award of Gastronomy 2017 for the Best Head Chef, this restaurant located in Barcelona has become a world reference in terms of quality, innovation and an aesthetic care in all its dishes.

AWARDS

Position 32 in the ranking The World's 50 Best Restaurants 2018. Michelin Star 2014. Three Repsol Suns 2017. Position 5 in the Macarfi Guide 2018 of the best restaurants in Barcelona.

Sucess story of FRAN AGUDO

In Tickets (Barcelona), the ‘tapa’ is shown under an unmistakable stamp. The revolution of the flavor is carried out through unthinkable elaborations and a staging in the circus-style. Since its opening in March 2011, this restaurant stands out as a unique gastronomic corner thanks to the imprint of its promoter, the chef Albert Adrià. The head chef of Tickets, Fran Agudo, reveals in this interview the keys of a local that currently holds the 32nd position in the list The World's 50 Best Restaurants 2018 and shows how the use of mychef evolution facilitates the daily task of his team.

When did you first make contact with the world of cooking?

When I was 12 years old I wasn’t a very good student, so my father slowly introduced me to the kitchen, taking me to the restaurant to clean.

Although many will have tried your culinary elaborations, who is Fran Agudo, roughly?

Fran Agudo is Tickets’ restaurant head chef, who was born in Jaén (Spain) 30 years ago and who has spent half of his life trying to find his place in the kitchen. When I was 4 years old my parents moved here to work, to Lloret de Mar. I’ve been here since I was 5.

 

Fran Agudo Tickets

 

Before you start working in Tickets, what was your previous idea of what was going to happen there?

I have worked in other restaurants, but my idea of Tickets was that of a different restaurant, a restaurant where things are done in a different style. Above all, the figure of Albert was the one who captivated me.

What does this restaurant offer, in a difference from the rest, to the diner that comes to it for the first time?

There are certain moments where the client is united to the kitchen and with the restaurant room because it’s all so close together, in which we try to offer a tasting to the people of what our version of ‘tapas’ and cooking is. In Tickets you can see how cooks work, how the waiter comes into the kitchen to take a plate or how the cook handles a plate to the costumer to explain it to him and to make him understand it. 

Regarding the use of the mychef evolution oven, what advantages has its incorporation contributed to your kitchen team?

Since we have mychef ovens has changed our way of cooking a bit, because we can work more directly. We can do more accurate cooking with more control. This help us a lot. 

 

Receta Fran Agudo

 

How would Tickets’ chefs define your experience with mychef evolution and what service do you find most attractive of it?

For us it’s huge because you may be doing other things and the oven informs you of when everything is ready. Also, it has a lot of cooking precision.

Finally, what do you think about the design of this oven?

mychef has a very good looking with also a good looking screen. It doesn’t go unnoticed.