Podcast Summary: Martín Berasategui — "Me he dejado la sangre para ser feliz"

Podcast: Hoy por Hoy
Host: Àngels Barceló (SER Podcast)
Guest: Martín Berasategui
Date: November 19, 2025
Language: Spanish
Duration covered: 00:29 - 16:22

Overview

This special episode of "Hoy por Hoy" centers on renowned Basque chef Martín Berasategui, exploring his 50-year journey in the world of gastronomy. Host Ángeles Barceló engages Berasategui in a heartfelt, candid conversation about his roots, relentless drive, family ties, the spirit of Basque cuisine, and what it means to leave a true legacy in Spain and beyond.

Key Discussion Points & Insights

1. Milestones and Reflection on a 50-Year Career

• Berasategui reflects emotionally on his five decades in the culinary world, recognizing both the passage of time and the hard work it took to achieve his goals.
  • Quote (Martín, 02:05): “No escatimé una gota de esfuerzo. No tuve problemas en dejar la sangre para conseguir los objetivos que yo quería.”
  • He still considers himself "the eternal apprentice":
    Quote (Martín, 02:01): “Ahora, 50 años más tarde, soy el eterno aprendiz y más aprendiz que hace 50 años.”

2. The Influence of Family

• Berasategui emphasizes the extraordinary support and values he received from his parents and aunt, crediting them for his work ethic and humility.
  • His family’s role: “Tuve la suerte de tener una familia increíble… una mujer que es el 50% del éxito mío… dos nietitos, que son la sal de mi vida.” (Martín, 03:13)

3. Philosophy: Kindness, Teamwork, and Rejecting Ego

• Kindness and collective spirit are cornerstones for him; he avoids the trap of ego in a field where it's common.
  • Quote (Martín, 04:13): “No existe el yo en mi vida, es el nosotros. El ego es la mayor traición de todas las profesiones.”
• He advocates optimism and ongoing effort:
  • Quote (Martín, 04:27): “A todo el mundo le inculco que todo es posible y que ser optimista es importantísimo… pero que hay que entrenar.”

4. Hard Work and Relentless Pursuit of Knowledge

• Berasategui details a grueling apprenticeship—working six days a week, studying on his only day off.
  • Quote (Martín, 05:01): “Se sentaron mi madre y mi tía cuando yo tenía 15, y me dijeron: ‘Martín, mañana a las 8 de la mañana con nosotras.’”
  • “Menos el año y medio que estuve en la mili, durante 12 años, sacrificándome…” (Martín, 05:01)

5. The Importance of Passion and Lifelong Curiosity

• His continued excitement and love for cooking are attributed to his passion and an endless desire to learn.
  • Quote (Martín, 07:12): “Nunca he perdido la pasión, justo lo contrario.”
• He describes the collaboration and mutual inspiration among legendary Basque chefs, mentioning Carlos Arguiñano, Luis Irizar, Juan Mari Arzak, and Pedro Subijana.

6. Basque Culinary Vanguard and Tradition

• Berasategui reflects on the birth and impact of the nueva cocina vasca (Basque New Cuisine), emphasizing the blending of tradition with innovation and collaboration across generations.
  • Quote (Martín, 08:14): “Sin estos cocineros estratosféricos, yo no estaría aquí... y bueno, se creó algo que luego más tarde se llamó la nueva cocina.”

7. Personal Style: Staying True to Himself

• He never chased trends but stayed focused on his vision and standards.
  • Quote (Martín, 10:20): “He tenido muchísima personalidad; he creído mucho en mí. El mayor autocrítico de Martín es Martín.”
• The warmth and authenticity of his food are as vital as its technique.

8. Creativity, Tradition, and Technological Progress

• Berasategui draws clear lines between tradition and contemporary innovation, but always with respect.
  • Quote (Martín, 12:22): “Se vende mal el arte, la vanguardia, la creatividad… pero se tapa un poco esto que se llama cocina tradicional, que un día se llamó arte, vanguardia y creatividad.”

9. Core Flavors and Sense Memories

• When asked about the flavors that take him back to his childhood, he lists classic Basque dishes (e.g., marmitako, sopa de castañas, chipirones rellenos).
  • Quote (Martín, 13:55): “Desde un marmitako de bonito en temporada, una sopa de castañas… mendrescas de bonito asadas con cebolletas y guindillas fritas.”

10. “Garrote”: The Meaning of His Life’s Motto

• Berasategui explains the origin and significance of his trademark word “garrote”—meaning energy, drive, and the courage to push on.
  • Quote (Martín, 15:18): “Garrote es trabajo, coraje, ganas, arranque, hambre, pasión, inconformismo, ímpetu y ser de pata negra, que es lo que hay que ser en la vida.”

Notable Quotes & Memorable Moments

• On sacrifice and perseverance:
  “Me he dejado la sangre para conseguir los objetivos que yo quería.” (Martín, 02:05)
• On teamwork and humility:
  “No existe el yo en mi vida, es el nosotros.” (Martín, 04:13)
• On the importance of continuous learning:
  “Ahora, 50 años más tarde, soy el eterno aprendiz.” (Martín, 02:01)
• Defining his philosophy of 'garrote':
  “Garrote es trabajo, coraje, ganas... ser de pata negra.” (Martín, 15:18)

Timestamps of Key Segments

• Celebrating 50 Years & Reflection — 02:00–03:13
• Values from Family & Humility — 03:13–05:01
• Life as an Apprentice & Early Hardships — 05:01–06:42
• The Role of Passion & Influential Peers — 07:12–08:14
• Nueva Cocina Vasca – Collaboration and Innovation — 08:14–10:02
• Finding His Own Style — 10:20–12:07
• Respect for Tradition & Youth — 12:22–13:45
• Memory Flavors & Childhood Dishes — 13:55–15:02
• Meaning of 'Garrote' — 15:18–16:00
• Farewell and Toast to Life — 16:05–16:22

Tone and Atmosphere

The exchange is warm, intimate, and respectful, marked by Berasategui’s humility, passion, and relentless optimism. His deep gratitude for his roots, family, and colleagues permeates the conversation, offering listeners both inspiration and insight into the making of a true culinary legend.

In sum:
Martín Berasategui’s success is the result of love for his craft, unbending work ethic, unbreakable ties to his family and land, and a genuine commitment to kindness and teamwork. His motto “garrote” encapsulates a philosophy of life—go all in, be authentic, and never stop striving.