Alexandre Molina, Culinary Specialist at Cristal

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on Friday, September 11, 2009 12:00 AM

What would your Last Supper be and who is going to cook it for you?

As I'm always trying out new ideas and recipes, I think I'd really like to take some simple tapas, fresh breads, a good ham and definitely some asparagus - clean and textured tastes. I'd like to give the honor to one of my students - someone who is young and talented, as a chance to promote themselves. Reckon I could make it last for a week?

What is the one ingredient you think no kitchen should be without?

I need a constant supply of fresh juices - from the meats I cook: beef stocks, chicken stocks, juices from vegetables and olive oil of course. My food works around being very simple. Pure tastes on the palate.

Do you have a funny or heartwarming cooking story for us?

I remember when I was about 16, following my grandma around her kitchen in Spain. There were always arguments between my grandma, my mother and myself about changing the old family recipes. My grandma started, then my mother added her secrets, and I always wanted to change them too! There was conflict but I remember them passionately now.

How would your staff describe you?

Well, they would probably say I am knowledgeable and professional in my work. I like to build a good, caring atmosphere in the kitchen. I guess they'd think I was firm but just.

When you're not dealing out warm soup ladles of kitchen justice, what do you do to Enjoy Shanghai?

I love to cycle with my three children. As we are so busy, it's really great when I get to spend quality time with them. I really love to swim too. I guess it's all part of my healthy lifestyle ideal. I also love cooking with my family. They are all so adventurous with food - it's very encouraging.