When the Reale Seguros Madrid Fusión opened for the first time in 2003, cooking was undergoing a revolution - technical, ideological and cultural - and it changed forever the way that we view chefs. It was the time of spherification, the air, the ... cordiality, generosity, hospitality and understanding". Putting the health of the diner in the hands of waiters and chefs is a great responsibility, but "we must enjoy the pressure, see it as a challenge. We cannot tell customers that we can't accept them ... creativity of chefs. They gave Andoni Luis Aduriz a taste of the result. "The machine has given some good ideas, but behind it there is a great chef. He can complement anyone's talent, not replace it". Fortunately.