He has been on Canal Cocina for seventeen years. After presenting successful programs such as El Microwave or Easy Christmas, he is now in charge of Family Kitchen, a program with which he has been with for seven seasons and which is broadcast from Monday to Friday at 10:00 a.m., at 1:30 p.m. and at 7:00 p.m. weekdays at 12:30 p.m. In addition, the chef is on a tour throughout Spain with other chefs from the channel in which they cook hand in hand with the public. As the title of her program says, if Elena’s cooking is characterized by something, it is for being familiar and homemade, and more so since she is a mother. In fact, his beginnings in the profession have a lot to do with his family. “I can say that I started in the kitchen when I was four years old. My two grandmothers and my mother are fabulous cooks and it is something that is in my genes.” Elena studied hotel management, but when she had children she wanted to find a job that she could combine with her role as a mother. “My mother had a franchise where she sold kitchen utensils and where chefs came to teach classes, and that’s when I decided to dedicate myself to this,” she says. “I started from the bottom as a clerk and I devoured any book that fell into my hands, just like now, I have never stopped training.” Training is something that he recommends to everyone who is starting out in the hospitality industry. Since then Aymerich has worked at home giving classes and in schools such as Cayena, Pimienta y Sal, Contacto Cocina or Le Cordon Bleu. It was thanks to one of her students, who admired her and encouraged her to send her resume to Canal Cocina, that she started working on the gastronomic channel. but when she had children she wanted to find a job that she could combine with her role as a mother. “My mother had a franchise where she sold kitchen utensils and where chefs came to teach classes, and that’s when I decided to dedicate myself to this,” she says. “I started from the bottom as a clerk and I devoured any book that fell into my hands, just like now, I have never stopped training.” Training is something that he recommends to everyone who is starting out in the hospitality industry. Since then Aymerich has worked at home giving classes and in schools such as Cayena, Pimienta y Sal, Contacto Cocina or Le Cordon Bleu. It was thanks to one of his students, who admired him and encouraged him to send his resume to Canal Cocina, that he started working on the gastronomic channel. but when she had children she wanted to find a job that she could combine with her role as a mother. “My mother had a franchise where she sold kitchen utensils and where chefs came to teach classes, and that’s when I decided to dedicate myself to this,” she says. “I started from the bottom as a clerk and I devoured any book that fell into my hands, just like now, I have never stopped training.” Training is something that he recommends to everyone who is starting out in the hospitality industry. Since then Aymerich has worked at home giving classes and in schools such as Cayena, Pimienta y Sal, Contacto Cocina or Le Cordon Bleu. It was thanks to one of his students, who admired him and encouraged him to send his resume to Canal Cocina, that she started working on the gastronomic channel.
If he has learned anything thanks to his experience, it is that when it comes to cooking there are many aspects that matter to achieve a good result. “Cooking is the basis of health, we are what we eat, that’s why you have to look for good ingredients and you have to know how to organize meals”. That is why he always prepares nutritious and balanced dishes, to make quality recipes that provide energy to the whole family. The products that stand out the most in Elena’s preparations are vegetables, both cooked and raw. They allow you to make very varied recipes and not at all boring and thus you can leave aside products that contain more saturated fats. In her dishes she likes to integrate whole grains of all kinds. For the Madrilenian, it is not only important to prepare the recipes well, A good presentation at the table is also essential. I already demonstrated it years ago in the program Table and protocol. “I dedicate myself to gastronomic styling, I make video recipes for different media and supermarkets and I am clear that if what is seen enters through the eyes the sensation is different, it is better. Making it beautiful takes five more minutes and makes the act of sitting down to eat is a party, that for me is very important”.
