Robin food david de jorge

David de jorge 2020

David de Jorge. Escritor de Food & Wine Un gourmet carismático. Así es David de Jorge (1970, Hondarribia, País Vasco). Es cocinero convertido en editor de libros gastronómicos, guionista de documentales de televisión, guía culinario de grupos de periodistas y cocineros que visitan Donostia-San Sebastián y bloguero empedernido. David de Jorge dirige Gourmandia, una empresa del grupo Berasategui que se dedica a todo lo relacionado con la comunicación alimentaria, como la edición de libros, la preparación y realización de programas de televisión y el desarrollo de páginas web. Antes de dedicarse a estas tareas, David de Jorge fue cocinero profesional al lado de grandes como Martín Berasategui y Andoni Luis Aduriz. Tanto dentro como fuera de la cocina, De Jorge deja patente su gran pasión por la comida de origen tradicional, por las recetas consagradas y de vanguardia y, sobre todo, por el sentido de la diversión y el buen humor que debe imperar en torno a la alimentación.Libros

David de jorge peso

7 David de Jorge E. was born on October 4, 1970 in Hondarribia. Restless by nature, he dares to put his nose in other stoves squandering gastronomic wisdom and food enjoyment in fantastic pieces published in various media and media: he writes for El Correo and Diario Vasco, has collaborated in ETB2, Tele5, La Sexta, RNE, Cadena SER and Radio Euskadi and feeds a blog called “Atracón a mano armada” (Armed Binge). In the publishing label Debate he has published Con la cocina no se juega (2010) Más de 999 recetas sin bobadas (2012), and Más de 100 recetas adelgazantes pero sabrosas (2014), co-authored with Martín Berasategui. Trained in some of the most prestigious restaurants in the world, he has cooked with masters such as Arbelaitz, Guérard, Chibois, Subijana and Berasategui, of whom he is also a partner.

David de Jorge E. was born on October 4, 1970 in Hondarribia. Restless by nature, he dares to put his nose in other stoves squandering gastronomic wisdom and food enjoyment in fantastic pieces published in various media and media: he writes for El Correo and Diario Vasco, has collaborated in ETB2, Tele5, La Sexta, RNE, Cadena SER and Radio Euskadi and feeds a blog called «Atracón a mano armada». In the publishing label Debate he has published Con la cocina no se juega (2010) Más de 999 recetas sin bobadas (2012), and Más de 100 recetas adelgazantes pero sabrosas (2014), co-authored with Martín Berasategui. Trained in some of the most prestigious restaurants in the world, he has cooked with masters such as Arbelaitz, Guérard, Chibois, Subijana and Berasategui, of whom he is also a partner.

David de jorge instagram

De Jorge admitted that “I didn’t care if I died” when he reached his maximum weight. “I didn’t even know how to get out of bed”, he admitted before telling that “I have lost 140 kilos with a lot of medical help, from my family and my environment”, although without forgetting that he had to put a great deal of “effort and sacrifice”.

The hardest part, which is often not taken into account, is the operation to remove the excess skin, an intervention that was “the hardest” for the chef. However, with a great sense of humor, he told what he intended to do with all that skin.

“I have a friend in Ubrique who I challenged to make wallets with my skin,” he said with a laugh. The chef did not hesitate to tease Pablo Motos, a Valencian, assuring that “the best rice dishes are made by people from Alicante, not Valencia”, to which Trancas and Barrancas threw a capote to the presenter saying that “the marmitaco is made better in Zaragoza than in the Basque Country”.

Robin food david de jorge en línea

Updated on October 22, 2020, 14:46 David de Jorge, better known as ‘Robin Food’, gained popularity thanks to a culinary program that started on Basque regional television and given its success was bought by Mediaset. Not so much for his good work in the kitchen, which he has, but for his easygoing character and his explosion of thoughts without caring about what people will say is where his success lies.Recommended article

instagram @robinfood Hard adventure to lose more than 140 kilosHaving cooked so much in his life also led him to eat without measure until he weighed 267 kilos. This Wednesday, de Jorge was sincere with Pablo Motos in ‘El Hormiguero’, recognizing that he didn’t care if he died: “I didn’t even know how to get out of bed”, he explained.In the process of this transformation was not easy. In 2012 she had a gastric balloon placed and in 2013 underwent a stomach reduction operation for which she was unable to chew for more than two months. Finally, in 2017 and with dozens of kilos lost, he underwent a tummy tuck, undoubtedly the “hardest” operation for him and he had to spend about six months with almost absolute rest. Now he is a new man, although he assures that he tries to keep himself in line he will always carry “a fat inside”.David de Jorge, ‘Rodin Food’, after having lost 140 kilos.

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