{"id":7933,"date":"2026-08-26T15:13:03","date_gmt":"2026-08-26T13:13:03","guid":{"rendered":"https:\/\/fferrer.com\/2026\/08\/26\/natalia-albero-of-mint-raw-ingredients-are-the-starting-point-for-any-cuisine\/"},"modified":"2026-08-31T15:49:18","modified_gmt":"2026-08-31T13:49:18","slug":"natalia-albero-of-mint-raw-ingredients-are-the-starting-point-for-any-cuisine","status":"publish","type":"post","link":"https:\/\/fferrer.com\/en\/2026\/08\/26\/natalia-albero-of-mint-raw-ingredients-are-the-starting-point-for-any-cuisine\/","title":{"rendered":"Nat\u00e0lia Albero, of Mint: \u201cRaw ingredients are the starting point for any cuisine\u201d"},"content":{"rendered":"\t\t
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Some cuisines begin with a recipe. Others, with an idea. And still others begin much earlier: the moment a chef has a quality ingredient in front of them. <\/p>

For Nat\u00e0lia Albero, chef and owner of Mint Restaurant<\/strong>, the ingredients are precisely that starting point. It\u2019s an approach to cooking that we share at Ferrer<\/strong>, where we work every day to ensure that restaurant professionals can count on high-quality products and a supplier who understands their needs. <\/p>

That’s why we wanted to sit down with Nat\u00e0lia and talk about ingredients, cooking, and everything that goes into a dish.<\/p>

What’s the first thing that comes to mind when you see a high-quality seriola right in front of you?<\/h2>

A good piece doesn’t need much more than someone who knows how to look at it. The color, the texture, the firmness, the smell\u2026 Even before we think about how to prepare it, the product itself already gives us plenty of clues about what it could become. <\/p>

And that’s one of the things that defines Mint’s approach to work: listening to the product and letting it lead the way<\/strong>.<\/p>

If you had to describe Ferrer in three words, what would they be?<\/h2>

For a restaurant, a supplier is much more than just someone who delivers an order.<\/p>

It\u2019s just another part of everyday kitchen life. Someone you can count on when you need to find a specific item, when a particular need arises, or simply when you want to maintain a high standard of quality, service after service. <\/p>

At Ferrer<\/strong>, we like to view our relationship with professionals in this way: staying close to the kitchen, understanding their needs, and putting our product knowledge at their service.<\/p>

What advice would you give a young chef about the importance of ingredients?<\/h2>

Learning to cook also means learning to observe.<\/p>

Look at a piece and know how to recognize its quality. Understand where it comes from. Know when it\u2019s at its best. Respect it and, above all, understand that no technique can turn a bad product into a great one. <\/p>

That’s why, when we talk about gastronomy, we tend to focus on techniques, creativity, or presentation. But before all that, there’s something much simpler: the ingredients<\/strong>. <\/p>

And that’s where Ferrer’s work begins.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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