#105 | Rubén Mosquero: Despidos rápidos en sala, pagar a becarios y ganar una Michelin

In this new episode of Se Me Antoja, we sit down with Rubén Mosquero, the chef behind the Michelin-starred restaurant Emi. In a candid conversation, Rubén reveals the truth about the profession. We discover the hardships of his beginnings, when he sold his car to get an internship, and the reality of working in the world's best restaurants, revealing the grueling 14-hour days with his head bowed in Japan. He also explains why charging customers upfront is vital for his business and to avoid wasting food. We also explore his management style. After experiencing the traditional system, he now advocates paying his interns a salary and applies the "baseball rule" with his team: zero shouting in the kitchen out of respect for his brother, but dismissal after the second mistake. A direct dialogue about what it really costs to maintain a fine dining restaurant. This podcast is officially sponsored by Kitchen Consult. ============================ Follow us! 👉🏻 YouTube, Instagram and TikTok: @semeantoja1906 👉🏻 Spotify/Apple Podcast (Se me Antoja by Montagud)