According to Xabier Zapirain’s own expression, he grew up among pans and kitchen ranges, as his professional training started when he was 16 years old in the Restaurante Azaldegui (which does not exist nowadays). This restaurant was located in Miraconcha, in San Sebastian, and as we all remember it was one of the sanctuaries as far as gastronomy is concerned in San Sebastian. While he was working and training in Restaurante Azaldegui, he was simultaneously learning pastry-making, at the beginning in the Cafeteria Pigalle (which does not exist either any longer) in the Urbieta Street, and later in Brasil confectioner’s in San Martin Street. Both are located in San Sebastian. In 1960 he felt this very special call for adventure which Basque chefs often feel, and he traveled to England. He s...