Begoña Rodrigo, La Salita*

She came into the world of cooking almost out of necessity. “I have not decided to be a cook. Life has done it for me ”, he assures. His extensive experience in the kitchen does not come from family, nor from tradition. In fact, when she was little, Miss Petit Suisse (as she was called at home because she only ate yogurt) didn't even like to eat. An industrial engineer by training (she lacks the project to finish her degree), before going into flour she opened two successful bread and sweets businesses in Valencia at the age of 18 before heading to Holland. He came to Amsterdam on vacation the summer he turned 20, but after two months he returned to stay eight years. Before becoming a cook, she cleaned hotel rooms and gradually got a position in her particular hospitality school, the kitchen of the Amsterdarm Marriot. Later the pantries of Mozambique, Thailand, the United States or London have shaped their particular flavors menu. All of them, without losing an iota of their Valencian roots. But the fortunes of fate brought her home to help her sister Ruth in the opening of what was to be her restaurant. A place in the Seneca street of Valencia that did not finish curdling and that today is La Salita, the gastronomic restaurant of Begoña. It was a November 2, 2005 and has already met more than a decade of success. At La Salita experiment with the most local products to give them a global concept. To do this, it controls the entire production process of the vegetables from their cultivation.