Slow and steady wins the race.For the past twenty years TWENTY YEARS. The lapse of twenty years raises a presumption of certain facts, and after such a time, the party against whom the presumption has been raised, will be required to prove a negative to establish his rights.
2. , Alex Urena has slowly and steadily been making a name for himself. Like the fabled tortoise tortoise (tôr`təs), common name for a terrestrial turtle, especially one of the family Testudinidae. Tortoises inhabit warm regions of all continents except Australia. , he understands the wisdom of proceeding with a purpose and has not allowed haste to lead him astray. Although his dedication has led to a dream come true-his own restaurant--he's not at the finish line yet.
Born and raised in the Dominican Republic Dominican Republic (dəmĭn`ĭkən), republic (2005 est. pop. 8,950,000), 18,700 sq mi (48,442 sq km), West Indies, on the eastern two thirds of the island of Hispaniola. The capital and largest city is Santo Domingo. , Urena came to the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. when he was fifteen and immediately went to work for Charlie Palmer Charlie Palmer is the name of:
They weren't ten continuous years. While he always returned to Bouley and Bouley Bakery, Urena took every opportunity available to stage in Europe. Among his stints were a two-month stage with Roger Verge; six months in the kitchen with Ferran Adria; a short stint with Martin Berasategui Martin Berasategui is a restaurant in San Sebastian, Spain. The chef is Martin Berasategui.
The restaurant was voted 27th best in the world in Restaurant (magazine) Top 50 2007. External Links
Website:  ; four months with Laurent and Jacques Pourcel; and another four with Regis Marcon. Still, it was his time at Bouley that counted most. "Everything that I learned, I think I learned at Bouley. I learned a lot working for Ferran, but Bouley had already taught me how to cook fish, how to cook meat, how to cook anything. I learned how to cook at Bouley," he says simply.
When he finally left Bouley, he heard from fellow Bouley veteran Dan Barber, who needed an executive chef to open Blue Hill. "I thought I would give it a shot, you know? I had nothing to lose," he shrugs. So in 1999, he took the position and stayed on for two years, to much positive acclaim. "That's when I started making my name," he points out. Ultimately, however, it didn't work out and he felt he needed to move on. He became the executive chef of Marseilles for its opening, even as he began to plan a path towards a place of his own.
When he left Marseilles, he looked back on his stage with Adria and thought about the possibilities for Spanish cuisine Spanish cuisine consists of a huge variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep Mediterranean roots. in New York New York, state, United States
New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of . "There weren't many good Spanish restaurants here," he recalls. "So I thought there was room for somebody to come in. I decided to go to Suba. That's where I started doing what I want to do." At Suba, he gained more familiarity with Spanish cuisine and found ways to make it more contemporary. While still there, he began searching for a space of his own and, when he found it, he opened Urena in 2006.
Right now, he is only working on modernizing classic Spanish dishes and isn't trying to emulate Adria's brand of innovation. As much as he might like to experiment, he believes the time is not right. "I'm not doing things like el Bulli El Bulli is a three-Michelin star restaurant run by chef Ferran Adrià in Roses on the Costa Brava in Catalonia, Spain. The small restaurant overlooks the Cala Monjoi bay, and has been described as "the most imaginative generator of haute cuisine on the planet". . Personally, I don't think New York is ready for food like that. It could be that forty percent of people like it, sixty don't. I don't think that everybody's ready." Instead he delves into the history of a particular region of Spain to find its most traditional ingredients and recipes, then "gives a little more upscale touch" to them.
But he feels highly experimental cuisine will eventually have its proponent here. "A lot of young people want to do molecular food. Every young chef wants to do something different than everybody else," he observes. "But it depends on who is going to do it, and how he is going to go about it. I think it's still too early for New York. But maybe if someone like Ferran comes here, maybe it would be different. For a guy like me, I don't think it's a good idea."
In the meantime Adv. 1. in the meantime - during the intervening time; "meanwhile I will not think about the problem"; "meantime he was attentive to his other interests"; "in the meantime the police were notified"
meantime, meanwhile , he plans on opening one or two more restaurants. There's no doubt he will move carefully, waiting until he is more like his most important mentor, David Bouley. "Right now I'm not like him. But in the future, I want to be a chef like him. Slowly, slowly, I'm going to get there."
New York City New York City: see New York, city.
New York City
City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S.