“The demand for Spanish gourmet products in the US is very great and there is not enough or adequate supply in the market” Marti Buckley, gourmet.

Marti Buckley is an American journalist and chef from Alabama who has lived in San Sebastián for 14 years. On her blog, she writes about food and the Basque Country. Buckley also writes about food and travel for countless outlets, including Afar, National Geographic Traveler and The Telegraph. For us she is a “Golden Nugget” that is to say a jewel who loves our gastronomy and knows the value it has.

What a pleasure it gives me to meet Marti Buckley and to be able to share our love for Spanish gastronomy. After the years she has been in Spain, more than 14 years, she has become a defender of Spanish culinary culture in the United States. Let's see if we learn!!

I arrived as a student and I was very young, but I thought everything was fantastic, the people, the lifestyle, everything. But in 2010 when I came to live, what fascinated me most was the lifestyle in Spain. Because not only must gastronomy itself be sold, but also when, how it is consumed, how the table is set..., The gastronomic experience is what we foreigners truly love when coming here.Yo. I came from Alabama, where we talk a lot about gastronomy, and I came to the Basque Country, where it is part of people's lives.

Absolutely yes. Thanks to his fundamental pillars. Because, apart from being a Mediterranean cuisine, which it shares with France or Italy, its Arab reminiscences make it very special. That fusion of cuisines, yes, makes it unique. And it has such a wide variety that it makes it practically infinite in terms of recipes, and furthermore, each region has developed them in its own way. So this breadth of interpretations makes it a gastronomy without equal.

The highlight of Spanish gourmet products is the craftsmanship and tradition of how they are made. In my country we have to create dishes to be attractive, but in Spain, to give a few examples, if you make an anchovy or a nougat, it is mandatory to do so, if you want to do it in an excellent way, following the guidelines set by the tradition of their products. places and their people, to obtain the best result.

Well, it is a mixture of several things, the lack of use of English, the lack of investment in internationalization has perhaps meant that Spanish gastronomy is not known in the US. Of course there is a lot of content missing to be published about what Spanish gastronomy is like. in the U.S.

Good also for several factors. French cuisine decided to bet on elegance and transmit prestige with its gastronomy, the Haute cuisine, with a white tablecloth, beautiful cutlery and glasses..., and has marked a position, on the other hand, Italy, thanks to immigration and simple gastronomy, also knew how to find its space in the USA. On the other hand, Spain began to put itself on the map since Ferran Adria, with innovative gastronomic techniques, although very difficult for normal people to copy. So there is still a lot to do. I have proclaimed myself an ambassador of Spanish gastronomy to the US, and I hope that people who think like me can follow me.

I totally agree Israel, we need to unite people who think like this, and enjoy sharing Spanish gastronomy.

Without a doubt 10, because right now I wouldn't say that the current situation is 0, but almost. So it is evident that its potential is enormous. The demand is very great and there is not enough or adequate supply in the market, so when you start to see attractive gourmet offerings, people will literally “go crazy” (laughs). Furthermore, if you add accessories such as cookbooks like the ones I make, expectations are very optimistic.

Without a doubt, with lids, because with them you can introduce various products that they are not used to, and in this way, you eliminate initial barriers. We are a lot of meat people, so if you want to introduce, for example, canned fish and seafood, tapas are a perfect way to do it.

Of course, on both coasts, as well as in cities like Washington, Chicago, Dallas or Houston.

Well, I plan to go to the US to promote my book about “pintxos” coming out in April. And the idea is, with the help of sponsors, to create gastronomic experiences, to bring Spanish gastronomy closer to Americans.

Thank you for your time Marti, and we look forward to sharing your wishes and dreams, which are very similar to ours.

A pleasure Israel.

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