Karlos Arguiñano

Karlos Arguiñano Urkiola[1] (born September 6, 1948) is a Spanish chef, popular TV presenter and producer, and Basque pelota businessman.

This article uses Spanish naming customs: the first or paternal family name is Arguiñano and the second or maternal family name is Urkiola.
Karlos Arguiñano
Born
Karlos Arguiñano Urkiola

(1948-09-06) September 6, 1948
Beasain (Gipuzkoa), Spain
EducationEscuela de Hostelería del Hotel Euromar
Culinary career
Cooking styleNew Basque cuisine
Websitehttp://www.karlosnet.com

His devotion to cuisine started when he was a child and helped at home because he was the eldest of four siblings and had a disabled mother.

Before beginning his training in the field of cooking, he worked for CAF, a rail car manufacturer at Beasain. When he was 17 years old, he decided to take part in a course at the Escuela de Hostelería del Hotel Euromar where, over three years, he was taught the main principles of cooking by Luis Irizar. There he met some people who have gone on to achieve great success in the world of cuisine, such as Pedro Subijana and Ramón Roteta.

Karlos Arguiñano's restaurant

Arguiñano has had a hotel-restaurant on the beach at Zarautz since 1978.

He was one of the first TV chefs in Spain with his cooking show, La cocina de Karlos Arguiñano , first on Euskal Telebista, later on Televisión Española, Argentine ATC, back in Spain with Telecinco and, since September 2010 on Antena 3. Arguiñano combines recipe preparation with tips, jokes and amateur singing. His catchphrase is Rico, rico y con fundamento ("Tasty, tasty and with nutritional value") and his trademark is the use of parsley. His sister Eva Arguiñano has also appeared on TV, usually in the dessert section of the show.

He has taken over control of the show through his production company Asegarce. Asegarce also controls a big part of the professional Basque pelota business[2] and is one of the owning companies of the TV channel La Sexta.

Filmography

Karlos Arguiñano has participated in some films.

Curiosities

In 2005, the chef Manu Piñero (Karlos Arguiñano Aiala Gastronomic School's executive chef),[3] has participated on behalf of Karlos Arguiñano in the first cook work days of Cocina Fusión Vasco-Canaria by the city hall of La Orotava and managed by the Canarian chef Alberto Fortes, collaborating with several basque chefs.[4]

gollark: It was obvious to any follower of the LyricLy mythos that I was addressing them particularly.
gollark: I meant how easily could LyricLy do so. They may not have one.
gollark: https://m.youtube.com/watch?v=IGJ2jMZ-gaI
gollark: <@!319753218592866315> How easily can you source molten aluminium?
gollark: It would probably be fine without that unless it was *really* widely distributed, as it's bounded by network latency.

References
  1. Note the mixed spelling of his name. Karlos and Urkiola are spelled in Basque, not the Spanish Carlos and Urquiola, but Arguiñano is spelled in Spanish, not the Basque Argiñano.
  2. «No consigo entender cuáles son las razones de mi éxito», El Mundo, 25 September 1997
  3. "La Voz de Galicia - 'Llevo clavado el olor del grelo y del cocido desde los 3 años'". May 16, 2011. Retrieved October 21, 2014.
  4. "Curiosidades de Karlos Arguiñano en Canarias". October 21, 2014. Archived from the original on May 2, 2013. Retrieved October 21, 2014.
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