Joseba, son of Carlos Arguiñan, speaks with pride about his parents and siblings: "We are a beautiful tribe"

The young chef now resumes his professional work by appearing on the Thursday program 'and the sonsoles'.

There is no doubt that Arguano is one of the best chefs in our country.Carlos is synonymous with taste, creativity and passion, but also with fun thanks to his friendly interventions in his program which airs on Antenna 3, Carlos Arguano's open kitchen, in which his sister Eva also participates.This is why, in his home, good food and an excellent recipe. Examples have never been lacking, and for this reason his son Joseba dedicated himself to pastry making: "His passion is sweets and he will always be an Arguano named Joseba", were the words with which he sat next to his guest.

As soon as he sat on the set, Sonsoles Ónega couldn't help but highlight the great similarities to Joseba's father, Carlos Arguiñano."I look a lot like Aita, to be honest. Fortunately, you are seven, you have everything, because you have everything," said Luisi Ameztoy of the antenna, whom he married 91 years ago and his chef has fourteen grandchildren.The host later asked his father when he resigned, who intended to take the lead."I think at this rate, he will retire after me," he said.

After that, winning the Planeta award that requires reviewing the great work of the pastry chef asking him for his first outing when he was only 13 years old."Because I was 13 years old I was working on television with my father. It was 1999 and I prepared some eggs with tuna and sour cream," Joseba began explaining.The path to the small screen that continues, because today he makes delicious recipes on Carlos Repuñañanono."When I was a child I saw chefs, one with a beard, one with a belly and I thought, oh, I would like to grow up in the kitchen," he continued.

And, literally, both the guests of the Anjena 3 Program and the rest of their siblings were connected to the restaurant of the family hotel overlooking the Cantabrian Sea.I am a family with a fire in the kitchen and in which I made Josebetsia: "In this environment I grew up with all the sweet things that were made at home. "I developed a taste for it, because bread is a living being, they started me and taught me about it."

Posteriormente, Sonsoles Ónega quiso destacar que Joseba había sido el más rebelde de su casa. "Bueno, sí, he dado disgustos a mis padres. Llamaban del colegio y siempre preguntaban qué había hecho Joseba, pero normalmente era por alguna travesura que me había hecho notar. Es verdad que la liaba, no tanto por lo que hacía, sino por lo que no hacía. Ahora, mis hermanos me quitan cosas y me dicen que no puedo quejarme, porque yo a mis hermanos mayores les quitaba todo. El 99% de las veces sí que la liaba, pero un pequeño porcentaje de broncas no era realmente culpa mía. Yo era el quinto hermano y heredaba todo; justo después venía mi hermana pequeña, a quien le compraban los vestidos nuevos, la bicicleta rosa… y yo, ¿qué hacía? Pues liarla. Pero no tengo trauma, porque mamá siempre ha estado encima de nosotros y nos ha querido mucho".

Joseph explained something similar from a distance, he worked with his Father, remembering the fact that I have the gift of Karlos. Watch. On the other hand, I was good at walking, so I decided to train and, later, I increased, although I started until the afternoon."

Finally, Joseba makes his loved ones reflect: "My father taught us a lot, and we all made us love ourselves, and my mother loved us too. My mother always taught us. Work is work and we will be happy for the rest of our lives. "They gave us so much that you cannot return everything they gave us."

Anecdotally, Kiseba Assalinano revealed that when they call a restaurant to make an enclosure, sometimes they go to the name of the Hotel."