The worrying situation of Pepe Rodríguez: ‘We are at the limit’

The sector of the hostelry It is undoubtedly one of the most affected by the coronavirus pandemic. The total isolation during the first months and restrictions that have come later have put many businesses on the ropes. One of them is The Bohío, the successful restaurant run by the chef Pepe Rodriguez in the Toledo municipality of Illescas. “We are at the limit”, Has assured the member of the jury of‘MasterChef’In an interview with the magazine‘ Lecturas ’.

The cook has spoken with the aforementioned medium on the occasion of the ninth edition of the popular culinary talent, in which he fulfills his role as judge alongside Samantha Vallejo-Nágera Y Jordi Cruz. In fact, his work on television has been what has allowed the chef to carry on in the middle of the crisis that has unleashed the pandemic. However, your business remains in jeopardy.

I don’t have them all with me”, Admits Rodríguez in the interview. And is that El Bohío, a family business that has been open to the public for almost a century, could close its doors permanently. “We are at that limit. I’m going to give everything I can to maintain it until one day I say: “Gentlemen, we’ve come this far.””, He assured.




Pepe Rodríguez, very concerned about the situation his restaurant is going through.

Pepe Rodríguez: “Work has dropped by 40 or 50%”

I hope it does not come, but I do not rule out anything. There is a time when everyone has a limit”Acknowledges the chef, who has also referred in the interview to the situation that his friend and colleague Jordi Cruz is going through. “He has been closed since September. I was open all summer, they closed us locally for 15 days in September. I have opened October, November and December. January, February and March we have closed because they have closed everyone“, Explain.

Rodríguez has lamented the situation and does not hide that they have managed to get ahead thanks to television. “If we only had the restaurants, we would suffer“, recognize. Likewise, the chef has talked about the measures he has had to take to keep the restaurant afloat. “I fired, at first, people who had hired as extras for a few days (…). ANDThe rest of us entered the ERTE. Now we are all working, but we have been going in and out of ERTE so that the numbers came out, because work has dropped by 40 or 50%. You cannot have the same staff, ”says the cook.