Flatiron was a risked bet in that moment because it was set up in an industrial estate, out of the usual field of the high cook and in Flatiron the cook was Mediterranean and original. However it was really successful and it has even been an example for lot of other restaurants, until the creation of the craze of industrial estate restaurants. Flatiron was completed one year after with a catering service. In addition I made a cake's confectioner that provided desserts to a great number of hotels and restaurants of Madrid.



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