I recently found a questionnaire on social media that asked about expressions that we often use today that were not uttered before. I thought that one of them would undoubtedly be: “I can’t stand it.” This is said by those who work because they don’t want to lose it, and by those who don’t have a job because they are desperately looking for one. No one seems to have time for anything other than the basics that lentils are looking for. But in the midst of all this, a woman appears who is capable of not only being the director of communications for such a large company as Grupo Día, but also implementing an ambitious professional project. Dirk during the daytime, podcaster at night.

Mapi Hermida is also known as La Gastronoma. As soon as he closes his corporate email, he plunges into the world of tastes and sensory impressions, exploring the most exquisite corners of gastronomy with curiosity and passion. For years he has written a blog that is already popular among lovers of good food, and in 2021 he launched a podcast in which he talks with his guests about food, cooking and culture. Before our interview began, he received several messages that suddenly made his face darken, but he was determined to turn off his cell phone so he could focus on our conversation.

Ask.- How do you manage to separate your life as Grupo Día’s communications director from your personal project?

Reply.- I always try to balance my corporate role with personal projects. Both aspects enrich each other and complement my professional and personal profile.

IN.- Maintaining this balance is not easy.

A.- This is not true, but fortunately I work for a company that respects both my professional and personal identity. In the workplace, I am known as Pilar Hermida and also as Mapi Hermida, a multi-talented content creator. This confidence allows me to add value to my work while developing my personal passions, giving me the energy to be more creative and improve connections in my corporate role.

“I look for places with soul, places that have history and people behind them.”

IN.- By what criteria do you discover the wonderful places and dishes that you talk about in La Gastronome?

A.- About ten years ago, I began to specialize in creating content about new discoveries and food trends, with people reading more than now, leaning towards images. I combined my love for gastronomy with my journalistic vocation. I wanted to recommend places, which came naturally to me because I often went out to eat because of my job. So I decided to create a blog to fill this need. I focus on restaurants that introduce new ideas and break away from convention, although I also appreciate and frequent the classics. I look for places with soul, places that have history and people behind them. I love visiting them, talking to the owners, learning their stories and exploring their kitchens. This is what I really like and excites me.

IN.- What is your daily routine at La Gastronoma? Do you contact restaurants or do they contact you?

A.- Varies. I could eat out every day if I accepted every invitation I received. I always respond to messages and say I will add them to my list. Sometimes they invite me, sometimes they don’t, but this does not affect my decision to go visit them or not. I always warn that even if I am invited, if I don’t like it, I won’t publish it. I prefer not to leave negative feedback. I only write about places I really want to publish, not places that pay me to do so. This brings an element of honesty to my followers. I do my own research to decide where to go, focusing on places with soul that are run by passionate people.

IN.- How do you choose where to go? Is it more a matter of intuition or do you have a specific method?

A.- It’s a combination of both. I have a fairly intuitive approach, but I also do deep research. I am always aware of new discoveries and trends in the gastronomic world. I’m drawn to places with interesting stories and concepts. In addition, I take recommendations from friends and acquaintances in the industry. Ultimately, however, what influences my decision the most is my own curiosity and desire to explore something new and exciting.

IN.- And how do you manage to combine your work at Grupo Día with your passion for gastronomy?

A.- My job at Grupo Día as Director of Communications and Sustainability is very demanding, but I always find room for my gastronomic passion. I think both areas of my life benefit each other. What I learn in the gastronomic field gives me new perspectives and approaches that I apply in my work. Likewise, the skills and experience I gain professionally enrich my approach to gastronomy.

“It is important that your personal interests are understood and valued at work”

IN.- Any advice for those trying to balance a demanding career with a personal passion?

A.- The key to success is organization and clear priorities. Passion is a powerful driver, but you also have to be practical. In my case, I include gastronomy in my agenda because it is important for my well-being. It is also important that your personal interests are understood and valued at work. At Grupo Día, I have been fortunate to have your support in this aspect of my life, and my experience at Grupo Día gives me a unique perspective.

IN.- Would you say your position helps you with your podcast?

A.- Yes, sure. By learning about consumer trends and sustainability, I can better understand the gastronomic sector. As a communications director, interacting with diverse audiences enriches my ability to create engaging food content. Additionally, my focus on sustainability makes me appreciate and value responsible practices in the restaurants I visit.

IN.- Has being at La Gastronoma influenced your work at Grupo Día?

A.- Absolutely. My love for gastronomy opened doors to my career. Thanks to my knowledge and experience in gastronomy, I have made unique business connections. This has allowed me to bring innovative and creative ideas into my corporate work, creating a link between both worlds.

IN.- What message would you give to people who want to do like you and combine their work with their passion?

A.- My social media and my podcast are a form of therapy for the soul. Recently, after a hard day at the office, I recorded a podcast with Egyptologist Nacho Ares. Talking about Nefertiti and the pyramids of Giza freed me from all the stress. Having personal passions, such as gastronomy and culture in my case, is vital for relieving stress and gaining momentum. Even in interviews, I ask candidates about their hobbies, as having a variety of interests can be very valuable in today’s working world, where flexibility and adaptability are key.

IN.- So, do you recommend having a plan B?

A.- Absolutely. It is important not to categorize yourself and to be open to new experiences and learning. Both employees and employers must understand this. In addition to the work routine, there can be activities and hobbies that enliven and enrich our lives.

IN.- How do you balance that with the more visual side of social media and the podcast?

A.- My podcast, which has over 90 episodes now, is a space where I connect with people who inspire me. We talk about different topics: from parties to business. Through these conversations I share my interests and knowledge with others. It doesn’t matter whether my guest is a public figure or a close friend; what I appreciate is the inspiration they provide. Likewise, in my work at Grupo Día, I strive to share and highlight the value of what we do in bringing needed products to society. And you are invited.

IN.- I accept your invitation, but, of course, only if the interview takes place at the restaurant of your choice.

A.- Ideal! I’m excited to take you to one of my favorite places. I look forward to visiting places that I know offer not only delicious food, but also unique stories and experiences.

IN.- You must be the one who always chooses the restaurant…

A.- I confess that there is nothing more exciting to me than recommendations to those who ask me where to go.