Angel León, the Torres Brothers, Chele Gonzalez, Rafa Zafra, Alvaro Garrido, Pino Cuttaia, Gianfranco Pascucci or the noruego Ola Klepp, among the cooks
He Meeting of the Seas, the only congress in the world that links gastronomy with science and the fishing sector, will celebrate in Tenerife its sixth edition of 16 al 19 of June and will bring together marine biologists again, oceanógrafos, representatives of the fishing industry and chefs to address the challenges of ocean conservation from different perspectives. This year, The chosen topic is 'Blue Health, reconnecting the nexus between the ocean and human health'. Over three days, More than thirty speakers will debate and delve into the defense of the culture of the sea from the fields of science, fishing or gastronomy in different spaces in the towns of Aaron, Adeje, San Miguel de Abona y Passion fruit.
We will talk about blue nutrition, of rebalancing the relationship between humans and fish populations, of the challenge of increasing fish consumption in homes, of the connection between biology, fishing and gastronomy or how to cook the sea at different depths or in a marine paradise like Filipinas. Also how to generate business from the components of the marine diet, of the Atlantic diet as a recipe for aging well or the role of the marine component of the diet in mental health.
The congress will start on Sunday 16 at noon with a popular day on the promenade of the beach of The Christians (Aaron), in which different chefs from the island and the peninsula will offer tastings of seafood dishes at popular prices. The presentation sessions will begin the following Monday in the Auditorium of Adeje.
The chefs of the VI Meeting of the Seas
The representation of chefs is important. Angel León (Aponiente***, Port of Santa Maria, Cadiz), speaker in the five previous editions, will return to Meeting of the Seas another year. The chef who has made history taking marine products to another dimension, driven by his passion for the sea and fishing, and thanks to his deep knowledge of the enormous potential of an environment that brilliantly projects in his kitchen. Next to him will be the Torres Brothers (Hermanos Torres Restaurant***, Barcelona). The twins Sergio y Javier Torres They have seafood cuisine very present in their menus and will be in Tenerife to tell it.
As Rafa Zafra (Estimate, Barcelona and Madrid), another chef passionate about the sea, in whose restaurants the star is the product. You will be accompanied in Tenerife by marine biologist Arnau Subías, who has joined forces to launch GastroBio, a project that was born to inform and study everything related to seafood that is consumed in restaurants and that seeks to know the traceability of raw materials, investigate its biology to understand its life cycle, analyze their habitat, feeding, taxonomy, morphology and capture method to give the product the value it deserves, especially if you want to innovate or talk about sustainability.
From Licata, his small hometown on the island of Sicily, The Italian chef who best interprets seafood cuisine comes Mediterranean: Pino Cuttaia (The Sideboard**). Chef who has coined the term 'marroir' to contrast it with 'terroir' and who pays tribute in his cuisine to the family and local fishermen.
Next to him will be another of the great Italian talents of seafood cuisine., Gianfranco Pascucci (Pascucci at the Porticciolo*, Fiumicino), whose restaurant is located on a beautiful beach surrounded by sand hills a few kilometers from Roma. In the same place where more than 50 years his grandfather welcomed families who went on a day trip by the sea to his trattoria, Pascucci now defends a kitchen made by instinct, which is actually the result of a great knowledge of raw materials and techniques, of the sensitivity for sustainability and the passion for the sea and for his profession.
The Cantabrian chef who has revolutionized the gastronomic map of Filipinas, Chele González (Gallery by Chele, Manila), will also be in Meeting of the Seas, to tell what for him is the Filipino contrast: cooking biodiversity in a marine paradise where the seas are punished. An exercise that he does every day in his restaurant, where mixed Filipino and Spanish cuisine intertwine, cutting-edge creativity and innovation.
Sea cuisine at the end of the world
And from the location where climate change is reaching the fastest, the Archipelago of Svalbard, another Spaniard will bring his cuisine, Alberto Lozano (The house, Svalbard). Over there, in the nearest inhabited city North Pole, is used to withstanding temperatures of 30 degrees below zero and winds of more than 100 kilometers per hour, in a place where the thermal sensation is -50 from -60 degrees. Lozano He is the chef of a restaurant where documentary filmmakers often sit, scientists, adventurers, members of Scandinavian royalty and even some actors from Hollywood, as Tom Cruise o Will Smith, regulars on shoots in the area. The sea is the main protagonist of this Albacete chef's menu. Red Michelin star and green star, Ola Klepp's restaurant (K2*, Stavanger) It is one of the great references of the moment in Norway. Located in the oil capital of the North Sea, is committed to responsible and ethical cuisine from the sea with very strict rules when it comes to obtaining products.
In the kitchen of the restaurant Alvaro Garrido (Mina*, Bilbao), located in front of the La Ribera Market and on the Marzana Dock, The variety of fresh seafood and fish from the nearby area is present. Cantabrian Sea. One of the precursors of marine offal, in Tenerife will talk about that cuisine that uses the inside of fish to prepare rich and elegant dishes. Also Jose Alvarez (The Coast*, The Ejido, Almeria), who works on his menu with fish and seafood from the surroundings of the island of Alborán, which is the point where the Atlantic Ocean and the sea Mediterranean. In this area, a very rich plankton feeding zone is created., which attracts many species and makes it very rich in varieties, in addition to turning it into a very productive area.
Another of the speakers of this edition will be the Argentine-Canary chef Diego Schattenhofer, (Taste 1973*, Playa de las Américas, Aaron), one of whose lines of work is to seek scientific solutions applied to the world of gastronomy, like extreme maturation of fish. He will talk about this refinement of the marine enzymatic process in this Meeting of the Seas next to Jesus Arrieta, scientist of Canarias Oceanographic Center IEO-CSIC, with which he develops some of his projects.
Other Canarian chefs who will also participate in some of the gastronomic activities of this edition are the Padrón Brothers (Juan Carlos's Corner**, The Caleta of Adeje).
More information about the Meeting between the seas
The VI Meeting between the seas will bring together presentations from the world of thought and science, besides the kitchen, from the Atlantic, Peaceful, Indian, Mediterranean, Cantabrian, Tyrrhenian, Alboran, North Sea, and Philippine Sea.
The Vice President and Tourism Councilor of the Cabildo de Tenerife, Lope Afonso, pointed out that with Meeting of the Seas “we are facing much more than a gastronomic event. Adding value to the unique products we have on the island gives encouragement to the primary sector, so that he can continue with his sacrificial and difficult activity. Events like this put the emphasis on dissemination. We promote local gastronomy, We contribute to promoting and valuing the fishing activity of Tenerife, in addition to rebalancing the conservation of biodiversity, of the enhancement of health, through the blue economy. We are committed to being an increasingly sustainable and responsible destination”.
For your part, the person responsible for Vocento Gastronomy, Benjamin Wool has highlighted that "being on an island like Tenerife Talking about blue health this year is essential. The program is intense and very powerful with world references in marine biology and fishing and we will also be able to see the fruits that last year's edition gave with the collaboration that has arisen between fishermen and chefs from Tenerife with Galicia.
All the information on the VI Meeting of the Seas can be found by clicking on this link.
