|
Listen to this article now
Getting your Trinity Audio player ready...
|
The series hosted by Jaime Puig, director of PlatoCanario, returns after its first seven installments of conversation about cooking, job, territory and life
GastroTalks, conversations with a taste of life returns with a new installment dedicated to the chef Gonzalo Calzadilla, at the moment executive chef at César Lanzarote, in La Asomada. The episode marks the return of the series after its first seven conversations, available in YouTube y Spotify, and maintains the essence of a format that approaches gastronomy from a human perspective: talk about the profession of each protagonist, Yeah, but also of that which sustains a trajectory, of the decisions, the resignations, the circumstances and the way in which each guest understands life through their craft.
Driven by Jaime Puig, director of PlatoCanario, las GastroTalks They were born as a quiet space to listen to chefs, producers, sommeliers, Passers, journalists and professionals linked to the table. It's not just about talking about dishes, wines or restaurants, but to discover what is behind each vocation: memory, the territory, the pressure, creativity, to the discipline, sacrifice and the intimate relationship between gastronomy and life experience.
The return of the series features one of the outstanding names of recent cuisine in Lanzarote. Calzadilla He spent an important part of his career running the restaurant Wolf Island, at the Hotel Princesa Yaiza Suite Hotel Resort, where he consolidated a cuisine with a strong connection with local products and the island's pantry. From 2017 was linked to this restaurant, recognized among the gastronomic references of the Canary Islands, and his career includes distinctions such as Best Chef of the Canary Islands in 2019, in addition to other recognitions and gastronomic competitions.
In his new stage in Cesar Lanzarote, Calzadilla joins a project that claims the island as culinary inspiration. The restaurant presents a proposal focused on the local cuisine of Lanzarote, worked with respect, creativity and attention to local products: fresh fish, cordero, artisanal cheeses, volcanic wines and flavors linked to the island landscape.
The conversation allows you to get closer to the chef beyond the pass and the menu. In the episode, Calzadilla talks about cooking, product, requirement, identity and professional evolution, but also the less visible part of the job: working hours, the responsibility of leading teams, the search for his own language and the way in which Lanzarote has ended up occupying a central place in his way of understanding gastronomy.
With this new delivery, GastroTalks resumes its path as a series of gastronomic interviews with a vocation for depth. Unhurried conversations, designed for those who understand that cooking is not just about eating: can also be heard, you think and you live. The episode with Gonzalo Calzadilla can now be seen and heard on the series' usual channels, in YouTube y Spotify.
The series GastroTalks, conversations with a taste of life, They have the collaboration of Lanzarote Town Council through the Hospitality area.
