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Tenerife shows the excellence of its cuisine products at the gastronomic faculty of Euskadi through six training workshops
The Cabildo, through Tourism of Tenerife, has brought the essence and flavors of its cuisine to Basque Culinary Center. The prestigious gastronomic faculty has been the scene of six training workshops in which a hundred students of the last year have been able to learn about the culinary qualities and properties of wines, the meats, the fish, tropical fruits, el to remember, the cheeses, honey or products from the island's midlands. The initiative is part of the collaboration agreement with Basque Culinary Center —which will last until 2028— with the aim of promoting excellence in the island's gastronomic sector. An agreement that includes a complete training program aimed at the professional talent of the island, as well as innovation and promotion of the cuisine of Tenerife both in the destination and on the peninsula.
The vice president of the Cabildo and Minister of Tourism, Lope Afonso, comments that “our objective is to be more competitive as a tourist destination and promote the development of the Tenerife economy.”, always betting on the continuous training of our professionals”. Afonso adds that “Tenerife is a leading and avant-garde destination at a gastronomic level.”, where our cultural identity prevails, sustainability, the quality of the products the products, as well as the excellence of the talent of our professionals”.
The Minister of Primary Sector and Animal Welfare, Valentín González, points out that “the fact that Tenerife Tourism and the Primary Sector work in a coordinated and transversal way allows us to promote our products.”, something that benefits our producers and our primary sector».
For Joxe Mari Aizega, director of Basque Culinary Center, “It is a great satisfaction to welcome once again the Tenerife Gastronomic Day. This initiative, framed within the collaboration between the Cabildo, through Tenerife Tourism, reinforces our commitment to culinary diversity and authenticity, bringing our students closer to the products, producers and chefs who make the island's cuisine unique. Experiences like this not only allow us to discover extraordinary flavors, but also understand the cultural and human value behind them, consolidating a bridge of learning and celebration between territories.”
The CEO of Tourism of Tenerife, Dimple Map, emphasizes that “with actions like this we want to show the world the quality and diversity of our products, as well as the talent of the sector. “This event is an opportunity to continue promoting the tourism development of Tenerife and promote the culinary identity of our island”. In this sense, “the training, together with innovation and gastronomic promotion of Tenerife, "These are the three axes that are framed within this agreement that will continue in the coming years in order to contribute to the continuous training of our professionals and be more competitive as a tourist destination.".
The Tenerife workshops
With the gastronomic advice of Juan Carlos Clemente, The different workshops have been taught by experts in each of them as well as by renowned chefs on the island.. In the case of Tenerife wines, Jesus of the Heras Roger, of the Chair of Agrotourism and Wine Tourism of the Canary Islands (ICCA-ULL); cheeses, gofio and honey from Tenerife, Zebina Hernandez, gastronomic advisor, y Alfredo Marrero, Creative Director and Head of Boutique Relief Production. Products from the midlands of Tenerife, Judith Fernandez, technician of the Agriculture and Rural Development service of the Island Council of Tenerife and Lazaro Rodriguez, from GF Gran Costa Adeje; tropical fruit from Tenerife, Clemente Mendez, technician of the Agriculture and Rural Development service, y Jesus Camacho, Donaire restaurant, Hotel GF Victoria. Tenerife meats, Diana Marcelino, from the restaurant El Secreto de Chimiche, y Marichu Fresno Baquero, doctor in Veterinary Medicine and coordinator of ICIA Programs. Finally, fish from Tenerife, Agustín Espinosa, technician of the Livestock and Fishing service of the Island Council of Tenerife and Jesus Marrero Martin, from the El Ancla restaurant.
