|
Listen to this article now
Getting your Trinity Audio player ready...
|
About thirty speakers will address gastronomy from the kitchen, the room, the local product, the bakery and pastry shop during 2 intensive days
The Cabildo of Gran Canaria has presented the seventh edition of the Gran Canaria Origins Congress, which will be held in the next 28 y 29 October in the emblematic Convent of the Dominicans, in Terror, with the collaboration of Infecar and the Chamber of Commerce of Gran Canaria. This annual professional meeting, which in its previous editions has been part of the Gran Canaria Me Gusta Fair, leaves the framework of the fair to focus on the gastronomic sector and thus reinforces its commitment to this sector and the marketing of local products, counting on the sponsorship for this event from Comercial Naranjo, The English Court, Coca Cola and Aquanaria.
“Origins Gran Canaria It is the result of agreed work with the gastronomy sector, with whom we have held different meetings during the year in order to continue improving the gastronomy of Gran Canaria. This year, besides, The congress not only grows in terms of the number of professionals participating, 31, of which 18 They are from the island of Gran Canaria, but it extends the days of debate to two, gastronomic training and reflection”, affirms the Minister of Economic Development of the Cabildo of Gran Canaria, Minerva Alonso, who was accompanied by Juan Manuel Gabella, insular director of Industry and Commerce of the Cabildo of Gran Canaria; and Eugenio Sánchez, president of the Domestic Trade Commission of the Chamber of Commerce of Gran Canaria; presenting the congress program.
Origins Gran Canaria has grown with each edition, consolidating itself as a reference in the regional panorama and this year it becomes more solid, going from one day to two days of coexistence and training, of 10:00 a 18:30 hours. Also, A free bus service is made available to all registered, from Infecar to the Dominican Convent in Teror, at 09:15 hours.
The news
What's new this year is the special capacity for the training centers offered by the event, the participation of Taste of Malaga as a guest destination and the intervention of thirty professionals, between national and local.
Taste of Malaga will contribute its gastronomic identity to this exchange of knowledge and experiences, through chefs like Mauricio Giovanini (Messina restaurant, con 1 Michelin Star), Lourdes Villalobos (chef and owner of the ChinChin Puerto restaurant) y Miguel Leon, president of the espeteros of Málaga.
Origins Gran Canaria It has a diverse program that combines presentations, cooked, technical tables and master classes that will address topics such as the interpretation of the territory, the work between producers and chefs, the room, sustainability, the bakery and pastry.
So, Among the national chefs who will participate are Mario Sandoval (Hull, con 2 Michelin Stars, 1 Michelin Green Star and 3 Soles Repsol), Israel Ramos (Mantua, con 1 Michelin star and 2 Soles Repsol), Juan Sahuquillo y Javier Sanz (Oba, con 1 Michelin star and 1 Sol Repsol), Joanna Artieda (Best Pastry Chef in the World) y Xevi Ramon (baker, Triticum).
Representing local gastronomy will be Abraham Ortega (Tabaiba, con 1 Michelin Star), Carmelo Florido (Balancer 33 con 1 Sol Repsol), Jose Luis Espino (bever, con 1 Michelin star and 1 Sol Repsol), Jenisse Ferrari (What Milk, con BIB Gourmad) y Dana Joer (Ave Artisan Pastry).
The person in charge of driving Origins Gran Canaria will be the actor and gourmet, Juan Echanove.
To liven up the days and create a gastronomic twinning between Gran Canaria and Málaga, Every day there will be a very special tasting. The first day, Carmen Lopez, retired cook from Ingenio, and Lourdes Villalobos from Málaga will serve two traditional stews; while the second day, There will be a tasting of espetos and a gallegada, at the hands of the fishermen of San Cristóbal and the people of Malaga.
Origins Gran Canaria, which has the collaboration of private companies such as Tigotán Hotels and Vinófilos, has become an essential event for the development and promotion of the island's gastronomy, offering a unique platform for professionals to meet and train, essential for the future of the sector.
