|
Listen to this article now
Getting your Trinity Audio player ready...
|
The gastronomic congress celebrated its seventh edition with two intensive days before almost 700 assistants
He Dominican Convent in Terror was once again the epicenter of gastronomy in Canary Islands, within the framework of the second and last day of the Gran Canaria Origins Congress. With more than 350 assistants, including professionals from the sector and students, The day offered presentations that explored the future of gastronomy from different angles, with an emphasis on sustainability, innovation, the room, the bakery and pastry.
So, Origins Gran Canaria puts the finishing touch to its seventh edition that, in the words of the Minister of Economic Development of the Cabildo of Gran Canaria, Minerva Alonso, “has managed to consolidate itself with the effort and commitment of the gastronomic sector, but also thanks to the effort and commitment of the Cabildo of Gran Canaria, through the cooperation of the Chamber of Commerce in the program Gran Canaria I like it“.
One of the first presentations given was that of Xevi Ramon, founder of Triticum, who boarded “The present and future of the catering bakery”. xevi, one of the best bakers in Spain, has revolutionized the concept of the bakery by working exclusively for fine dining. During his intervention, shared his experience on how he has managed to reposition bread as a gourmet product, explaining the challenges he faced in giving it value in a market that had devalued it.
The chef Israel Ramos, from the Mantúa Restaurant in Jerez de La Frontera (a Michelin Star), gave an inspiring talk on “Small producers, the great bastions of gastronomy”. Ramos explained how his gastronomic proposal is built around the products of small farmers, ranchers and fishermen, who provide you with essential ingredients to create a unique offering.
For your part, the renowned and media chef Mario Sandoval, with two Michelin Stars, spoke about the “Transformation of gastronomy without losing the essence”. Sandoval shared his family experience, explaining how he and his brothers have evolved their parents' business without losing the inherited values.
María José Martínez, Restaurant Canvas, y Jose Luis Espino, of the restaurant Bevir, both chefs with a strong sustainable conscience, They gave a joint presentation entitled “From the sea to the swarm: the path to sustainability of the large Atlantic sea bass”.
Returning to the room, Another key moment was the intervention of Pablo Sacerdotte, Waitress at the Coque Madrid restaurant, who explained how the service in a haute cuisine restaurant has evolved in the 21st century.
The Oba restaurant, with a Michelin star, cooked his territory, where the chefs Juan Sahuquillo y Javier Sanz, They gave a demonstration of how they use the resources of their territory to overcome the communication and product limitations they find in their restaurant..
The most technical part of the day continued with the presentation of Alex Pardo e Ivan Monreal, who explained how to manage a winery from the perspective of menu engineering, addressing topics such as wine rotation and how to adapt the beverage offering to different seasons to maximize profitability.
Finally, the presentation titled “Gran Canaria, gastronomy and miscegenation”, by Jenisse Ferrari, from What Milk, Mario Reyes, from Vinophiles, and Dana Joher, de Ave Pastry, offered a unique look at how local cuisine has influenced foreign chefs living on the island.
at noon, Attendees enjoyed a tasting of espetos and a gallegada, a traditional recipe from the island's fishermen and the president of the Málaga espeteros, Miguel Leon.
Origins Gran Canaria, which in its previous editions has been part of the Gran Canaria Fair Me Gusta, becomes independent of the framework of the fair to focus fully on the professional gastronomic sector. With this evolution, The congress reinforces its commitment to gastronomy and the promotion of local products, counting in this edition with the sponsorship of Comercial Naranjo, The English Court, Aquanaria, Coca Cola Spain, Tigotán Hotels and Vinophiles.
The stoves of Orígenes Gran Canaria
Both Monday's day 28 October, like Tuesday's 29 October, They concluded at the Convento de las Dominicas de Teror with a sample of the gastronomic offer of Gran Canaria where 8 chefs from the island cooked for the speakers and invited national specialized press: Anteo restaurants, from Soronto, Borneo, Morro Colorao, Sábor and El Bento were in charge of the savory part and the pastry chefs Yeray Reyes and Dana Joher, from the sweet part. The sommeliers Diego Tornel and Alba Bernal were in charge of the pairing and directing the room students who provided the service., as a practical training action.
