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Tenerife participated in 100 Young Talents with chefs, cheesemongers, winemakers and bakers who showed the strength of the island product
The gastronomy of Tenerife had a prominent presence at the meeting 100 Young Gastronomy Talents, held at the headquarters of Basque Culinary Center, in San Sebastián-Donostia. The island came hand in hand with the Cabildo, through Tourism of Tenerife, with a representation of chefs, cheesemongers, Wineries, bakers and pastry chefs that he showed to professionals under 30 years the quality and diversity of the Tenerife pantry.
The event brought together some of the emerging leaders of the agri-food and restaurant sector in Spain, becoming a strategic showcase to reinforce the image of Tenerife as a gastronomic destination linked to local products, creativity and young talent.
The vice president and advisor of Tourism of the Cabildo, Lope Afonso, He highlighted that this type of meeting allows us to show the moment that island gastronomy is experiencing thanks to the work of professionals and producers.. He also highlighted the value of the collaboration between Tenerife Tourism, the primary sector, restoration and prestigious entities such as the Basque Culinary Center.
The CEO of Tourism of Tenerife, Dimple Map, stressed the importance of supporting the new generations who are innovating from respect for the territory, to the local product and the gastronomic identity of the island.
Product, origin and creativity
The Tenerife representation was made up of Joel González, from Quesería Ayojo; Jorge Mendez, from Bodega Viñátigo; Guillermo Garcia, from the Taste restaurant 1973 from Hotel Villa Cortés; Rafael de Leon, from the El Cenador restaurant at the El Mirador Hotel; Bryan and Ruben Medina, from Zulay Bakery and Pastry Shop; y Xabi Luis Boya, from the Secreto de Chimiche restaurant.
The proposal included a wine table with Viñátigo White Assembly 24 y Viñátigo Ensamblaje Red 23, in addition to chinn and gofio wheat breads, focaccia with matalahúva and dried figs, AOVE local, goat butter and almogrote.
Cheeses also played a leading role., with semi-cured smoked references, con remember, paprika and oregano, accompanied by gofio pellets, honey and tomato jam. A selection designed to show the personality of the Tenerife product and its ability to dialogue with contemporary cuisine.
A pantry with its own story
Salty cuisine came from the hand of Taste 1973, with preparations such as condumio de cherne and tuna belly in “cagones” tomato broth, and of The Gazebo, which presented an amberjack éclair with cured yolk and a black pork ingot with pineapple chutney.
The sample was completed with products with a strong island identity, like the Roasted black pig leg with sea salt and mojos, las colored potatoes, las roasted jable sweet potatoes, los Meals of Anaga and the mojos of territory. In the sweet section, A sweet potato brioche and some banana textures stood out, goat yogurt and mushroom toffee.
An alliance until 2028
Tenerife's participation in 100 Young Talents is part of the agreement signed between the Cabildo, through Tenerife Tourism, y Basque Culinary Center, valid until 2028. The agreement seeks to promote excellence in the island gastronomic sector through training, innovation and promotion of Tenerife cuisine.
This collaboration is part of the strategy included in the Tenerife Gastronomy and Tourism Master Plan, aimed at strengthening the entire value chain of island gastronomy: producers, distributors, restaurateurs and professionals linked to the territory.
With this presence in San Sebastián, Tenerife reinforces its positioning among a young gastronomic community, professional and with prescription capacity. The island is presented not only as a tourist destination, but as a culinary territory with product, job, identity and new generations prepared to project their cuisine outside the Canary Islands.
