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VISITORS to the Culinaria 2018 event, launched on Tuesday (2nd Oct) in Adeje, will see some of gastronomy’s top Spanish and Michelin stars over the coming days.

It is being organised by Acyre Canarias (the association of Canarian chefs and pastry-makers) in partnership with Adeje Council, Tenerife Cabildo and the Regional Government, and the 2,700 places available for events in the busy three-day calendar are already booked.

Association President Pablo Pastor, told press at the inauguration: “Expectations have been superseded.”

He thanked everyone for taking part, as well as the sponsors and supporting institutional bodies, adding that he hoped the event would also encourage hotels and restaurants.

Acyre Vice-President Juan Carlos Clemente said: “Culinaria 2018 is committed to the use of local produce,” adding that bringing together top chefs from the islands and outside should add to the promotion of that produce.

For Adeje, Economic Development Councillor Manuel Luis Méndez Martín emphasised the importance of gastronomy in a first-class tourism destination such as Costa Adeje.

“The Town Hall recognises that gastronomy is a fundamentally-important part of the tourism offer, complementing the ‘sun, sea and beach’ attractions.”

He encouraged people to continue organising events such as this one, “where training and the presence of recognised professionals improves the quality and excellence of the service”.

He said there was an ever-increasing demand for good, local produce, and, of course, an emphasis on local gastronomy also creates more employment in the sector.

For his part, Cabildo Tourism Councillor Alberto Barnabé Teja congratulated the private sector for organising the event. “There are millions of visitors who have yet to discover our local gastronomy and produce, so there is still a lot of work to do,” he said.

“The event’s slogan, ‘El turismo que se come’ tourism you can eat) is an excellent choice, the challenge being to convert tourists through their palate.”

Councillor Barnabé Teja added: “In Tenerife, we have 42 million overnight stays, which also means breakfast, lunches and dinners, a year. That’s 126 million chances to feed our tourists, so it’s a responsibility and an opportunity.”

Narvay Quintero Castañeda, Regional Agriculture Minister, said they were looking forward to three intense days of work, with local produce at the core of the event.

“It’s something we see as extremely positive, because we recognise that linking this to a primary sector, such as tourism and relevant other sectors, has far-reaching benefits, as we can sell fresh produce locally,” he added.

During the inauguration, a new television programme, “El Chef Viajero” (the travelling chef), was also unveiled.

The show, to be broadcast in the Canary Islands and the rest of Spain, as well as to a number of other European countries, will feature Spanish chefs, travelling to the various Canary Islands in search of local, gastronomic delights.

During the Culinaria 2018 three days, held in the CDTCA in Adeje, there will be talks, workshops and demonstrations. Those taking part include Miguel Navarro, restaurant Es Fum (Mallorca), 1 Michelin*, Andrea Bernardi and Fernanda Fuentes, Restaurant Nub (Tenerife) 1 Michelin*, Oliver Peña, Restaurant Enigma (Barcelona) 1 Michelin*, Erlantz Gorostiza, Restaurant MB Abama (Tenerife) 2 Michelin*, 2 Repsol Suns, Susi Díaz, Restaurant La Finca (Elche) 1 Michelin*, 2 Repsol Suns, Javier Aguiar, Restaurant Tickets (Barcelona) 1 Michelin*, Juan Carlos Padrón and Jonathan Padrón, Restaurant El Rincón de Juan Carlos. (Tenerife) 1 Michelin*, 2 Repsol Suns.

And the full programme is available online at: http://acyrecanarias.es/culinaria/.

 

Short URL: http://www.canarianweekly.com/?p=43599

Posted by on Sep 28 2018. Filed under Food. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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