Portal de Murcia
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The chef of the restaurant Pepe Vieira de Pontevedra has cooked three main courses and a dessert with those attending the sixth workshop of Entre Chefs
The cycle 'Entre Chefs', organized by the Degree in Gastronomy of the Catholic University of Murcia, has continued this morning with his sixth workshop hand Galician chef Xose Cannas.
As usual cycle took place at the Centre for Tourism Qualification Murcia (CCT), which will continue this afternoon with open to the public from Michelin star chef and 2 suns Repsol paper.
This morning, attendees were able to enjoy the presentation of the food by the chef, in addition to dig a little more about the products and their modern Galician cooking techniques.
Xosé Cannas attendees commented as day to day in their restaurant, as well as presenting little known products for many, but representing its gastronomy as Sara and Lara cheese.
The dishes offered by the chef offered a lot of variety of products, and various sauces created by chef de Vigo.
Attendees have been taught to prepare three main courses as they have been: 'eggplant, eucalyptus, chestnut and cheese crumble Sara and Lara';
'Horse mackerel with yuzu and jalapeno' or 'sucker sweetbreads, hoisin and sishimi grelo'.
They have been able to make and taste the dessert star chef, 'Life on Mars', consisting of meringue, lemon custard, toffee or marshmallow cream among many other elements.
For the second time, students of title have not been the only ones who have shared cooks with the cook Xosé Cannas, but the day was also attended by journalists and food bloggers in the region as Joaquin Reyes 'Magazine Gourmet', Laura Muñoz blog 'Muchasrecetas' or blog Homar Lola 'Lola in the kitchen'.
All have enjoyed the company of professional chefs who have shared their knowledge with students.
Source: UCAM
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