Portal de Murcia
www.portaldemurcia.com
Cooks more of Martin Berasategui, Rafa Morales, Montse Estruch, Frederic Bau or Mey Hofmann, among others, will participate in these keynote presentations and explain their knowledge of current food.
Speakers have 90 minutes (with the exception of Martin Berasategui you have more than four hours) to carry out the demonstration session where they can make various recipes.
The class will have a moderator to invite dialogue and audience participation.
The aim is that professionals in the Region of Murcia can learn new ways of working, and the latest techniques being developed in the world of cooking.
The program, with a brief resume of the participating chefs are as follows:
Day October 20
Frederic Bau ('L'Ecole du Grand Chocolat Valrhona')
Bau started his career in 1979, when he enters an apprenticeship at Chez Pierre Koenig, the renowned pastry chef in Metz.
In 1982, will be awarded in the contest of 'Meilleur Apprenti de France "(Best Apprentice of France). Later, in 1985, Frédéric Bau discover the world of the Restoration as pastry chef at the home of Monsieur Noel, the Grignotière.
Is the step prior to its entry into Paris, which will occur one year later, when you come in with Fauchon Chez Pierre Hermé, who polished finish and will lead the workshop Décors.
During the year 1988 happens fundamental to his career: the famous Valrhona chocolate claims their collaboration to launch what will become two years later in 'L'Ecole du Grand Chocolat Valrhona'.
In which now works. In October 1997 he published a book professional bilingual French / Spanish "Au Coeur des Saveurs'. Their success, backed by numerous professional awards in Europe, stretching into the world with its translation into Japanese and English.
October 27
Martin Berasategui (Restaurant Martin Berasategui)
He began his career in 1973 at the family restaurant Bodegón Alejandro in the old part of San Sebastian, taking the address at 1981 and obtained his first Michelin star in 1986.
In 1993 Martin opened the restaurant in Lasarte-Oria Berasategui and get that same year the first Michelin star.
In 1996, gets the second star Michelin chef is awarded Best Spanish by the Spanish Academy of Gastronomy and the Brotherhood of the Good Table.
In 1997 won the Grand Prix Art of Cookery, awarded to cook more global outreach, the International Academy of Gastronomy.
In 2001 achieved its third Michelin star and is also named best Spanish cook, earning top marks in the guide "The Best of Spanish cuisine 2002" Rafael García Santos.
In 2004 is already with his restaurant in Lasarte in the top six European restaurants of the "Guida delle Guide ', the Italian magazine' Panorama ', calculated according to average scores of the best guides in Europe, such as' Michelin' , 'AA', 'Gault & Millau', 'Botin Gourmand', 'Pudlo' and 'Best of the gastronomy', gaining 98.3 points of 100.
Among the many awards won in the last decade, in November 2005 was chosen as one of the two best European chefs in the Culinary Award, along with French Michel Bras.
The voting of the contest were made by all professionals with three Michelin stars.
Beatriz Sotelo (Restaurant A station)
Ardan Natural Marín (Pontevedra), owns Superior Técnico School Restoration by Carlos Oroza de Pontevedra.
He has worked closely Marcelo Tejedor, through which prides itself on being able to find another way to assess the kitchen and, above all, the product.
After continuing his training with Toni Vicente, prepared today with Juan Manuel cracks, in the restaurant 'The Station' in the town of Corunna Cambre, the kitchen most excited about, working seasonal products.
Cook has been proclaimed the Year 2008, after overcoming seven chefs in the final of this prestigious competition.
November 3
Rafael Morales (Finance Benazuza)
He began his culinary career at Valencia.
Ambitious, unstoppable, draws on the experience of their teachers and will create a unique style.
Stagi has worked as the restaurant El Bulli.
His career in the world of gastronomy speed ahead up to receive two Michelin stars for his work in The Cuisine Restaurant of the Treasury Alquería Benazuza (Bulli-Hotel).
In 1995 season begins in the restaurant El Bulli to be responsible for heading.
In 1999 he earned the full confidence of Ferran Adrià and is named executive chef of the restaurant with three Michelin stars since 1997.
In 2006 came with Ferran Adrià and his personal assistant at the Culinary Institute of America at the seminar 'cuisine in the world. "
Jordi Butron (School-restaurant Espaisucre)
Espaisucre founding partner, the only school restaurant dessert in the world, is one of the great specialists in this field and a true scholar of flavor.
Jordi Butrón began his career performing multiple stages in restaurants like Pierre Gagnaire restaurant in Paris (three Michelin stars), El Bulli in Roses (Three Michelin stars).
Pastry has been Head of the Catalonia Pavilion at EXPO 92.
Among the many awards received include the 1998 Award for best pastry chef in Spain and in 2006 the National Gastronomy Award for Best Pastry Chef-Confectioner in Spain.
November 10
Montse Estruch (Restaurant Cingle)
Gastronomically born at Hostal El Cingle, Vacarisses in 1973 under the concept of classical and traditional cuisine with seasonal products.
Over the years Montse Estruch works with chefs from the likes of Alain Ducasse, Frederic Bau of Valrhona, Pierre Herme of Fauchon, Christofer Folder, Mey Hofmann and Ferran Adria, among many others, and leaves an old concept to make it what will be his new restaurant 'The Cingle'.
In 1998 the Cingle get a Sun in the 'Guide to Repsol of Catalonia "in November 2004 and completed his success with a well-deserved Michelin star.
Montse Estruch advises numerous restaurants and hotel schools worldwide, is the author of books such as "25 years of culinary Cingle Vacarisses the '.
Mey Hofmann (Hofmann School)
Creator of the School of Hotel Hofmann in Barcelona, only school in Europe whose restaurant has been awarded a Michelin star since 2004.
Their training begins in Paris, obtaining the diploma of 'Cordon Blue'.
Advisor to numerous restaurants and hotels around the world, with large team of professionals is also working with Alain Ducasse, who has been awarded 14 Michelin stars, the most decorated chef in the history of gastronomy.
Gourmet cookbook author and 'Fire and Passion in the Kitchen "and" I have guests Relief. "
Source: CARM
Privacy policy
- Legal notice
- Cookies