Uncovering game cuisine at Olot’s Orígens Fair

On Sunday November 23rd, I took part in the Orígens d'Olot fair alongside Quico Arumí, where we showed how to prepare game dishes. The hare à la royale was one of the stars!

I am very pleased to have been able to support all the producers at the fair and also to make the game cuisine known. Happy to do anything to promote cooking and the gastronomy world!

Congratulations to all the organisers of the fair and to those attending it. After 7 years, it continues to be a benchmark and a great success in terms of participation of both the visitors and the producers.

At Dani Garcia’s Restaurante’s farewell

I am very happy to have been by Dani Garcia’s side on the last dinner to be served at Dani Garcia Restaurante, his restaurant in Málaga, to start a new stage.

Besides, it was a personal honour to share dinner with cooks such as Ferran Adrià, Joan Roca, Quique Dacosta, Ramon Freixa and Paco Roncero. We all wanted to support Dani, who has decided to take a professional shot in 2020 after being awarded his third Michelin star.

The best of luck, Dani, to you and all your team in this new venture!

Contributing to the fight against AIDS at People in Red

I am pleased to have done my bit for the People in Red gala, held last November 18th at Sant Jordi Club.
It is a pleasure to be able to help and contribute by doing what I am most passionate about: cooking.

It is a privilege that this country’s stoves can support the fight against AIDS.
This year, thanks to all attendees and all those who participated one way or another, 926,350 euros were raised to contribute to the investigation of the AIDS virus and related diseases.

We prepared a gastronomic offer for the 900 people who attended the most popular media event in the country.

I am proud that our effort can contribute to a great cause.

At Nit Bufona in support of Arcadi Foundation

I'm proud!
Yes! As many of you already know, I love to know that what I am doing is charity- related.
That is why I supported the Arcadi Foundation during the event Nit Bufona to raise funds towards cystic fibrosis research. What’s more, I could do what I most enjoy: preparing a dinner for 400 guests along with Celler de Can Roca.

Congratulations to all of those who participated in this fundraising night. Together we made our contribution towards improving cystic fibrosis research.

Celebrating with Gepork 40 years of turning clients into friends!

On Friday, October 11th we were in Sucre, Vic, accompanying the Gepork Group family in their 40th anniversary celebration.

We were by their side in two ways. On the one hand, I was one of the three examples of success in business entrepreneurship. Bon Preu General Manager, Joan Font and Splendid Foods CEO, David Garcia-Gasull explained the success story of their business projects.

And so did I: I revisited the business projects undertaken over the last years and explained at first-hand how we lived the experiences.

On the other hand, the Jubany Events team served a dinner for the 300 guests with pork-based dishes, as it could not be otherwise!

I could have written this post as a great celebration of the history and values of an exemplary business group, but for me to talk about Gepork is to talk about Josep Puigdollers. And talking about Josep Puigdollers, is talking about how clients sometimes become true friends!

Congratulations Gepork and hoping that for many years our customers can become friends!

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