Celebrating 25 years of Casa Marcial

On June 21st, a good handful of us gathered to prepare a special dinner for the 25th anniversary of Casa Marcial.

The mythical Asturian restaurant is celebrating its fourth century with 12 dinners prepared by a team of chefs and I had the pleasure of participating in one of them this last 21st of June.

I shared stoves with the hosts, Esther and Nacho Manzano, and also with few more mates like Ángel León, Diego Guerrero, Ricard Camarena and Juan Pablo Gámez. We prepared a special menu in which I prepared some typical dishes of my cuisine such as 'The best olives in the world', 'Peas from our garden with cod bellies' and 'Cap i pota with sea cucumbers and aubergine'.

Photo: Casa Marcial

The pure product in the 'Tast a la Rambla'

Gastronomy took centre stage in the Rambla de Santa Monica in Barcelona with the 5th edition of the 'Tasta a la Rambla' (Tasting on the Rambla) and I took the opportunity to share a small sample of what will be on offer at Pur, our new restaurant, opening on 25th of June!

The dish that I presented at 'Tast a la Rambla', held from 7th to 10th June, was the 'crispy bacon with honey and hollandaise sauce'. On the first day I was able to give some details about Pur with the talk entitled 'Tribute to the product', during which I presented the philosophy behind my new project.

Not long now before Pur becomes a reality, we can't wait to get started!

Cooking in good company at 'Sopar de l'Any'

This Tuesday I was one of the chefs in charge of preparing the dinner for the Català de l’Any (Catalan of the Year) 2017 award at the Teatre Nacional de Catalunya. The dinner brought together 13 cooks with a total of 27 Michelin stars to prepare a gastronomic selection of 11 tapas.

With my team from Jubany Events I prepared a mille-feuille of potato with steak tartare to give the 700 guests a taste of Jubany cuisine.

The award went to the actor Josep Maria Pou. A well-deserved award - he's such a great actor! What I find more difficult to understand is the symbolic Catalan of the Year award given to me by the rest of my chef colleagues, who voted among themselves. Carme Ruscalleda and Carles Gaig both voted for me, which I really appreciate.

When they asked me for my nomination, I didn't hesitate in saying Nil Puigseslloses, the son of my friend. He's 15 years old and says I'm a brave man for taking part in the Dakar rally but I think he, who has had to overcome a lot of illnesses all this time, is far braver than I am. He deserves it!

We promote healthy eating at the event “Alicia't”

This weekend, Món Sant Benet hosted the sixth edition of the Alicia't Festival to promote gastronomy and healthy eating. Among this year's novelties was the haute cuisine initiative, in which I was able to bring closer the Can Jubany culinary proposal with Carlitos.

We both displayed the great range of options we have at our disposal with local products to make cooking easy, healthy and fun. Many thanks to the Fundació Catalunya La Pedrera, the Fundació Alicia and the Diputació de Barcelona for inviting us to the party!

We present 3rd Catalan Cooking Congress

This Thursday I was in the Aula Magna of the University of Vic to present an initiative that will allow us to highlight Catalan cuisine throughout our territory: 3rd Catalan Cooking Congress. As president of the territorial commission, I was delighted to be able to participate at the congress together with Màrius Rubiralta, general coordinator, and Jordi Montaña, the university Dean of the UVic-UCC.

Did you know when the 2nd edition of the Catalan Cuisine Congress was held? Next year it will have been 25 years! In a quarter of a century, the profession of a chef has changed a lot. We are pushing forward the economy of the country, together with farmers and producers. It is, therefore, of the utmost importance to strengthen our role as the socio-economic and cultural pillar of the country.

In the territorial commission of the Area Barcelona – Central counties I work alongside an excellent team of the most representative institutions of the territory, administrations, unions and companies of the cooking and food sector. There is a lot to be done, but we are convinced that we’ll have a magnificent return on a gastronomic benchmark not only locally, but worldwide.

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