Blog

Anna participates as a jury member in the CETT Cooking and Catering Services Competition!

On May 14th, Anna Orte, our Can Jubany dinning room manager (and my mainstay at work and in my life!), was part of the jury on the 22nd edition of CETT Campus Cooking and Catering Services Competition.

In this edition, three teams made up of three cuisine representatives and two catering services defended their gastronomic proposal in front of the jury made up of: Anna Orte (Can Jubany), Juan Carlos Ibánez (Restaurante Lasarte), Lluís Estrada (Pastelería Canal), Vicent Guimerà (Restaurante del Antiguo Molino), Salvador Garcia-Arboç (Gastronomic Journalist), Carlos Sitjar (DAMM) and Alex Galí (DAMM Foundation).

The teams prepared a welcome cocktail, an appetizer (nominated in the preliminary phase and inspired by a Catalan cook), a pairing of Catalan wine, “trinxat” and served of a compulsory dish (cod and ratatouille) and a free-inspired dessert with a base of chocolate and Damm beer.

We like and are pleased to always be by the side of the future talent of this sector and it is indeed a pleasure to participate in the CETT initiatives. Good job !

Ambassadors of Chocovic!

On Wednesday, May 9th, I was made ambassador of Chocovic. And I just love the idea!

 It pleases me that beyond the fact of working the chocolate with mime and passion, Chocovic has become a great informer of anything that contributes to this wonderful product.

Also, my honour to work next to other ambassadors such as Christian Escribà, Sergi Vela, Lluís Costa, Raúl Bernal and Enric Monzonís.

Barry Callebaut's club of ambassadors already has gathered more than 150 internationally recognised chefs members, pastry cooks and bakers.

The club's mission is to transfer knowledge and techniques to other chocolate artisans, to promote the creation of new products, recipes and trainings, etc..

 Thank you Chocovic! No doubts I will do as been asked for !

 

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.

Enjoying the 'ronqueo' of a bluefin tuna

The Finca Montesqueiro hosted this Wednesday, April 25th, a wonderful 'ronqueo' of a 200 kg bluefin tuna of Balfegó. I helped Nobuyuki Tajiri throughout the cutting process, where we obtained valuable pieces such as the high and low loins of 30 kilograms.

We closed the gastronomic and artisan experience with a buffet in which I prepared some elaborated delights with this superb fish: Tuna tataki, loin carpaccio and roasted lacquered tuna head. It is a pleasure to be a gastronomic advisor to Finca Montesqueiro and to enjoy with them this fresh product of such high quality.