Blog

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!

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 !

 

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