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.

Patron of the solidarity walk "Fem el camí"!

This Thursday I was made patron of the solidarity walk between Manresa and Montserrat, which is organised every year to raise money for the fight against cancer. The initiative began a few years back when a group of Mossos d'Esquadra from the Central Police decided that something needed to be done to fight cancer.

From this initial group, many people have been joined from different fields (e.g. health, business and commerce). And this year, I too have joined, as patron of the initiative.

Last year more than 36,000 euros was raised, which will be used in the oncology services of the Central Region: Fundació Althaia de Manresa, Consorci Hospitalari de Vic, Consorci Sanitari de l'Anoia and Hospital Comarcal Sant Bernabé de Berga.

Registration for the walk is free of charge. The money is raised from the sale of t-shirts and through the collaboration of different entities and personalities. I encourage everyone to save the date (18th May) and join us on the walk!

You can register at

“Dreams at the table” are possible!

On Friday 6 of April, I shared the Jubany Gastronomy with the "Dreams at the table", a charity dinner organized by the Rotary Club of Manresa-Bages; together with the support of 750 volunteers we raised 50,000 euros for the Oncologic day hospital and Hematologic of Althaia. Congratulations!

Participating in solidarity acts always reaffirms me that I am where I am supposed to be; and that is to share gastronomy at causes like this that fulfils me; the dinner service was held by Jubany team and thirty more volunteers of Fundació Joviat.

The menu, as always, a multi dish appetizer, such as the whisky sour bonbon, the world's best olives and the anchovy-almond; the well-known sobrassada omelette, cheese and honey, and the sponge brioche with candied pork belly & Hoisin sauce, topped it off with a superb cheese board.

At the table, we also served our Jubany egg cooked at low temperature with seasonal vegetables and sobrassada crumbs, and a beef filet “Paris coffee” style with a thousand layers of baked potato and Iberian ham. The dinner was completed with a delicious dessert of hazelnut brittle and stracciatella ice cream.

My very best wishes to Rotary Club for this initiative & thank you to have counted on me. My pleasure!

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