Blog

In Despesques 2019, committed to avoid the waste of food and resources

This Monday I went to Barbate (Cádiz), in Despesques 2019, a day promoted by Ángel León with the Aponiente Restaurant team which brought together 80 chefs, with friends such as Joan Roca, Fina Puigdevall or Ferran Adrià, among others.

The aim is to create a model that avoids the waste of food and resources and that we can all assume and integrate into our lives.

The participants distributed themselves in 8 different working tables. At each table there were 9 cooks, an environmental expert, an industry representative and a moderator.

I was at the overexploitation working table, where "the sea" was discussed and where we worked on biological cycles respect, biological obstructions and whether we could adjust restaurant offers to these needs.

Bearing in mind that 90% of the Mediterranean fish stock is overexploited; we must all roll up our sleeves and do something about immediately.
During these working days, we have also had some leisure time and therefore all participated in a “Despesca” day out, a traditional fishing way in Cadiz, which consists of catching the fish that has previously been entered in artificial marshes.

From here, I would like to make a call to advance in sustainability, because we only have one world and we must protect it for ourselves and, above all, for those who come after us.

Solidarity Dinner at Liceu for Casal dels Infants

I feel very lucky! The Jubany Events team and myself have once again been able to contribute to such an incredible cause as Casal dels Infants. In this year’s edition of the Solidarity Dinner, 420 tickets were sold and 67,000 euros collected. This money will be destined to the maternity and children's programme Vincles i Minúscula, aimed at children from 0 to 3 years old and their mothers, mostly immigrants with a reduced support network, who are learning Catalan and Spanish together in shared premises. We are happy to participate in solidarity causes such as this.

In addition, we shared an evening at the Liceu with three good friends: Carles Abellán, Carles Gaig, Albert Adrià, with whom we prepared a special menu for the occasion including mini-cannelloni with truffle cream, golden egg with caviar, cured steak balloon and head of a whole roasted tuna in Asian style.

Doing the work you like, surrounded by people you love, while knowing that you are making your contribution towards a fairer world! Could anybody ask for more?

Delighted to sponsor “Mulla't (Get wet) for multiple sclerosis"!

This year's edition of “Mulla't per l’esclerosi multiple!” (“Get wet for multiple sclerosis!”) has been presented today in Barcelona’s Club Patí Vela. This year alongside TV3 journalist Elisenda Carod I have been asked to be its Patron.
When the Multiple Sclerosis Foundation asked to collaborate, I accepted without hesitation. Every year they do a tremendous job in raising awareness about this disease, which already affects 11,000 people in Catalonia.
So, on July 14th I want to see all of you swimming in one of the 600 swimming pools throughout Catalonia, which are collaborating in the initiative.
It will be a day to enjoy, supporting all the people and families suffering from this disease and also to help the Foundation to normalise the disease.
During the day, you can also collaborate, if you like, by buying the campaign t-shirts and towels. All funds raised will be dedicated to the various initiatives organised by the Foundation throughout the year to stop the impact of the disease.
So, on July 14th let’s get wet!

On Catalunya Ràdio’s Popap, explaining how we handle social networks!

On June 28th, I visited Catalunya Ràdio studios as guest of Mariola Dinarès in Popap, the programme about digital communication. We chatted about how at Jubany we manage social networks, websites, reviews of Trip Advisor and Google and a thousand more issues!

I told her that, initially, I handled them myself alone because I was hooked on my mobile and I loved it, but for some years now I have had a professional team in charge of that, because I could not catch up with the work nor with the algorithms of these networks, which drive us mad by changing course according to which way the wind blows. I explained that Eva, Carol, Laura and Alba form my communication team and they are constantly updating websites, social networks and working on digital strategy.
It's true that I always have a last say in it, because I've always wanted the social networks to transmit Jubany’s essence, to reflect how I say things, and I wouldn’t want that to be missing.

I also gave my point of view about the criticisms we receive from Trip Advisor and Google. I love to know what our customers think of their experience and we use that as a tool for improvement. However, it is also true that there are people who use such wonderful platforms to do damage.

Anyway, here is the programme’s podcast in case you want to know how we handle it!

Listen to the programme

“De carne y hueso” (Flesh and Blood) Cooks with Cristina Jolonch

On Monday, May 27th I made sure not to miss the presentation of "De carne y hueso: Conversaciones sobre la gastronomía y la vida" (Flesh and Blood:Conversations on gastronomy and life), a book by Cristina Jolonch, which was held in the Mies Van Der Rohe pavilion in Barcelona.

The book includes interviews published by Cristina on the La Vanguardia channel COMER with people she believes have set the pace of cooking in Spain and in the world.

I'm very excited about being one of the cooks interviewed, alongside colleagues and friends such as: Ferran Adrià, Joan Roca, Oriol Castro, Ricard Camarena, Albert Raurich, Ferran Centelles, Toni Segarra, Raul Balam, Meritxell Falgeras, Carles Gaig, Fina Puigdevall, José Gómez, Javier de Las Muelas, Quim Vila, Pau Santamaria, Carme Ruscalleda, Paco Pérez, Jordi Vilà and Sergi Arola.

The director of La Vanguardia, Màrius Carol, said, "it is a gastronomic book without recipes. Or to be more precise: without culinary recipes, because there is a long list of recipes for how to face life." And I couldn’t agree more. Cristina has shown in each interview her ability to bring out the human side hiding behind the public projection of each cook.

Congratulations Cristina, not only for the book, but also for your incredible career in the world of gastronomic journalism! And a tip for those reading: do not miss the book!

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