Summer course of the Chair Ferran Adrià in the University Camilo J.Cela

We all know what can help in the quality progress of the service a well organized space to us.

The saving of time that provides to us a kitchen designed with logic and practical sense is fundamental. To be able to choose the equipment is another question that needs a study previous to the real needs. Big, small, mobile, sophisticated kitchens, with signature, you will modulate....

On the first day of the course in the Chair professional numerous Ferrán Adrià of the kitchen from different sectors: Expert in kitchen of avant-garde, like Juli Soler and Rafa Morales; gastronomic academicians, writers and architects, like Miguel Espinet; equipadores specialized like Electrolux, etc. they will speak about his experiences, will analyze kitchen plants of the most out-standing restaurants of different epochs and places, with the target to help us in our particular kitchen.

The Chair Ferrán Adriá has thought that it is a fundamental perspective that must be included like activity essential, and like that has stated it with his effort in inviting a big number of experts, in addition to livening up with a tasting of the best French champagne: ": "Perrier Jouët "directed by the oenologist Xabier Gorostiza.

I include the finished program of this specializing course. The assistants will obtain a diploma of the University Camilo José Cela of Madrid, in addition to receiving products of our sponsors.

For more information and reservation of square it is necessary to contact with: fadria@ucjc.edu.

Or to call to the Tel 620 84 63 55 (Rosa González), Or Alejandra Feldman to 670 204 554-91 129 5180

This is the course most waited of the year! I cheer you up that you inform in this unforgettable experience!

The course will be realized in the University Camilo José Cela, C / Castle of Alarcón 49, Urb. Villafranca of the Castle in Villanueva of the Gully, 28692 of Madrid

From July 6 until July 9, 2010.

http://www.ucjc.edu/.

The program is the following one:

On Tuesday, the 6th of July:

10.00 to 10.30 INAGURACIÓN: Governing Rafael Cortés Elvira of the University Camilo José Cela Rafael Ansón Presidente of the Spanish Royal Academy of Gastronomy and the Director of the Chair Ferran Adrià of Gastronomic Culture and Sciences of the Feeding

10.30 to 11.15. - ELBULLI: INNOVATION IN THE CULINARY SPACE Juli Soler. ElBulli co-owner

11.15 to 12.00. - A REVISION TO THE CASES OF ELBULLI AND THE TREASURY DEPARTMENT BENAZUZA Rafa Morales. Ex-Chef of the Treasury Department Benazuza

12.00 to 12.30. - I REST

12.30 to 14.00. - TASTING OF CHAMPAGNE Perrier Jouët Xabier Gorostiza. Oenologist. Trade Marketing Domecq Bodegas

14.30 to 16.00. - MEAL

16.00 to 16.45. - ARCHITECTURE AND KITCHEN Miguel Espinet. President of the Academy of Gastronomy of Catalonia and author of the book The culinary space

16:45 to 18:00 CONFERENCE. - THE PROJECT “LE MERIDIEN ”. THE ADOPTED SOLUTIONS

Architects authors of the project: José Maria Fernández Fernández-Isla Enrique Martínez of Angle collaborating Architects: Eva Gómez Sánchez José Maria Martín de Argila Asensio Saéz Díaz The project Him Meridién, solve It adopted Advisers and fitters: Joaquín López Díaz. The director Grandes Cuentas Electrolux Andrea Bozzer. Marketing Manager Electrolux

On Wednesday, the 7th of July:

10.00 to 10.45. - THE KITCHEN OF DiverXO David Muñoz. Owner of DiverXO

10.45 to 11.30. - THE SMOKE AND THE SALT Kepa Freire. Main smoking person. Products Keia

11.30 to 12.30. - THE SUGAR Products of Alicante. Crystallized fruits Main Confectioner Gerardo Colomina

12.30 to 13.00. - I REST

13.00 LOOKS at 14.30 OF BREAD Xevi Ramón. Manager of Triticum

14.30 to 16.00. - MEAL

16.00 to 17.30. - CONFERENCE THE PRIME MATTERS, THE PRESERVATIVES Kepa Freire Xevi Ramón. Ann Palencia. Director of Communication of Unilever Alberto Rope end. Chef Nodo and Bread of Luxury

On Thursday, the 8th of July:

10.00 to 10.45.-" FAST FOOD COMMUNICATION": THE GASTRONOMIC COMMUNICATION ACROSS THE SOCIAL NETWORKS Yanet ATexto of the Enlacecosta. Journalist and Coordinating committee of the Course Expert's in Gastronomic and Nutritional Journalism of the UCM

10.45 to 11.30. - FOOD SECURITY IN KITCHEN, THE MEANS THAT Andrea Bozzer PROVIDES TODAY THE TECHNOLOGY. Marketing Manager Electrolux

11:30 to 12:30. - CASE OF STUDY. - EGG YOLKS HOLY TERESA: COMMERCIALIZATION ACROSS THE SOCIAL NETWORKS Elizabeth López Resina. Marketing manager

12.30 to 13.00. - I REST

13.00 to 14.30. - TASTING OF PRODUCTS

14.30 to 16.00. - MEAL

16.00 to 17.30. - PRACTICAL WORKSHOP OF IMMERSION IN THE SOCIAL NETWORKS: “Crea your own blog/perfil in facebook / profile in twitter, …” Alejandra Feldman. Expert in Journalism Gastronomic and responsible for the portal Periodismogastron¾mico.com

On Friday, the 9th of July:

10.00 to 10.45. - GASTROBOTÁNICA Rodrigo de la Calle. Chef of the Restaurant of the Street

10.45 to 11.30. - THE GARDEN OF THE SEA Antonio Muiños. Owner Porto Muiños

11.30 to 12.30. - THE YELLOW DRAWER. TO EAT AND TO DRINK Maria Ruiz RECOVERED IN AN ECOCONTAINER. Salatres, communication and image for the hotel trade

12.30 to 13.00. - I REST

13.00 to 14.30. - TASTING - TASTING OF NORWEGIAN FISH NORGE (Council of Products of the Sea of Norway) with Jesus Almagro. Chef of Pedro Larumbe

14.30 to 16.00. - MEAL AND CLOSING CEREMONY OF THE COURSE

* The present program will be able to be modified by the organization without previous notice with the object of improving the quality of the same one.