On July 8, 2010 GastroWeb in UCJC Chair Ferran Adria

The new technologies, it will be the today debate during Gastronomy of the University Camilo José Cela.

New Technologies and his relation with the gastronomy are going to be the protagonists in the third day of the Course of Gastronomic Specialization that organizes the Chair Ferran Adrià of the University Camilo José Cela.

The day is going to be dedicated to the social networks and his implication in the kitchen of the XXIst century, up to the point of which the pupils who wish it will be able to finish the meeting vespertina with a profile in facebook or in twitter or with a newly created blog.

Gastroweb: the social networks and the new technologies to the service of the gastronomy it is the global title of the third day of the Course of gastronomic Specialization that is developing from yesterday on Tuesday until the next Friday.

Tastings of Bread and of Champagne En the yesterday meeting, the tastings of Bread and of Foie have been two activities that have caused more interest between the pupils assistants.

The Bread tasting has been developed by Xevi Ramón, of the company TRITICUM, which has demonstrated how it is possible to develop frozen quality bread but precooked and. In the opinion of Ramón, who leads already several generations dedicated to the world of the making of the bread, he has made sure us that it is necessary to make use of the opportunities that offer to us the new technologies but respecting the ancient processes of making, which were looking for the quality as principal meaning of life.

In his opinion, the quality is the base, independently of that a product is ecological. Xevi Ramón thinks that not for the fact of being ecological a flour is better that other one that is not ecological, for example. According to his experience, the best thing is that the product is of quality, and it does not import if you offer it at a more expensive price, whenever this high cost is motivated by a better quality.

Also, Ramón announced to us that in the next months it will open to the public a shop in Barcelona facing the public (till now only it has served to establishments) and shortly he foresees to open another shop in Madrid. (It will be a luck, because certainly his breads are exquisite, with very different flavors and they even are trying with Muiños seaweed)

The Foie tasting has been directed by Cristophe Montoya, marketing manager for Spain of FOIE ROUGIÈ, which prepared several plates, which then we could taste.

His oration, I turn on the history of the foie and the different ways of realizing his making and procedures of conservation. In the first we could taste a foie lollipop with chocolate, then a home-loving micuit, a foie with champagne, a foie with figs, and a foie with cherries jam. And we all highlight in the tasting the exquisiteness of the product and the emulation of publication of the company that at all times has wanted to answer with accuracy and dedication to all the questions that have realized them.

You confer: David Muñoz y Kepa Freire

Before the tastings we could listen to David Muñoz, the cook of DiverXO. Muñoz has explained the importance and importance of the authorization of the three suns of the Guide Repsol, the star Michelín and, especially, the authorization of the National Award of Gastronomy. David Muñoz affirmed before all, that there has been fundamental the process of demand that has always demanded in his kitchen, so much to the cooks who work with him as to him. He has made sure that it is the first one that goes to the restaurant and the last one that leaves it and that that is important to create teams because all the members of the kitchen see in him an example of work and dedication. On the other hand, he has complained about the economic difficulties for which it crosses a creative gastronomic restaurant.

Doing accounts, “si we all wanted to come at the end of month and that the restaurant was gaining some money, we should receive the menu to 250 euros, and that is unviable ”, he has said. After David Muñoz I touch him the shift to Kepa Freire, who has spoken on the company of SMOKED KEIA, at which it is employed for a few years, and whose making processes respect the traditions and chase to clarify the most genuine flavors of the smoked one. I will fry it has shelled the three most important factors of the smoked one: the salt, the smoke and the sugar and he has made sure that the best wood to smoke is not resinous noble wood.

Night meeting The meeting of the evening, it corresponded to Gerardo Colomina, of Nougats GALIANA, who has showed his products, between which they emphasize the candied fruits, detailing the processes of making in which they manage to respect the raw material as principal element of performance.

And The last one of the activities of the evening was a round table in which intervenieron Xevi Ramón, Gerardo Colomina, Anna Muntayá, technical director of Unilever Spain and the chef of Node and Bread of Luxury, Alberto Chicote Si you want to know more, do pass for my blog of CocinaConEncanto.blogspot.com or for www.guiarepsol.com because thus you will be informed about everything what happens.

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