As well as for the number of visitors, the importance of
Barcelona Degusta is because of the level of the professionals who attend there. And this year it was very high.
I missed Escribà and Joan Roca, but I could hear the explanations of the magnificent Carles Gaig about cooking traditional dishes for festivities.
Also, it was the the wonderful Carme Ruscalleda, who made a showcooking where she showed her cooking skills.
David Pallàs was also quite present at the event, because he made a showcooking where he showed his techniques working with chocolate and also he teached an specialized workshop.
Still at pastry, Sergi Vela presented a book called “Mamá, quiero ser pastelero” (Mom, I wanna be baker), where he explains bakery recipes in such a plain way for children can enter at pastry world. To show it, he cooked a sweet of chocolate with the help of some children who appear at the book.
Sergi de Meià talked about his new project, where gastronomy and nature join even at the restaurant. Also, he put face to all his suppliers, because he defends and promotes the Kilometre 0 cooking.
Isma Prados represented Mercabarna. He talked about this logistic centre and about what it means to gastronomy. He cooked an amazing casserole with product of the sea, greens and meat.
In another post I will talk about Daniel Jordà. Well, about the masterclass he dis. But I would mention him here because he was an omnipresent crack: all the four days of Barcelona Degusta he was there, at his stand, four days talking about his vision of bread world and explaining the different kinds of bread he bake.
And I would not forget Espai Sucre people... Walter Vogt was one of the first professionals at the opening of the event, with his classes.
And Betina Montagne... as Jordà, all four days there, at Espai Sucre stand and, also, teaching masterclasses. Personally, she is a soft spot to me, because she was my first teacher of pastry, with a class of american pastry. If there is something Betina is strong is in her passion for pastry and because of her huge capacity to transmit knowledge.
I missed Escribà and Joan Roca, but I could hear the explanations of the magnificent Carles Gaig about cooking traditional dishes for festivities.
Also, it was the the wonderful Carme Ruscalleda, who made a showcooking where she showed her cooking skills.
David Pallàs was also quite present at the event, because he made a showcooking where he showed his techniques working with chocolate and also he teached an specialized workshop.
Still at pastry, Sergi Vela presented a book called “Mamá, quiero ser pastelero” (Mom, I wanna be baker), where he explains bakery recipes in such a plain way for children can enter at pastry world. To show it, he cooked a sweet of chocolate with the help of some children who appear at the book.
Sergi de Meià talked about his new project, where gastronomy and nature join even at the restaurant. Also, he put face to all his suppliers, because he defends and promotes the Kilometre 0 cooking.
Isma Prados represented Mercabarna. He talked about this logistic centre and about what it means to gastronomy. He cooked an amazing casserole with product of the sea, greens and meat.
In another post I will talk about Daniel Jordà. Well, about the masterclass he dis. But I would mention him here because he was an omnipresent crack: all the four days of Barcelona Degusta he was there, at his stand, four days talking about his vision of bread world and explaining the different kinds of bread he bake.
And I would not forget Espai Sucre people... Walter Vogt was one of the first professionals at the opening of the event, with his classes.
And Betina Montagne... as Jordà, all four days there, at Espai Sucre stand and, also, teaching masterclasses. Personally, she is a soft spot to me, because she was my first teacher of pastry, with a class of american pastry. If there is something Betina is strong is in her passion for pastry and because of her huge capacity to transmit knowledge.
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