Presentation

Synchronies: chefs as part of the ecosystem and its cycles

The interrelationship between chefs and the land is part of an ancestral culinary culture but also one with a future.

Chefs and producers can be seen as two sides of the same coin. One cannot exist without the other, they complement each other, interact, grow and live together. And they are both immersed in the same circle: that of nature, which establishes cycles and sets the rules. It is when chefs become aware of being part of a whole, of a very particular ecosystem, that their work transcends purely their work in the kitchen.

Javier Olleros considers this special feature a privilege and will show us how they use that interrelationship with the land and producers at El Culler de Pau, also working with them when the land produces a surplus. You have to take what nature has to offer. It is a cycle, a perpetual movement in which chefs are just another cog in the wheel.

 

Partners

Organizers

El Diario Vasco GSR GRUP

Institutional Sponsors

Eusko Jaurlaritza Gipuzkoa Turismoa Donostia San Sebastián
Hazi Muy Gipuzkoa DONOSTIA SUSTAPENA FOMENTO

Guest Destination

RIO DE JANEIRO VISIT RIO

Sponsors

Junta de Andalucía Junta de Andalucía Junta de Andalucía
XUNTA DE GALICIA - CONSELLERÍA DO MAR GRAN CANARIA ME GUSTA ICEX BASQUE CULINARY CENTER SAN MIGUEL JAEN SELECCIÓN Región de Murcia 1.001 SABORES REGIÓN DE MURCIA ASTURIAS, COCINA DE PAISAJE TENERIFE Sabadell BALFEGÓ CAFÉS BAQUÉ S.PELLEGRINO Lacor Getariako Tzakolina Riedel Ondarreta MIBRASA

Official Supplier

Makro

Contributors

TURESPAÑA JETRO (Japan External Trade Organization) DEPUTACIÓN DA CORUÑA - A PAISAXE QUE SABE SAMMIC JANBY DIGITAL KITCHEN Ostras Sorlut Le noveau chef ICC KLIMER AIALA CEBANC