Don Pepe Marbella´s chef headlines Gastronomy Conference
"Best" brings one of the most nationally renowned young cooks, and liquid nitrogen to Bilbao
The conference, presented by the gastronomic critic Mikel Zeberio, hosted a presentation by Dani García, one of the most renowned cooks in our country.
Daniel García's Cooking School, of the Zortziko restaurant in Bilbao, has hosted an interesting conference called La Cocina del frío (Cold cuisine), within the framework of the Gastronomic Lessons and Cooking Techniques of ?Best (Bilbao Estimula '05). Year of Basque Gastronomy? and coordinated by the Communication Consultancy ?A Media Gastronomic Consultancy ? Viandar?.
The conference, presented by the gastronomic critic Mikel Zeberio, hosted a presentation by Dani García, one of the most renowned cooks in our country and responsible for the gastronomy area at the Gran Melia Don Pepe Hotel in Marbella (Malaga).
Together with his kitchen chef and assistant Juan Carlos Hernández, he showed the public the use and application of liquid nitrogen in cooking, a technique that allows for the creation of different textures. During the presentation, Dani García transformed textures and deoxygenated food products in order to create dishes such as frozen semolina of olive oil, toasted bread and garlic; pickled lobster, popcorn of raf tomatoes and olive oil; gazpacho of cherries, fresh cheese snow and anchovies; and oxtail ravioli with cauliflower and truffle.
The way this cook from Marbella and holder of one Michelin Star uses liquid nitrogen, surprised the large number of people who attended this new Best event. The assistants had the opportunity to experience the different textures of the frozen olive oil semolina and the popcorn made from raf tomatoes and olive oil, seasoned by Dani García's professionalism and sympathy, which conquered the audience that packed Daniel García's Cooking School. For several years, the Michelin Star-holder has been experimenting new cooking techniques together with Raimundo García del Moral, professor at the University of Granada and gastronomic critic, with the objective of modifying the textures of cold soups, ice creams, gelatines and many other food products, using sophisticated technical equipment. Born in 1975, Dani García started his education at the Hotel Management School of Malaga, ?La Cónsula?. In 1996, he started working as an apprentice at the Martín Berasategui Restaurant in Lasarte (Guipúzcoa).
After his training with Berasategui, Dani worked in several restaurants in the province of Malaga. Daniel earned his stripes as a kitchen chef at the Tragabuches Restaurant, which opened its doors in 1998 in the city of Ronda. He now holds that same position at the Gran Melia Don Pepe Hotel in Marbella. This event is one of the more than 40 activities carried out throughout the year 2005 within the framework of ?Best (Bilbao Estimula 2005). Year of Basque Gastronomy?, jointly promoted by the Bilbao City Council, through its Department of Employment and Economic Promotion, the Regional Government of Biscay and the Basque Government.
The conference, presented by the gastronomic critic Mikel Zeberio, hosted a presentation by Dani García, one of the most renowned cooks in our country.
Daniel García's Cooking School, of the Zortziko restaurant in Bilbao, has hosted an interesting conference called La Cocina del frío (Cold cuisine), within the framework of the Gastronomic Lessons and Cooking Techniques of ?Best (Bilbao Estimula '05). Year of Basque Gastronomy? and coordinated by the Communication Consultancy ?A Media Gastronomic Consultancy ? Viandar?.
The conference, presented by the gastronomic critic Mikel Zeberio, hosted a presentation by Dani García, one of the most renowned cooks in our country and responsible for the gastronomy area at the Gran Melia Don Pepe Hotel in Marbella (Malaga).
Together with his kitchen chef and assistant Juan Carlos Hernández, he showed the public the use and application of liquid nitrogen in cooking, a technique that allows for the creation of different textures. During the presentation, Dani García transformed textures and deoxygenated food products in order to create dishes such as frozen semolina of olive oil, toasted bread and garlic; pickled lobster, popcorn of raf tomatoes and olive oil; gazpacho of cherries, fresh cheese snow and anchovies; and oxtail ravioli with cauliflower and truffle.
The way this cook from Marbella and holder of one Michelin Star uses liquid nitrogen, surprised the large number of people who attended this new Best event. The assistants had the opportunity to experience the different textures of the frozen olive oil semolina and the popcorn made from raf tomatoes and olive oil, seasoned by Dani García's professionalism and sympathy, which conquered the audience that packed Daniel García's Cooking School. For several years, the Michelin Star-holder has been experimenting new cooking techniques together with Raimundo García del Moral, professor at the University of Granada and gastronomic critic, with the objective of modifying the textures of cold soups, ice creams, gelatines and many other food products, using sophisticated technical equipment. Born in 1975, Dani García started his education at the Hotel Management School of Malaga, ?La Cónsula?. In 1996, he started working as an apprentice at the Martín Berasategui Restaurant in Lasarte (Guipúzcoa).
After his training with Berasategui, Dani worked in several restaurants in the province of Malaga. Daniel earned his stripes as a kitchen chef at the Tragabuches Restaurant, which opened its doors in 1998 in the city of Ronda. He now holds that same position at the Gran Melia Don Pepe Hotel in Marbella. This event is one of the more than 40 activities carried out throughout the year 2005 within the framework of ?Best (Bilbao Estimula 2005). Year of Basque Gastronomy?, jointly promoted by the Bilbao City Council, through its Department of Employment and Economic Promotion, the Regional Government of Biscay and the Basque Government.
posted by Niall at 3:00 PM
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