Edible tourism is the theme at Culinaria 2018
The Culinaria 2018 event was launched yesterday in Adeje, and will see the coming together of some of gastronomy’s top Spanish and Michelin stars over the coming days.
Organised by Acyre Canarias (the association of Canarian chefs and pastry makers) in partnership with the Adeje Council, the Tenerife Cabildo and the regional government, the 2,700 places available for events in the busy three days calendar are already booked. The president of the association, Pablo Pastor, told press at the inauguration that “expectations have been superseded”. He thanked everyone for taking part, the sponsors and supporting institutional bodies, adding that he hoped the event would encourage hotels and restaurants too. Acyre vice-president Juan Carlos Clemente said “Culinaria 2018 is committed to use of local produce”, adding that bringing together top chefs from the islands and outside should add to the promotion of that produce.
For Adeje, the councillor for economic development Manuel Luis Méndez Martín emphasised the importance of gastronomy in a first class tourism destination such as Costa Adeje, “the Town Hall recognises that gastronomy is a fundamentally important part of the tourism offer, complementing the ‘sun, sea and beach’ attractions.” He encouraged people to continue to organise events such as this one “where training and the presence of recognised professionals improves the quality and excellence of the service”. He commented that there is an ever increasing demand for good local produce, and of course an emphasis on local gastronomy also creates more employment in the sector.
For his part, Alberto Barnabé Teja, the Cabildo tourism councillor, congratulated the private sector for organising the event. “There are still millions of visitors who have yet to discover our local gastronomy and produce so there is a still a lot of work to do”. He said “the slogan for the event. “El turismo que se come” (translated, ‘tourism you can eat’) was an excellent choice, with the challenge being to convert tourists through their palate. In Tenerife we have 42 million overnight stays, which is also breakfast, lunches and dinners, a year. That’s 126 million chances to feed our tourists, so it’s a responsibility and an opportunity”.
Narvay Quintero Castañeda, the regional minister for agriculture, said they were looking forward to three intense days of work with local produce at the core of the event, “something we see as extremely positive as we recognise that linking this to a primary sector such as tourism and relevant other sectors has far-reaching benefits, as we can sell fresh produce locally.
During the inauguration a new television programme, “El Chef Viajero” (the travelling chef) was also unveiled. To be broadcast in the Canary Islands and the rest of Spain as well as a number of other European countries, the show would feature Spanish chefs travelling to the different Canarian islands in search of local gastronomic delights.
During the three days of Culinaria 2018, being held in the CDTCA in Adeje, there will be talks, workshops and demonstrations. Those taking part include, Miguel Navarro, restaurant Es Fum (Mallorca), 1 Michelin*, Andrea Bernardi and Fernanda Fuentes, Restaurant Nub (Tenerife) 1 Michelin *, Oliver Peña, Restaurant Enigma (Barcelona) 1 Michelin *, Erlantz Gorostiza, Restaurant MB Abama (Tenerife) 2 Michelin*, 2 Repsol Suns, Susi Díaz, Restaurant La Finca (Elche) 1 Michelin *, 2 Repsol Suns, Javier Aguiar, Restaurant Tickets (Barcelona) 1 Michelin *, Juan Carlos Padrón and Jonathan Padrón, Restaurant El Rincón de Juan Carlos. (Tenerife) 1 Michelin *, 2 Repsol Suns.
The full programme is available online: http://acyrecanarias.es/culinaria/.