Since the cuisine of Denia and the region was recognized by UNESCO, education of the smallest in this area has become a cornerstone of the project. Bringing children of the region to the richness of our cuisine is the big bet of the cooks of the region, which have aimed to stimulate their senses, convey traditional recipes and high creative cuisine.
For years, institutions such as the CDT or institute Maria Denia Ibars have developed a critical role to meet the professional needs in this field. Now, we must add the support of international institutions such as UNESCO, the European Union or the Erasmus + program. And, European projects, such as #TastingSchools where the public school Pou de la Muntanya de Dénia participates, is getting uncover the teaching skills of many cooks in the region.
In recent months, cooks like Quique DacostaBruno Ruiz, Ismael Bilbao, Juan Salvador Gayà, Federico Guajardo and Ángel Roselló your kitchen have come to students at the school in a different way and essentially practical.
The chef Quique Dacosta gave a very interesting and lively creative talk to a whole family audience. Children, accompanied by their fathers or mothers, who discovered the magic of alchemist chef, reflected in the story The secret of Quique Dacosta, Heard advice household power for smaller, and found the whole creative process of some of the featured dishes on the menu three Michelin stars.
Bruno Ruiz, Restaurant Aticook, They spent a morning in the dining room of the building Pepe Cabrera, where the importance of a healthy and balanced diet were successful with proximity diversity of ingredients coming directly from the market. Children were able to interact with the cook and help prepare cokes, cookies or chocolates, as well as taste the original preparation of some ingredients, such as artichoke or flower petals. The cuisine adapted to the school public.
The new trends were expressed with the hands of the chef Ismael Bilbao, from the Samaruc restaurant. Thanks to the collaboration of the CDT, which gave its facilities, the students were able to move to a real laboratory for experimentation.
The popular cuisine and seasonal dishes of our territory came from the hand of gourmet Juan Salvador Gayà Sastre, who presented his book Kitchen with history. Memories of my childhood. And they continued with Ángel and Mario Roselló, from the Miguel Juan bar, with whom the students cooked in Christmas moniato pastissets.
Collaborations between local chefs and school Pou de la Muntanya continue with the chef of the Hotel Los AngelesFederico Guajardo, who is preparing a session where, in addition to the purely gastronomic component, children can learn about how a hotel and tourism services related to it is.
