Quique Dacosta StarChefs participates in the International Congress of New York

Quique Dacosta's cuisine continues to cross borders. The last one, the American one, a country known by Dacosta, which he attended to participate in the Starchefs international congress that was held at the Brooklyn Expo Center in the American city.

In this event, which brings together the best chefs and culinary experts in the world, the conference offered Dacosta Free themed kitchen: the new era of collaboration and connectivity, In which he explained the origin of its cuisine, its evolution and influences.

To complement the conference, the chef made a demonstration entitled Moods (Like your last menu) with some of the latest techniques and creations: Parmigiano stones, amberjack, Nudo Marinero, Gamba Twombly y Egg between Ash. The cook who lives in Dénia explained that «mi reto es enseñar al mundo, a través de mi cocina de vanguardia, la tradición mediterránea, que ha sido construida por diferentes culturas».

The night before the conference, Quique Dacosta attended the welcome dinner hosted by the Chamber of Commerce in Spain Ai Fiori RestaurantWhere he wrote Ashes rice as a tribute to the Valencian Community.