• Over 30 speakers will cover gastronomy topics from cooking, service, local products, bakery, and pastry during two intensive days.
• On October 28 and 29, sector professionals and students will gather at the Convento de las Dominicas in Teror.

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Over two intensive days, over 30 speakers will cover gastronomy topics, from cooking, service, local products, bakery, and pastry. On October 28 and 29, sector professionals and students will gather at the Convento de las Dominicas in Teror.

The Cabildo de Gran Canaria presented this morning the 7th edition of the Orígenes Gran Canaria Congress, to be held on October 28 and 29 at the iconic Convento de las Dominicas in Teror, in collaboration with Infecar and the Gran Canaria Chamber of Commerce. This annual professional gathering, previously part of the Gran Canaria Me Gusta Fair, is now an independent event focusing on the gastronomic sector. It reinforces its commitment to this industry and local product commercialization. Commercial Naranjo, El Corte Inglés, Coca-Cola, and Aquanaria sponsor this event.

“Orígenes Gran Canaria is the result of joint efforts with the gastronomy sector, with whom we have held various meetings throughout the year to continue improving Gran Canaria’s gastronomy. This year, the congress not only grows in the number of participating professionals, 31 of which 18 are from Gran Canaria, but it also extends to two days of debates, training, and gastronomic reflection,” says Minerva Alonso, Councilor for Economic Development of the Cabildo de Gran Canaria, who was accompanied by Juan Manuel Gabella, Insular Director of Industry and Commerce of the Cabildo de Gran Canaria, and Eugenio Sánchez, President of the Gran Canaria Chamber of Commerce’s Internal Trade Commission, presenting the congress program.

Orígenes Gran Canaria has grown with each edition, consolidating itself as a reference in the regional panorama. This year, it gains more strength, expanding from one day to two days of collaboration and training, from 10:00 AM to 6:30 PM. A free shuttle service will also be provided for all registered participants from Infecar to the Convento de las Dominicas in Teror, departing at 9:15 AM.

This year’s new features include an exceptional capacity for training centres, the participation of Sabor a Málaga as the invited destination, and the involvement of over 30 national and local professionals. Alonso highlighted that since July, they have been working with training centres; ultimately, eight centres will send about 160 students daily. “Orígenes Gran Canaria has become a professional congress that showcases Gran Canaria’s cuisine, a congress aiming to become a regional event. One of the key objectives this year has been to pave the way for the future of gastronomy. For us, it is crucial to invest in talent and support those who are just starting,” added the Councilor for Economic Development.

Sabor a Málaga will contribute its gastronomic identity to this exchange of knowledge and experiences, through chefs like Mauricio Giovanini (Messina restaurant, with 1 Michelin Star), Lourdes Villalobos (chef and owner of ChinChin Puerto restaurant), and Miguel León, President of Málaga’s Espeteros.

The Insular Director of Industry and Commerce, Juan Manuel Gabella, explained the program and highlighted that “it brings together an exceptional group of chefs, producers, and gastronomic experts who will emphasize the value of tradition and respect for the territory in creating innovative and sustainable cuisine, while also highlighting the importance of producers and service work.”

Thus, Orígenes Gran Canaria features a diverse program combining talks, live cooking demonstrations, technical panels, and master classes that will address topics such as interpreting the territory, the collaboration between producers and chefs, service, sustainability, bakery, and pastry. Among the participating national chefs are Mario Sandoval (Coque, with 2 Michelin Stars, 1 Michelin Green Star, and 3 Repsol Suns), Israel Ramos (Mantúa, with 1 Michelin Star and 2 Repsol Suns), Juan Sahuquillo and Javier Sanz (Oba, with 1 Michelin Star and 1 Repsol Sun), Joanna Artieda (Best Pastry Chef in the World), and Xevi Ramón (Triticum baker).

Abraham Ortega (Tabaiba, with 1 Michelin Star), Carmelo Florido (Equilibrista 33, with 1 Repsol Sun), José Luis Espino (Bevir, with 1 Michelin Star and 1 Repsol Sun), Jenisse Ferrari (Qué Leche, with a BIB Gourmand), and Dana Joher (Ave Pastelería Artesana) will represent local gastronomy. Actor and gastronome Juan Echanove will host the congress.

On the other hand, the President of the Gran Canaria Chamber of Commerce’s Internal Trade Commission, Eugenio Sánchez, emphasized that “gastronomy is a driving force for boosting the economy of any destination, and with this congress, we have taken an important step to continue working and strengthening alliances that will allow us to strengthen our presence at other gastronomic events outside the island. One of the challenges is to position Gran Canaria as a gastronomic destination, so that our visitors seek us out for our culinary wealth, and we will always support the Cabildo de Gran Canaria in this effort.”

Thus, the Convento de las Dominicas in Teror will be the venue where gastronomy professionals, including chefs, sommeliers, service managers, and producers, come together in an environment that encourages dialogue and reflection, with not only talks and cooking demonstrations but also Technical Work Panels that are expected to yield new working strategies with the sector.

Each day will feature a special tasting to enhance the event and create a gastronomic exchange between Gran Canaria and Málaga. On the first day, Carmen López, a retired cook from Ingenio, and Lourdes Villalobos from Málaga will serve two traditional stews; on the second day, there will be a tasting of espetos and a gallegada, prepared by fishermen from San Cristóbal and Málaga. Víctor Sosa, a teacher from CIPF San Cristóbal, explained that “the fact that our students can attend these kinds of initiatives, which are so important for their training, gives them a boost of energy and provides an opportunity to see sector professionals in action.”

Orígenes Gran Canaria, supported by private companies such as Tigotán Hotels and Vinófilos, has become an essential event for the development and promotion of the island’s gastronomy. It offers a unique platform for professionals to meet and receive the training necessary for the sector’s future.