More than 350 attendees enjoyed presentations, masterclasses, and technical panels led by local and national professionals.<\/li>\n<\/ul>\nThis morning marked the start of the seventh edition of the Or\u00edgenes Gran Canaria congress, with over 350 attendees, including professionals from the gastronomy sector, students, and teachers. The event featured a day filled with presentations, cooking demonstrations, technical panels, and discussions. A pleasant rainfall at the Convent of the Dominican Sisters in Teror provided a backdrop to explore the culinary interpretation of the territory, collaboration between producers and chefs, dining service, sustainability, and pastry, all under the guidance of actor and gastronomist Juan Echanove.<\/p>\n
The Economic Development Councillor of the Cabildo of Gran Canaria, Minerva Alonso, welcomed attendees to this first day of the congress, joined by Esperanza Gonz\u00e1lez, Delegate for Sustainable Development from the Malaga Council, and Eugenio S\u00e1nchez, President of the Chamber of Commerce of Gran Canaria\u2019s Domestic Trade Committee. \u201cThese types of actions are crucial to sowing the seed in students, encouraging the care of our land and local products, thus offering a unique cuisine deeply connected to our identity, culture, and customs,\u201d Alonso stated. She expressed her confidence that \u201cin a few years, we will have many more skilled professionals in Gran Canaria, committed to supporting the island’s economy and environment.\u201d<\/p>\n
The day began with the presentation *Ikewen: Where Cuisine and Vineyard Meet*, a joint project by chef Abraham Ortega from Restaurante Tabaiba and winemaker Carmelo Pe\u00f1a from Bien de Altura. Together, they work to preserve the culinary and viticultural identity of the island, focusing on the revival of old vineyards and traditional recipes. Abraham and Carmelo collaborate closely, combining one\u2019s low-intervention wines with the other\u2019s cuisine, creating a unique synergy between them.<\/p>\n
The morning continued with Andalusians Crist\u00f3bal Gonz\u00e1lez and Pedro Aguilera presenting *A Cuisine Rooted in the Land*, an innovative agroecology project. Crist\u00f3bal, from Extiercol (Experiences in Collective Lands), explained how the agricultural sector initially had reservations about collaborating with the restaurant industry due to the undervaluation of products and price fluctuations. However, over time, he managed to establish a unique collaboration with Pedro Aguilera, chef at Mes\u00f3n Andaluz. This partnership focuses on creating exclusive, made-to-order products aligned with seasonality and location. This synergy allows Pedro to receive high-quality, unique ingredients grown specifically for him, while Crist\u00f3bal produces low-volume, refined products tailored to the menu\u2019s needs.<\/p>\n
Esperanza Gonz\u00e1lez Pazos, Delegate for Sustainable Development from the Malaga Council, noted in her speech, \u201cSabor a M\u00e1laga\u2019s presence here represents an enriching gastronomic partnership, allowing us to showcase our products and dishes. We are pleased to participate in this congress as guests, returning the visit they made to our Sabor a M\u00e1laga fair.\u201d Attendees enjoyed traditional dishes from Malaga, such as almond white soup and Gran Canaria\u2019s *sheep in sauce*, prepared by Lourdes Villalobos, the first female boat captain in Malaga and owner of Restaurant ChinChin Puerto, along with Carmen L\u00f3pez and her son Carmelo Gonz\u00e1lez from Restaurante La Pasadilla.<\/p>\n
Representing Saborea Lanzarote, one of the congress\u2019s invited destinations, Lanzarote chef Orlando Ortega from Restaurante Lillium presented *Canarian Cuisine with Meaning*, a live demonstration featuring an eight-course tasting menu highlighting native Lanzarote products. Each dish was paired with wines from small local wineries, emphasizing the value of local products and their connection to the environment.<\/p>\n
One of the most anticipated presentations followed, highlighting an innovative research project. Herbalist Juan Carlos Rold\u00e1n and master cheesemaker Isidoro Jim\u00e9nez presented *The Wild Side of Gastronomy*, showcasing local plants such as *tabaiba*, coffee leaves, and sumac. They demonstrated how these ingredients can be used in cheese-making and dairy products, emphasizing the importance of research and conservation of these species and advocating for their cultivation to prevent overexploitation of natural resources.<\/p>\n
\u201cEnjoying these educational sessions offered by this event, which also allows us to recognize the value of local products in our cuisine, is of immense value, as each ingredient represents a piece of our history and culture. It is an honor to see chefs, producers, and culinary enthusiasts come together here to pay tribute to the essence of Gran Canaria,\u201d said Eugenio S\u00e1nchez, President of the Chamber of Commerce of Gran Canaria\u2019s Domestic Trade Committee.<\/p>\n
Next came the turn of another invited destination, Sabor a M\u00e1laga. Argentine chef Mauricio Giovanni, Michelin-starred at his Restaurante Messina, offered an innovative perspective on Malaga products. Through his interpretation, Giovanni showcased how he transforms traditional Malaga recipes with local ingredients, giving a modern twist to classic Andalusian cuisine.<\/p>\n
The sweet touch of the day came from a presentation by world-renowned pastry chef Joanna Artieda, who delighted attendees with her elevated dessert creations. Artieda introduced innovative techniques to transform sweets into options fit for Michelin-starred restaurant menus, creating a \u201cvolcanic candy\u201d inspired by Gran Canaria.<\/p>\n
Chef Carmelo Florido, from Equilibrista 33, provided a profound reflection on *The Canarian Identity in Gastronomy: Beyond Ingredients and Recipes*. Through his dishes, Florido explained that being Canarian goes beyond using local products or traditional recipes. According to the chef, Canarian identity is a concept encompassing the entire culinary process, from preparation to tasting, influencing every aspect of the gastronomic experience.<\/p>\n
As previously announced, this edition of Or\u00edgenes Gran Canaria is characterized by the inclusion of dining service representatives in the program, as important as those in the kitchen. One of the invited speakers was \u00c0lex Pardo, sommelier at Madrid\u2019s prestigious Coque restaurant (two Michelin stars, one Michelin Green Star, and three Repsol Suns) and winner of the Golden Nose award. Pardo shared his knowledge on creating a successful wine list for a restaurant. He explained that beyond knowing wineries and denominations, it is essential to design a list that ensures wine rotation and aligns with the restaurant’s cuisine, ensuring a steady flow of sales.<\/p>\n
Parallel to the afternoon presentations, several technical panels were held, discussing key aspects for the future of gastronomy in the Canary Islands and developing new work paths for the sector. The first panel, *Gastronomy of the Coming Century*, was moderated by journalist Pedro Garc\u00eda and included Mario Sandoval (Coque Madrid), Israel Ramos (Mant\u00faa restaurant), and Jenisse Ferrari (Que Leche! restaurant). The second panel, *The Future of Dining Service*, was moderated by Igor Cubillo and featured Pablo Sacerdotte (Hermanos Torres restaurant), Alba Bernal (SeaSide Grand Residencia), David Ghosn (President of the Canary Islands Sommelier Association), and Juan Jos\u00e9 de Lienzo. Lastly, the third panel, titled *Women and Gastronomy*, was led by journalist Tania Reyes and featured Mar\u00eda Jos\u00e9 Mart\u00ednez (Lienzo restaurant), Pedro Aguilera (Mes\u00f3n Andaluz), Sandra (Lilium), and Richard Aguilar.<\/p>\n
The day concluded with an insightful discussion on local product commercialization, addressing whether these products are truly valued and why many restaurants still prioritize price over quality. Experts including Crist\u00f3bal Gonz\u00e1lez from Extiercol, Mari Carmen P\u00e9rez from Asoquegran, Tamara Cruz from Bodega Mondal\u00f3n, Jos\u00e9 Luis Espino from Bevir, and Lourdes Villalobos from ChinChin Puerto discussed the persistent barriers preventing local products from gaining a prominent place in gastronomy and consumers\u2019 willingness to pay for limited edition, value-added products.<\/p>\n
Or\u00edgenes Gran Canaria, previously part of the Gran Canaria Me Gusta Fair, has now become an independent event focused solely on the gastronomic sector. With this evolution, the congress strengthens its commitment to local gastronomy and the promotion of local products, counting in this edition with the sponsorship of Comercial Naranjo, El Corte Ingl\u00e9s, Aquanaria, Coca Cola Espa\u00f1a, Tigot\u00e1n Hotels, and Vin\u00f3filos.<\/p>\n","protected":false},"excerpt":{"rendered":"
More than 350 attendees enjoyed presentations, masterclasses, and technical panels led by local and national professionals. This morning marked the start of the seventh edition of the Or\u00edgenes Gran Canaria congress, with over 350 attendees, including professionals from the gastronomy sector, students, and teachers. The event featured a day filled with presentations, cooking demonstrations, […]<\/p>\n","protected":false},"author":13,"featured_media":11904,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_joinchat":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"aioseo_notices":[],"yoast_head":"\n
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