Abascal, La Casota winner
By Margaux Cintrano
Photos supplied unless otherwise stated
Ferràn Adrià, eight years on since that day in 2011, in Madrid Fusion’s Auditorium, when Ferran Adrià stated he was closing El Bulli, our most universal and influential Food Designer & Executive Chef, returned to Madrid Fusion this past January 2019.
He told the audience, that there are various projects based on the understanding to create, will be undertaken with different top level creative teams.
The objectives: To research, in a practical manner, approaching the crucial such as innovation and efficiency in the processes used in the restaurant industry.
Additionally, it vision is to obtain useful results and concrete ideas related to creativity that can disseminated via the Internet and put at the service of entrepreneurs and those linked to the world of food.
He further stated, there are four principles.
The status quo, a scientific approach.
The search for efficiency and the global outlook.
To Organise and Connect all the elements, data and information available.
To comprehend the phenomena.
Cooking with freedom, with locally sourced produce and primitive sensuality is quite a mouthful. He revealed that his cuisine is market based with respect for flavour and personal hallmarks.
CHEF RUBEN ABASCAL, WINNER OF THE CHEESE RECIPE COMPETITION
The winner of the 4th edition of The Cheese Recipes sponsored by QUESOS LA CASOTA bore in mind that cheese had to be the main ingredient of the recipe.
He chose Manchego and carefully staged his masterpiece of art.
Abascal image/www.quesoslacasota.com, Fair use
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