The Ministry of Tourism and Employment of the Government of the Canary Islands, through Hoteles Escuela de Canarias (Hecansa), will hold for the first time in La Graciosa a training workshop on hospitality and tourism with the participation of professionals from the gastronomic field.
The event will take place this Thursday, July 2, from 09:00 to 13:00 hours, at the Inocencia Páez Sociocultural Center, in Caleta de Sebo, and will focus on the use of culinary surpluses as a tool to reduce food waste, revalue local products, and promote a more sustainable cuisine from an environmental, economic, and social perspective.
Among the planned activities, the master class in contemporary pastry taught by the head of the Hotel Escuela Santa Brígida area, Octavio González, stands out. During the session, he will promote local products and show different techniques to transform surpluses or overripe products into original and high-quality desserts.
The chef will prepare a Canarian tomato jam with passion fruit fluid; Canarian banana cooked at low temperature with toasted gofio ice cream and almond cake; chocolate cream with crunchy bread, oil, and sea salt; French toast made with egg bread with toasted yolk and Majorera goat milk ice cream; textures of Canarian citrus fruits with toasted meringue and almond crunch; and a carrot cake with Canarian cheese cream and orange textures.
The workshop, aimed at both professionals in the sector and interested the public, will also feature the participation of gastronomic experts who will share proposals and best practices for incorporating sustainability measures into the daily work of kitchens.
Registration is free and can be done through the email address [email protected].
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