The facilities of the Board of Trustees of the Hospitality School in Tahíche host, from this Wednesday until Friday, April 1, the 1st Gastronomic Conference. An event, which aims to make known to the different social agents of the island the work that is being carried out by the Hospitality School under the Vocational Training for Employment program of the Canarian Employment Service (SCE). Technician in basic kitchen operations and Technician in Cooking.
Wednesday's session was attended by Germán Blanco, chef of the Amura Restaurant in Puerto Calero, where you could taste black potato in different forms and different mojos; terrine of foie gras, smoked wreckfish, pumpkin and vanilla; low-temperature egg, creamy puree of potato from Los Valles, consommé of red onions and gray salt; tomato stuffed with baby squid, chives and winkles, resting on black venere rice and cilantro pilpil, pork belly in lentil broth in texture; carrot and orange soup, coconut sorbet and rice pudding foam.
The students, who collaborated in the preparation, presentation and service of all the dishes that make up the menu, prepared on their part scallops roasted in their juice, Iberian caviar and clam broth.
The mayor of Teguise, Juan Pedro Hernández, several members of the opposition in the Consistory, members of the governing council of the Board of Trustees of the Hospitality School, councilors from the municipalities of Arrecife and Tinajo, as well as several members of the Aetur employers' association, businessmen from the sector and journalists from the island enjoyed this first day.
High level of the students
On Thursday, the conference was attended by Laura Nieto Comesaña, while the chef Juan Andrés Morilla will be in charge of closing the fair on Friday. This second day has been specially designed for the chefs of the island's catering companies to observe the training of the students. An event in which the majority have expressed the quality of the future chefs.
The fifty young apprentices have also received the support of the President of the Government of the Canary Islands, Paulino Rivero, who has encouraged them to continue with the signature cuisine based on Canarian products, since "that is the future line of gastronomy, a path totally in line with the improvement of tourist quality". The Councilor for Culture of the City Council of Teguise, Oswaldo Betancort, also stressed that "the good training of these young people is the guarantee of the future of the Island, since gastronomy is becoming more and more important for visitors".
For her part, the director of the center, Sonia Morales, has expressed her satisfaction "with the success that the fair is having, because some businessmen have already been interested in the students".