THE high gastronomy It is usually associated with chefs with long experience, expensive products and a very high level of innovation. Just look at the menus of most Michelin-starred restaurants to corroborate this. But in Sevillespecifically in … THE Higher School of Hospitalityone is in progress bet very big both for the popular gastronomy as for him zero mileage product consumption. That’s how they are train the leaders of tomorrow with the intention of recovering the traditional recipes of the province.
This whole part of Lézama Foundation that, with the support of Prodetur-Seville Provincial Councildeveloped ‘School Km 0», a living laboratory of sustainable gastronomy and territorial culture which introduces the ancestral knowledge of the province and local products into the classroom with a double objective: to break down the barriers between popular gastronomy and haute cuisine, and to promote the consumption of zero kilometer products in the region. “Recovering our gastronomic identity is not only a cultural act, it is an act of resistance and future,” says Jon Urrutia, executive president of the Luis Lezama Foundation, who adds that “with ‘Escuela Km 0’ we want knowledge to flow in all directions: from grandmothers to future chefs; producers at the innovation laboratory; from popular tradition to haute cuisine. “We are creating a living network of shared knowledge that breaks down barriers, highlights what is ours and can energize the food and beverage industry.”
This project is not limited to a few special days during a month, but the long-term objective is that the young chefs currently in training put this commitment into practice when they become the recognized chefs of the future. Antonio Jiménez, executive director of the Luis Lezama Foundation, highlights this: “Escuela Kilómetro 0 is designed with the help of the Sabores de la Provincia de Sevilla as a living platform to highlight and raise awareness among future restaurateurs, who are students of the Ecole Hôtelière, of the importance of our territory, our producers and our product. And let them know that brand identity is important both in gastronomy and in projecting a business. The Seville Hotel School is one of the three most important in Europe and is located in the Navigation Pavilion. This is the thirty-fifth graduation starting from here. The main chefs and professionals in the field of catering, gastronomy and even tourism have graduated from this school due to the particularity of its training. In the specific case of these days, this also means that in Azajal, the restaurant that the Hotel School opens to the public from Monday to Friday, has seen its menus redesigned for a month using producers and products from the nine regions of the province of Seville.
Azajal, a restaurant of the Hotel School of Seville open to the public
And how is all this theory put into practice? Well with different days in which “flavor keepers” from different fields come together to talk about their experiences, industry leaders who explain their knowledge and specialists in certain dishes who get into the kitchen with students from the Ecole Hôtelière. For example, Gurmé was present at the open seminar “La Marisma y la Vega: Flavors and Knowledge”a dialogue between producers, food sector agents and memory from both banks, with Marisol Baixauli “La Marismeña”, founding partner of Baibor Rice&Food; Félix González, from Bodega González Palacios, wines with PDO Lebrija; Javier Alapont (harvester); Grandfather Alapont (85 years old), fumigation pilot and living history of the marsh; and in the kitchen, the “Guardian of flavors” Rafa Carbó Piera, grandson and son of Valencian settlers, farmer and paellero master from Isla Mayor. “It is a dialogue between two regions. In this case, between Isla Mayor, with its marsh rice and crab, and Lebrija, with Bodegas González Palacioswhich is the only Designation of Origin in the region. Ultimately, it’s about telling a story of family, of generations, whose whole lives revolve around the excellence and quality of their products. The link that the marsh maintains with the Valencians is very great. And many students did not know that here we have even better paella masters than in other territories of Spain”, they explain from the Hotel School.
AND Anyone who wishes can see for themselves the progress of these young chefs.since the restaurant Azajal is open to the public Monday to Friday with menus created by the chefs of the future. Haute cuisine at reasonable prices. Without a doubt, a perfect plan for food lovers.
About The Author
