Valencian chefs, scientists and companies involved Monday in the Fourth Day of kitchen and Science of the UPV.
The Universidad Politecnica de Valencia (UPV) will hold next Monday the Fourth Day of Cooking and Science of Valencia's hand internationally renowned chefs (some of them awarded with Michelin star), leading scientists of national and directors of R & D sector companies. The conference revolved around the product as a key element of the new XXI century kitchen.
On the day, darkfall online gold, of the prestigious chefs participate Jorge Breton (Restaurante La Sucursal), Quique Barella (Group El Alto), Kiko Moya (Restaurant L'Escaleta), Paco Morales (Hotel Ferrero), and Raquel Perez (The Tossal). The scope of R & D experts intervene CSIC, Azti-Tecnalia, the Fundacio Alicia, the UPV and businesses Germinarte, Porto-Muinos, Masia Xamandreu and IMPORTACO, as reported this Wednesday the academic, gaia items, institution in a statement.
Throughout the entire day, the chefs prepare a live show and their latest creations applied to haute cuisine, and talk about creativity and technique in the service of a high-quality gastronomy and an undeniable interest to health .
The conference will consist of presentations shared among chefs and researchers, which deals with the interaction between the kitchen and science., buy darkfall gold, While preparing the dish live, we will proceed to explain the importance of products such as nuts, omega 3 from fish or antioxidants in fruit and vegetables, more and more essential components in modern cuisine.
Among other dishes, you can view creations from micro and miniverduras, algae or nuts. In addition, Jacob Torreblanca, master baker Totel (Paco Torreblanca), will give the talk 'Chocolate, the food of the gods', with some of his creations as characters.
During the conference also addressed other aspects of interest as the application of engineering emotional sphere or culinary new interactions between science and cooking.