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Singapore has been the second destination of the World Tour - Culinary Connection. This time the delegation has been composed of: Director General of the Basque Culinary Center, Joxe Mari Aizega and chefs Paco Pérez and Diego Guerrero.
During this trip to Singapore, the delegation has visited places of cultural and culinary attractions, restaurants, markets, etc.. for detailed gastronomic reality here.
Sunday, 14 April 2013
Arrival of the delegation to Singapore
Monday, 15 April 2013
Meeting between the delegation of the Basque Culinary Center and chefs from Singapore with reference in modern cuisine: Janice Wong, Andre Chiang, Willin Low, Julien Royer, Malcolm Lee and Christophe Megel.
Cocktail for authorities, media, gastronomic agents and businessman.
Tuesday, 16 April 2013
Presentation of the Basque Culinary Center and World Tour - Culinary Connection initiative in At-Sunrice.
Modern kitchen workshops taught by Paco Perez, Diego Guerrero and Enrique Fleischmann (Chef Professor of BCC) in At Sunrice. These workshops will be aimed at teachers, professionals, students and media.
Wednesday, 17 April 2013
The Chefs Paco Pérez and Diego Guerrero accompanied us to Singapore
Les than two months ago, we presented the Culinary Connection initiative in Madrid, directed at spreading the values of innovative cuisine around the world. Although this initiative is headed by the Basque Culinary Center, it also includes a select representation of the best innovative cuisine in Spain. A project to promote innovative cuisine, yet also to connect up with like-minded chefs from across the world, creating an international network.
We've already visited two major cities, both of which are fast becoming culinary destinations for travellers from all over the world, namely Sao Paulo and Singapore. In both cities, we got the opportunity to visit the most innovative restaurants, to chat with more than 20 chefs who are seeking to develop trailblazing projects, to give Workshops on contemporary cuisine, etc.
On each trip, we were accompanied by chefs who are focussed on some highly different projects: Elena Arzak, Rodrigo De la Calle, Diego Guerrero and Paco Pérez. They are all part of the Spanish culinary elite and offer a wide variety of proposals. Yet they all share a common passion and are fully committed to their profession. Pure authenticity.
The first two destinations to be visited in this Culinary Connection initiative, Sao Paulo and Singapore, both have something in common, being countries with a strong economic growth. Yet, in culinary terms, they couldn't be more different.
South America vis-à-vis South East Asia. Brazil, a country with an impressive product biodiversity, with trend-setting chefs whose cuisine is based on this tremendous range of products available. Compared to Singapore, where the culinary cultures of the immigrant peoples making up this country have brought a great diversity of traditions. Yet where all the products need to be imported, a country which practically has no agro-food production of its own.
However, in both places we've found chefs with a passion for food, showing commitment and authenticity, seeking self-fulfilment in their cuisine by exploring their culture, their traditions, whilst endeavouring to offer diners a unique experience. And all this leads us to consider how the influence of Spanish avant-garde cuisine not only involves the use of the very latest culinary techniques but has a much deeper influence; an influence of concepts, of motivation, of exploring new ways.