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  StarChefs Studio provides chefs with a collaborative environment to share knowledge and experiment with new techniques. Click on the videos below from Lo Mejor de la Gastronomia 2003 and watch some of the world's most innovative chefs bring their signature dishes to life.
 
As demonstrated at Lo Mejor de la Gastronomía 2003


 
Monday, Nov 17
Tuesday, Nov 18
Wednesday, Nov 19
Thursday, Nov 20
10:00 am – 1:45 pm
    Talks on This Year’s Important Contributions
Carlo Cracco, Cracco Peck
Marinated Egg Yolks with Cuttlefish Ink and Glaciales, Potato Soup with Capers and Grated Egg, and Marinated Egg Yolks with White Barley Fritatta.
Talks on this Year’s Important Contributions
Andoni Luis Aduriz, Mugaritz
Application of form to lamb carré and shoulder, pigeon, T-bone steaks, veal jaws and jowl and belly of Iberian pig…
Participation of Raimundo García del Moral and Francisco O’Valle from the University of Grenada.
Talks on This Year’s Important Contributions
Hilario Arbelaitz, Zuberoa
Creaminess in Sauces
    Josean Martinez Alija, Guggenheim
Balanced Aromas and Flavors in the Cooking of Milk and its By-Products.
Mari Carmen Vélez, La Sirena
The Aioli of yesterday, today and always.

Issac Salaberria, Fagollaga
Broths with Their New Proposals

 

    Manolo de la Osa, Las Rejas
Garlic and Other Flavors.
Dani García, Tragabuches
Cherry Gazpacho with Goat’s Cheese Snow and Salted Anchovies, White Pine Nut Garlic with Cockerel Crests and Honey, Foie Gras and Lime Turrón, and Kid with its Stewed Tongues and Pepper Yogurt.
Jordi Vila, Alkimia
Pure Dried Fruit Cookies: A New Concept
    José Melero, El Campero
Dissection of a Giant Tuna, and How to Use the Different Parts
Tenderloin, Neck, Milk Roe or Testicles, Heart, Liver and Belly

Raúl y Vicente Alexandre, Ca’Sento
Cigalas de Arenal and Red Prawns.


view quicktime demo

 

Enrique Martinez, Maher
Technology Applied to Vegetables from the Ribera Navarra area.
    Victor Arguinzoniz, Etxebarri
The 21st Century T-Bone Steak
An unusual way to grill meat using the latest technological invention from the great stove groundbreaker.
Elena Arzak, Arzak
Cookery, Language and Geometry.
Pepe Rodríguez, El Bohío
Cookery as a Way of Life and Cultural Expression.


    Sergi Arola, La Broche
Gastronomic Portraits 25 Years On.
Show created in collaboration with the European Design Institute.
Joan Roca, El Celler de Can Roca
The Flavor of Spices
Carles Gaig, Gaig
Tripe in Haute Cuisine.
    Pedro Subijana, Akelarre
Rice Venere.
Ciccio Sultano, Duomo
Pasta: The Head, The Heart, The Ingredient, The Consistency, The Sensation.
Spaghetti with Anchovy Sauce, Tuna Roe, and Carrot Juice, and Paccheri with Cuttlefish and Pork Balls.
Quique Dacosta, El Poblet
Rice: What Is It?
Monday, Nov 17
Tuesday, Nov 18
Wednesday, Nov 19
Thursday, Nov 20
1:45 pm
    Guinness Corking Contest
Chamber Hall in the Kursaal Center
Contestants will attempt to open 21 bottles of wine with a Lever 300 Screwpull Corkscrew in only one minute.
   
Monday, Nov 17
Tuesday, Nov 18
Wednesday, Nov 19
Thursday, Nov 20
4:00 pm
    Young Chefs Championship
First Day of the 9th Spanish Championship of Author Haute Cuisine for Young Chefs.
  New Chefs Championship Final
Three finalists will compete for the title of Spanish Champion of Author Haute Cuisine for Young Chefs, sponsored by Bacalao Giraldo. Prizes will be announced at 7:30 pm.
Monday, Nov 17
Tuesday, Nov 18
Wednesday, Nov 19
Thursday, Nov 20
4:30 pm
      Potato Tortilla Championship
5th Spanish Championship Participants: (Sponsored by 1516 San Miguel)
Ciri González of La Encina – Palencia
Chefa González Dopeso of Mama Manuela and Mama Manuela Pinchos – A Coruña
Angela Aunós of Casa Perú – Bagergue-Sagardú-Valle de Arán, Lleida
Visitación Herrero of Sacha’s Omelette – Alcalá de Henares, Madrid
Irene Ibáñez of Tahiti – Logroño
Ascensión García of Sylcar – Madrid
Esther Bruna of Gora – Zaragoza
Francisco Ferreiro of The Hotel Congreso – Santiago de Compostela
Milagros Quintana of Bar La Fuente – Castro Urdiales
Manuel Casablanca of Casablanca – Seville
Carmen Castelo of Mesón O’Bo – A Coruña
 
Monday, Nov 17
Tuesday, Nov 18
Wednesday, Nov 19
Thursday, Nov 20
5:00 pm
 
Talks on This Year’s Important Contributions
Maximiliano Alajmo, Le Calandre
The Gourmet of the Year Award will go to one of Spain’s most prestigious showmen.
     
Monday, Nov 17
Tuesday, Nov 18
Wednesday, Nov 19
Thursday, Nov 20
5:30 pm
 
2003 Best of Gastronomy Awards
Presentation of the LMG Awards for commitment to avant-garde cuisine.
     
5:30 pm – 7:30 pm
       

Talks on This Year’s Important Contributions
Wylie Dufresne,
WD 50

Contemporary Crusts: Shrimp, Onion-Clove Compote, Red Pepper
Squash, Encrusted Golden Beets, Sweet Potato Juice
Foie Gras/Anchovy Terrine, Citrus Chutney, Tarragon

        Alain Llorca, Negresco
The Sardine: Infinite Technical Treatments of this Fish and a Variety of His Creations.
        Fabio Barbaglini, Caffè Groppi
Treviso Chicory and Quartirolo Cheese Lasagne with Modena Vinegar Sauce
Pasta Fagottini with Taggiasca Olives and Onion Confiture on a Nest of Zucchini Marinated in Mint and Bufala Ricotta
Marinated Prawns with Basil-Flavored Peach Salad and a Crusty Millefeuille of Caramelized Citrus Fruit Peels
        Hirohisa Koyama, Aoyagi y Koyama
Sashimi: Demonstration of the Latest in the Art of Cutting Squid Sashimi
Tempura, Japanese Batter: Tempura of Thirteen Vegetables in Columns.
The Art of Cooking: How to Achieve Balance Between Heating and Seasoning. Scallop and daikon boiled and lightly caramelized on the outside, juicy on the inside.
Monday, Nov 17
Tuesday, Nov 18
Wednesday, Nov 19
Thursday, Nov 20
6:00 pm – 8:30 pm
   
Talks on the Year’s Important Contributions
Presentation of La Cocina al Vacio, by Salvador Brugués, including a practical demonstration.
   
   
Moreno Cedroni, Mandonnia del Pascotore
Canned Tuna, Oyster with Fritatta, Risotto Susci with Clams, Fish from the Mediterranean and Adriatic Seas in Senegalese Style Broth.
   
   
Martin Berasategui, Berasategui
Ecological Vegetables, Fruit and Sprouts in Hot Dishes.
   
   
S. Torres, El Rodat, & J. A. Salvador, La Sucursal
Study in Collaboration with Universidad Politécnica de Valencia’s Center for the Research and Development of Food on the Energy and Aura of Vegetables.
   
   
Michael Portos, Saint James
Blue Fish from the Mediterranean: Mackerel, Anchovies and Tuna.
   
   
Manuel Valencia, Bodega La Andana
Jerez Vinegar.
   
6:00 pm – 9:00 pm
     

Talks on This Year’s Important Contributions
Ferràn Adria, El Bulli
Modifying processes and products in textures created on the basis of liquids and purées.

 
      Scott Conant, L’Impero
Spaghetti with Sea Urchin and Elvers, Baked Turbot with Asparagus and Emulsion of Sea Urchin, and Yellowfin Tuna Confit in Olive Oil with Lentils and Leeks.
 
      Paco Torreblanca, Totel
Presentation of his new book: Paco Torreblanca
Three New Confectionary Techniques.
 
      Juan Mari Arzak, Arzak
Scientific view of cuisine applied to pulses.
 
      Stéphane Carrade, Chef Ruffet
A Slice of Pleasure: Surprising Marriage, Cristal Teja and Arregalets and Color: Volcanic Black, Blood Red, Deep Green, Borage Violet
 
      Paco Roncero, La Terraza de Casino
Managing Quality in the Kitchen
 
Monday, Nov 17
Tuesday, Nov 18
Wednesday, Nov 19
Thursday, Nov 20
6:30 pm
 
In Search of the Best Olive Oil Dish
Ten Chefs will compete for the first ‘Jaén, Paraiso Interior’ International Award for a dish created with olive oil.
In Search of the Best Olive Oil Dish
Ten Chefs will compete for the first ‘Jaén, Paraiso Interior’ International Award for a dish created with olive oil.
   
Monday, Nov 17
Tuesday, Nov 18
Wednesday, Nov 19
Thursday, Nov 20
7:40 pm
        Lavazza brings an end to the events of the 5th Congress on the Best of Gastronomy.
Monday, Nov 17
Tuesday, Nov 18
Wednesday, Nov 19
Thursday, Nov 20
8:00 pm
 
Talks on This Year’s Important Contributions
William Ledeueil, Ze Kitchen Galerie
Asian Roots and Herbs – Application of plants and spices to contemporary Western cuisine.
     


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