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The students of the Murcia Emploa Hospitality School take the essence of Huerta cuisine to Murcia Gastronomic (08/11/2019)

The capital hosts the 8th edition of the Region of Murcia Gastronomic, the largest culinary congress of the Spanish Levante, which this year focuses on the direction of the room.

José Ballesta attended the inauguration of this great event, which will take place until Monday November 11 with workshops, presentations, tastings and tastings.

For the third consecutive year, the students of the 'Murcia Employ' School will participate in the congress serving representative dishes of Murcian cuisine.

The mayor of Murcia, José Ballesta, together with the Councilor for Employment, Economic Promotion and Tourism, Pedro José García, attended this morning the inauguration of the Murcia Gastronomic Congress, in the annex building of the Víctor Villegas Auditorium in Murcia;

event that will take place until Monday, November 11, bringing Murcia cuisine and the latest culinary trends to all visitors.

For the third year in a row, students from the Murcia Murcia Hospitals School will participate in this congress, serving four representative dishes from Murcia.

In addition, in this event you can learn about the work of great chefs from different parts of the Region and throughout the national territory.

â€śParticipating in Murcia Gastronomic is a highly motivating and enriching experience for all the students and teachers of this school, who in turn will have the opportunity to test their creations to thousands of people,â€ť said the mayor of Murcia, who added that "Murcian cuisine is one of the biggest attractions of the municipality, since it is characterized by having a high quality raw material, which finds its origin in the Huerta de Murcia, which is the Huerta de Europa".

The event was attended by the Minister of Tourism, Youth and Sports, Cristina Sánchez, the director of the Tourism Institute, Francisco Bernabé, the general director of Food Industry and Agricultural Cooperativism, José Gómez, the general director of 'La Verdad', Antonio González, the director of 'La Verdad', Alberto Aguirre, and Sergio Gallego, technical director of the Region of Gastronomic Murcia.

Michirones croquettes, Mediterranean hedgehog, orchard chard and carrot cake with dessert cottage cheese

In this edition, the students will take to the congress four creations, which are croquettes of michirones, Mediterranean false hedgehog, orchards and carrot cake with cottage cheese;

dishes made with Murcian ingredients.

Likewise, students who are currently training in the bar, cafeteria and restaurant service will participate as volunteers, collaborating in the support tasks in the classroom services and learning together with renowned chefs.

Training unemployed people and re-qualifying them in occupations with a high probability of labor insertion, as well as giving visibility to the quality training work that students receive at the Murcia Murcia Hospitality School, are some of the objectives pursued by this center, located in the Training Center and Employment Initiatives, in Palmar, where more than 100 students are currently studying.

National Gastronomic Merit Award to chef Pedro Subijana

For the first time, Murcia Gastronomic will present the National Prize for Gastronomic Merit to chef Pedro Subijana (Akelarre, 3 Michelin stars), one of the promoters of the 'New Basque Cuisine' movement, for his 53 years of experience in the world of fireplaces.

Among the thirty speakers who participate in the Congress, organized by 'La Verdad' and 'La Compass del Gourmet', there are room figures such as José Ramón Calvo (Mugaritz, ** Michelin), Abel Valverde (Santceloni, ** Michelin), Juan Diego Sandoval (Coke, ** Michelin), Juan Luis García Sumiller (Martial House, ** Michelin), Didier Fertilati (Fuego Amigo), Pablo Catalá (BonAmb, ** Michelin) or Jesús López (Cabańa Buenavista, ** Michelin).

Likewise, congress attendees can participate in more than twenty workshops, among which it is important to learn how to cook gluten-free.

The children's audience will also be the protagonist in this edition, since they can enjoy the MiniGourmet space, and will have special activities and menus.

Street food delicacies

In addition, more than sixty bars, restaurants and institutions inside and outside the Region will present their creations in La Calle de las Tapas, which will become another meeting point between establishments and diners.

Workshops and conferences on the first day of the Congress

Presentations:

- 'How to show our tourists Murcian cuisine and that they like it'.

Fernando Tomás Reig (Winner of the Young Chef contest of Jecomur 2019).

Hours: 12.30-13.10 hours.

- 'The room in Mugaritz'.

José Ramón Calvo (Mugaritz, 2 * Michelin).

Hours: 13.20-14.00 hours.

- Cocktail bar: dialogue between room and bar.

Alberto Pizarro, Mixing Master of Schweppes.

Hours: 16.30-17.10 hours.

- 'Excellence in room service'.

Abel Valverde (Santceloni 2 * Michelin).

Hours: 17.20-18.00 hours.

- 'The apple of sin'.

Andrés Mármol (Confectionery Pasteleria La Gloria) and Joaquín Ramos (Pastelería Las Delicias).

Hours: 18.10-18.50 hours.

- 'Best meatloaf 2019 and deer cake'.

David Mazón and Alejandro Mazón (Confectionery Juan Mazón) and Fran Pardo (Confitería La Peladilla).

Hours: 19.00-19.40 hours.

- 'From creation to innovation'.

Carmen González (Zalacaín).

Hours: 19.50-20.30 hours.

Workshops:

Room 1

- 'A short, a wine and vice versa'.

José Sánchez (DO Bullas).

From 17 to 19 hours.

- Gold wines DOP Jumilla '.

María Quílez (DO Jumilla).

From 19 to 21 hours.

PANASA room

- 'Festive snacks, raw vegan and healthy'.

Vicky Torrano (vegan chef living and natural cuisine).

From 17 to 19 hours.

- 'Gluten free kitchen'.

Estrella Carrillo and ACMU (Santa Ana).

From 19 to 21 hours.