In a ceremony that took placed in London on 29 April, the Roca brothers’restaurant was named the World's Best Restaurant by Britain's Restaurant Magazine, surpassing Noma, traditionally known to be the top dining spot in the world. The Copenhagen based restaurant, which had reigned the competition for the last 3 years, came number two this year.
The Spanish favorite first entered the World’s 50 Best list in 2006, when it was ranked 21st. and has stealthily climbed the rankings since. After having been ranked as the second best restaurant in the world in 2011 and 2012, the Roca bothers finally took their prize home this year.
While the main emphasis at El Celler de Can Roca has always been on the quality of the raw materials used, technical innovation has also played an important role, leading to appearances of the famous Catalan chefs at Harvard University in the United States, as part of the Science and Cooking program.
Simple flavor combinations are mixed with molecular gastronomy techniques and unusual presentations of food, including caramelized olives which are presented on a bonsai tree.
Before the 50 best announcements, several awards were announced. Chef Alain Ducasse was awarded with the Lifetime Achievement honor and Nadia Santini was given the Best Female Chef award.
To see the complete winners list, visit http://www.theworlds50best.com/
El Celler de Can Roca website
After being honored with prestigious awards throughout his professional career it seems Spanish chef Jose Andres, owner of tapas icon restaurant Jaleo, has yet another reason to celebrate.
In an event that gathered numerous political and business personalities, and coincided with the 20th anniversary of the restaurant, Washington, D.C.’s Mayor Vincent Gray proclaimed April 9th, 2013 “Jaleo Restaurant Day”.
During the glamorous invitation-only celebration that included sponsors such as Grapes of Spain and Fermín USA, the Mayor praised the role of Jose Andres in bringing the Spanish tapas concept to America and the impact of his revolutionary restaurant Jaleo on the American dining scene.
The festive party was an absolute success, and it is not the only one the restaurant will be hosting this month. To commemorate its 20th anniversary Jaleo will continue to celebrate throughout the year with a lineup of events that includes special culinary feasts and wine dinners.
For more details on Jaleo’s 20th events throughout 2013, please visit www.jaleo.com
The chef will conduct a live cooking show using a new Magefesa pressure cooker.
On Friday 7, at 5 pm, Professional Chef Pacho Gonzalez de Miguel will be participating in a live cooking show organized by Bravo supermarket chain. The event will take place at one of the Bravo locations, on Winston Churchill Avenue, corner with Heriberto Núñez, in the Nacional District, Santo Domingo.
The aim of the initiative is to show the audience how to cook some of the most traditional Spanish and Dominican dishes using a newly lunched anodized aluminum Magefesa pressure cooker. The pressure cooker model, named "Titán", made of an extremely durable material, allows shortening cooking times, saving energy.
Chef Pacho and his professional career
Francisco Miguel González, best known as "Pacho”, is one of the most popular chefs in today’s Cantabrian gastronomy scene, in Northern Spain. Trained at leading culinary schools in Spain, his professional career has developed in prominent restaurants throughout the country like the renowned"three-star Michelin" Arzak in San Sebastian.
With vast knowledge in many areas, both in the kitchen and at the table (an expert Iberico ham carver with ample expertise in wine tasting and pairing among many others), he has always combined his hands-on work in the kitchen with other food-related activities, appearing on numerous culinary TV programs, and coordinating kitchen activities in different gastronomy seminars and specialized trade fairs.
In 2012, given his popularity and extensive proven experience, MAGEFESA asks the chef to join the company as a product development advisor, working with the brand in the promotion of its products on social networking channels, trade fairs and special events.
Recipes and videos of the chef are available on the company’s website www.e.magefesa.com
and its YouTube channel www.youtube.com/MagefesaMGF
One more year, as we have been doing since we first opened our office in Miami, Magefesa will be attending the International Home + Housewares Show in Chicago, the world's premier houseware marketplace, taken place from March 2nd – 5th on its 2013 edition.
Sponsored by the International Housewares Association (IHA), a nonprofit organization that operates for the benefit of the global home products and housewares industry, the event will be held at McCormick Place featuring 2,100 exhibitors from 34 countries.
The Show begins at 10 a.m. on Saturday, March 2 and closes at 3 p.m. and it’s expected to gather more than 20,000 buyers from over 100 countries around the world.
We invite you to visit us at booth number S3236 where we will present our novelties and answer to your potential questions
See you there!
The Palencia based (Castile-Leon) company, known for its excellent pre-prepared gourmet meats, and renowned Spanish chef José Andrés have joined forces in an interesting gastronomic project that will strengthened the commercial relations between Spain and the United States, the launch of a premium quality Thanksgiving Turkey ready to be eaten after only half an hour in the oven.
"Although we´ve had a similar experience in our country with the Christmas capon, nothing like this has ever been done in the USA”, the Castilian company has explained.
The Cascajares Thanksgiving Turkey, intended to feed ten diners, will be accompanied with the traditional side dishes, such as chestnut puree, mashed potato, apple compote, and the popular stuffing, cranberry sauce and gravy.
In a first experimental phase the company has launched an exclusive production of 1,000 roast turkeys, out for sale since the first week in November at a price of 120 Euros (around $155). Four Euros from the price of each turkey will go to benefit the Prodis Foundation, an organization that helps finance education for mentally disabled youth.
The product will start being commercialized in Europe and the US next year, through Chef Brigade, the factory Cascajares owns in Canada, with current business plans predicting the initial figure will triple in 2013 (3,000) and 2014 (9,000).
- Spanish olive oil becoming an important part of chinese culture
- Five Spanish wineries chosen among the 100 top in the world by "Wine Spirits Magazine"
- NYC Spanish restaurant awarded two Michelin Stars
- Spain's San Sebastian wins “Greatest Gastronomic Destination in the world” poll
- José Andrés Celebrates the 10th Annual Paella Festival in Washington DC
- Victoria Amory, an exciting new contributing Chef at Magefesa
- Newsweek magazine rates Spain among the best places to eat around the world
- Passionate cook from El Dorado, delighted at the browning and cleaning properties of Magefesa pans
- A Basque company becomes the first European manufacturer of spray food.
- Spanish Olives find a new destination market in the Czech Republic and Slovakia
- FERMIN, Gold Award Winner at 2012 SOFI Awards
- American chef highlights the qualities of Magefesa pressure cookers.
- The 57th edition of Summer Fancy Food Show to be celebrated in Washington, DC. this weekend
- A Basque company becomes the first European manufacturer of spray food
- American chef highlights the qualities of Magefesa pressure cookers.
- The Spanish Wine Cellar & Pantry 2012 arrives in New York and San Francisco
- Michelle Obama receives the Mediterranean Diet Foundation Award
- Magefesa success at the 2012 Home and Housewares Show in Chicago
- Magefesa launches new products at 2012 International Home and Houseware Show in Chicago
- Magefesa to be present at prestigious Walmart fair in Guatemala.
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