The Center of Hospitality of Galicia will host the 2nd Gastronomic Forum of Tourism of Galicia #GastroForumCSHG on 22 and 23 May, focused on this time in three fundamental axes: sustainability, solidarity and healthy gastronomy. In the year of Sustainable Tourism, this initiative will include different cooking workshops oriented towards the universal gastronomy and the access of all the public to a menu in the Galician restoration, working to offer an increasingly inclusive restoration service. It will also have a significant weight sustainable gastronomy, very oriented towards products that to date did not have a large presence, such as discard fish. Finally the Atlantic diet and its introduction in the Galician restoration will also merit a chapter in this gastronomic forum that will count on the participation of outstanding chefs such as Iv\u00e1n Dom\u00ednguez from the Alborada Group, Luis Veira, from \u00c1rbore da Veira, Rafa Centeno from Maruja Lim\u00f3n or Roberto Filgueira from O Balado.<\/p>\n
For more information: formacioncontinua@cshg.es<\/a> or by telephone: 981542592 – From Monday to Friday from 09.00 to 14.00hrs. Interested parties can register through this link<\/a><\/p>\n PROGRAM<\/strong><\/p>\n Monday, May 22<\/p>\n # SUSTAINABLE GASTRONOMY -Experience Restaurante Arreore da Veira. Chef Luis Veira (RESTAURANTE \u00c1RBORE DA VEIRA) 2:00 p.m. to 2:30 p.m. Workshop 3: Texturing in residential centers Tuesday, May 23 10.30-11.15 Cooking Workshop 4. How to minimize waste in the kitchen. BLOCK IV: ATL\u00c1NTIC DIET The Center of Hospitality of Galicia will host the 2nd Gastronomic Forum of Tourism of Galicia #GastroForumCSHG on 22 and 23 May, focused on this time in three fundamental axes: sustainability, solidarity and healthy gastronomy. In the year of Sustainable Tourism, this initiative will include different cooking workshops oriented towards the universal gastronomy and the … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-26744","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/desarrollo.clusterturismogalicia.com\/en\/wp-json\/wp\/v2\/posts\/26744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/desarrollo.clusterturismogalicia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/desarrollo.clusterturismogalicia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/desarrollo.clusterturismogalicia.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/desarrollo.clusterturismogalicia.com\/en\/wp-json\/wp\/v2\/comments?post=26744"}],"version-history":[{"count":0,"href":"https:\/\/desarrollo.clusterturismogalicia.com\/en\/wp-json\/wp\/v2\/posts\/26744\/revisions"}],"wp:attachment":[{"href":"https:\/\/desarrollo.clusterturismogalicia.com\/en\/wp-json\/wp\/v2\/media?parent=26744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/desarrollo.clusterturismogalicia.com\/en\/wp-json\/wp\/v2\/categories?post=26744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/desarrollo.clusterturismogalicia.com\/en\/wp-json\/wp\/v2\/tags?post=26744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nPresented by: Jos\u00e9 S\u00e1nchez
\nBLOCK I: Initiatives of Sustainability in Restoration
\n10: 00-10: 15 Lecture 1: Sustainable Restoration: fashion or necessity
\nThe following spoke: Isabel Coderch
\nWhat are the bases of sustainable restoration? Main environmental and social benefits provided by sustainable management of restaurants. Success stories.
\n10:15 – 11:00 Cooking Workshop 1. Preparation of a sustainable menu. What aspects should we consider? Roberto Filgueira. The Ballad.
\n11:00 – 11:15 Presentation 2: Lonxanet and Restauramar: restaurants and restorers for the conservation of the sea
\nSpeakers: Miriam Montero and Antonio Garc\u00eda
\nRestaurants that promote respect for the closure periods and seasonality of species, giving priority to products from artisanal fishing and informing the consumer about the origin and method of catching what they have on their plate.
\n11:15 a.m. – 11:30 coffee break
\n11:30 -11: 45 Inaugural ceremony by the Director of Tourism of Galicia, Nava Castro, and the Director of Tourism Professionalization of Galicia, Marta Fern\u00e1ndez.
\n11: 45-12: 30 Cooking Workshop 2. Claiming the fish for discard and its use in gastronomy. Iv\u00e1n Dom\u00ednguez. Dawn
\n# GASTRONOM\u00cdA SOLIDARIA Presents: Jos\u00e9 Manuel Garc\u00eda
\nBLOCK II: INTEGRATING GASTRONOMY
\n12: 30-14: 00 Round Table. For an integrating gastronomy.<\/p>\n
\n-Attention to disabled people in our restaurants. Manuel de Lario (COGAMI)
\n-Gastronomy for all: the use of the senses.
\nDebate and questions<\/p>\n
\nPresents: Mar\u00eda Pilar Morales. Director of Hotel Services Geriatros Sarquavitae
\nTexturized exhibition and tasting. Yolanda \u00c1lvarez Andrade. Head of Kitchen Residencia Sarquavitae San L\u00e1zaro.<\/p>\n
\n# SUSTAINABLE GASTRONOMY Presents: Reyes Leis
\nBLOCK III: RESIDUE 0- FOOD WASTE AND ITS IMPACT
\n10.00-10.30 Presentation 3: MAPAMA. Strategy “more food, less waste”
\nThe following spoke: Ana Mendoza Mart\u00ednez
\nPresentation of MAPAMA’s Less Waste campaign, showing the different possibilities that can be considered to reduce waste in the sector, thus optimizing business management.<\/p>\n
\nMinimize waste in the kitchen through the integral use of the product and recycling the waste-surplus. Rafa Centeno. Maruja Lim\u00f3n
\n11:15 a.m. 11:45 Coffee Break
\n# HEALTHY GASTRONOMY
\nPresents: Ignacio Balboa<\/p>\n
\n11:45 -12: 15 Lecture 5: What is the Atlantic diet. Social commitment of restoration for a healthy diet.
\nThe following spoke: Aniceto Charro
\nWhat is the Atlantic Diet? Main benefits and recommendations. How it could be implemented in the hotel trade.
\n12: 15-13: 00 Cooking Workshop 5. Elaboration of healthy menus following recommendations of the Atlantic diet
\nBLOCK V: A UNIVERSAL GASTRONOMY
\n13: 00-13: 30 Lecture 6: Allergens and food intolerances. How to face them in our business?
\nThe following spoke: Rosaura Leis
\n13: 30-14: 15 Cookery Workshop 6. Is a menu suitable for all audiences? How to adapt our menu to the needs of the client. Javier Iglesis. Chef CHUS.
\n14:15 Closing<\/p>\n","protected":false},"excerpt":{"rendered":"