Sunday, May 12, 2013

Olive Oil and Viscosity- Lecture 4- Carles Tejedor


Speaker: Carles Tejedor (Via Veneto)

Location: Science Center D

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.

Who is Carles Tejedor?

VIA VENETO by Carles Tejedor – Barcelona

One of the best and most cosmopolitan restaurants in Barcelona that offers its guests a remarkable Catalan Modern decor along with extremely good Catalan classic cuisine, blended with lighter and innovative molecular cooking techniques.

Chef: Carles Tejedor is one of the pioneers of molecular cuisine who started his experimental learning at London’s Savoy.

Molecular Meter: high.

Awards: Among many other awards granted to Carles Tejedor, it is worth naming the 1 Michelin Star award; Best Professional of the Year Prize in 2009; Three Suns by 2012 Repsol Guide; National Gastronomy Award of 1995; Golden Cook Award in 2002 and a special homage rendered to the best Restaurant of the Year by San Sebastian’s Gastronomic Week; Medal for Touristic Merits by the Generalitat de Catalunya.

Address: Carrer de Ganduxer, 10 08021 Barcelona, Spain
Reservations: 932 007 244 / 932 007 024

Translated from using Google Translate

Carles Tejedor born in Terrace for 33 years. Vocation cook his career, despite his youth, has been extensive: he has worked in California, at the Savoy Hotel in London and the Ristol of Terrace Restaurant where he became one of the strongest values ​​of the new Catalan cuisine. His cuisine is characterized by the use of the best products and by cooking and latest techniques. . The cuisine is fresh and intense flavors, she wants to enjoy the diner.

Upon his investigative zeal, Carles joins his vocation to spread Catalan cuisine. Some recent events in which he has participated representing Via Veneto are: - "Català de l'any 2006 "performing alongside Catalonia's most recognized chefs, banquet presented the award to the most relevant figure Catalan year. - Hong Kong 2007: participation in intensive Chinese course kitchen and master class "Art of new Spanish Cuisine "on Spanish cuisine in the" Chinese Cuisine Training Institute” - Canary Islands 2007: In collaboration with the publishing October Montagut are various courses for hotel schools of Tenerife and Gran Canaria on Via Veneto cuisine. Also made ​​to press several dinners with our most representative dishes.

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