Gastrocanarias return to the fairground Tenerife in its eighth edition with more exhibitors and activities than ever. From the marriage of the public with the private initiative to search during the three days of the Hall, from 23 to 25 may, new island talents among the 150 aspirants to achieve one of the twelve championships at stake. Two of them, the tapas competition and non-alcoholic cocktails are new this year. There will be 14,000 square meters of space where 20,000 visitors are expected in the three days and the objective is to exceed the 215 positions of the previous year. The axis is a key sector due to its economic strength and generation of employment, as well as for what it means in terms of diversification of the tourist offer. The Hotel Mencey hosted the presentation ceremony of the most important fair in the Archipelago in this area. The president of the Cabildo, Pedro Martín; his namesake from Fuerteventura (the island invited to complete the cycle of all), Sergio Lloret; the general director of the Canarian Institute of Agri-Food Quality (ICCA), José Basilio Pérez; the mayor of Santa Cruz, José Manuel Bermúdez, and the co-director of the Hall and journalist, José Carlos Marrero.
Besides the competition, the training section will be a meeting point. Through the workshops for professionals at Aula Makro, which is back for the second time with thirty of its own professionals, and the activities for cooking students offered by the Aula Gastrocanarias-Hecansa.
Within the forum, twelve major championships will be held, seven in the cooking category, including the 17th in the Canary Islands for cooks, and five for drinks. Two large scenarios will be enabled. One sponsored by Council of Tenerife, in which the cooking contests take place, and another for Heineken, where the drinks will be held. Before, during and after, there will be an intense program of activities made up of cooking workshops, master classes, demonstrations (showcooking), presentations, tastings or product tastings.
Employment and image
Peter Martin He recalled that “the gastronomy sector generates employment, opportunities and projects the image of the island abroad”. He valued that «Tenerife has been present in San Sebastián Gastronómika and in Madrid Fusion with the most important destination stand. This strategy is part of the objective of “valuing our gastronomy, our difference, our originality and our products”. He added: “We wanted to take the chefs by the hand, but not only them, but also the artisans of Tenerife and the young FP students.”
The mayor of the capital of Tenerife, Jose Manuel Bermudez, considered that “for this city, which wants to be the gastronomic capital, this is a social event. Of gastronomy and novels». He stressed that this sector represents 10% of the chicharrero productive fabric and employs 6,000 people. Santa Cruz will have its own exhibitor and Bermúdez advanced that 30 activities will be developed there that will value the entire chain. From Anaga products to the importance of the Nuestra Señora de África Market, La Recova, in the distribution of the closest product.
José Basilio Pérez insisted on the need to value the local product and highlighted the work of the Ministry of Agriculture, Livestock and Fisheries of the Government of the Canary Islands through the company GMR.
Sergio Lloret indicated that for Fuerteventura «It is an honor and a pride to be the guest. I am sure that the Island will be up to the task, thanks to the good team of cooks and local products that we will come with”. Lloret congratulated the Cabildo de Tenerife for consolidating with its support this type of initiative because “we are facing a perfect combination of tourism, gastronomy and fresh products, as a guarantee of success to diversify the economy.” He concluded: “Gastronomic tourism complements and strengthens sun and beach tourism. In addition to contributing to save the primary sector, with opportunities to market and guarantee generational relief.
Gastrocanarias 2023 is organized jointly by the Tenerife Fair Institution and the company Interideas. The registration period for the championships will go from March 6 to 31 on the event website. Everyone is invited.
Yarely Pérez, the face and taste of La Maxorata, the guest Island
Fuerteventura will be the official guest -everyone will have their own space-, which will allow them to get to know the products, the recipes and the professionals of the Maxorata. Among them will be in May, and they were represented this Tuesday, by the young chef Yarely Pérez Vera, from the restaurant La Puipana (Puerto del Rosario). She is a businesswoman, a native of Villaverde, in the north, she is 31 years old and she found her professional path among cauldrons after finishing Teaching. She used products such as salt, Tindaya goat cheese -Puipana is the color of one of the layers of the Majorera goat’s skin- and Teguere extra virgin olive oil, from Tuineje, recognized as the best in the Canary Islands. She prepared two tapas -in faith they were delicious-. One to whet your appetite: pumpkin salad with chilli mayonnaise and horse mackerel tartare. The second, reserved for those with a sweet tooth: wood-fired bread with fresh goat cheese and a quince from Cactus cactus that she makes herself. | JDM
