Culinary education

What this video is about

In this short excerpt from an episode of EntreSesiones, a guest from the world of gastronomy is asked how much culinary culture he thinks Spaniards have. In his answer he distinguishes between gastronomic culture and gastronomic education: he believes that in recent years Spain has gained above all in gastronomic education, which is increasingly being instilled across the different regions.

He then stresses the importance of looking after those who produce the food: farmers, fishermen and rural people, whom he describes as the true architects of the hospitality industry’s success. The excerpt ends with an idea that sums up his view of the trade: for a restaurant to succeed, having good produce means, in his words, being 70% of the way there. It is a brief reflection on the value of produce and of the people behind it.

Topics: gastronomy, food education, local produce, hospitality