Last Monday, November 9, a training day on creative cuisine was held at Balandros. Chef Jorge Moreno presented the cuisine of Voraz in the training day that took place during the morning in the upstairs of the Balandros restaurant.
Creative cuisine based on tradition
Chef Jorge Moreno explained different concepts related to creative cuisine based on tradition. During the course, attendees were able to acquire training related to traditional concepts from a technical and globalized point of view.
The course, which was aimed at 15 people, was developed in a theoretical-practical format. After the explanation of the different basic concepts, the chef demonstrated his techniques live, making different dishes.
Among them were coca amb tontina, soparet Alicantí, rice with rabbit and snails and bollit de peix. All these dishes born from tradition are fused with creative techniques to give them an avant-garde touch.
Techniques to create
Likewise, during the day of creative cuisine at Balandros, the different systems and creative processes in the world of cooking were explained, developing concepts and emphasizing the importance of the product, the territory and the seasonality to achieve excellence in the performance of work in the kitchen.
In addition, different techniques and applications were developed for snacks, fish and seafood, as well as for dough and fermentation processes.
The training day was developed with all the anti-Covid security protocols and the distancing measures were respected at all times. From Balandros Restaurant we are very satisfied with the result of this course. To end the morning the attendees and speakers had lunch in our restaurant and enjoyed one of the best views that Denia offers from the Real Club Nautico. It was a very entertaining and fun morning, in which the training was combined with the good atmosphere displayed by Jorge Moreno and his team.