As the concept of home dining evolves, home chefs are reaching out to new ideas and new ways of cooking fresh quality ingredients.
Cooking the Kitchen Company Barcelona brings to life this idea using demonstrations and workshops under the name – Active cooking.
The idea of active cooking is taking these professional skills and knowledge by experienced chefs and connoisseurs in their chosen field and translating them to the home chef in an informal learning environment. This gives the promising home chef a new perspective on how the ingredients and techniques work together. It also gives them a better sense of how professional chefs cook, not only guiding by sight but involving the sense of smell and taste as they savor the food freshly prepared during the demonstration and workshop.
Demonstrations -often involve the combination of chef and product-rep working together to promote the ingredients as well as the style in which they are used. The range of products in the shop reflects the demographic of home cooks looking to improve their skills in the kitchen and eager to learn the secrets of the professionals. A example of this is “Flavors and aromas of the world” featuring Faaraj Hashim of Mount Lavinia in conjunction with a representative from Chátillon spice range, while the chef prepares the cuisine the representative explains the origins of the products the way in which the products are harvested and produced and what benefits they give to the consumer.
Workshops are a more intimate affair where small groups take part in the cooking and preparation of the food along with the guest chef. Mario Comes director of cooking The Kitchen Cooking Company Barcelona remarks “The concept of workshops is not only about display but about the different ways to use new technology and cooking utensils inline with new techniques in an ever changing culinary world. The home cook takes part in the preparation and at the end of the session gets to savor the food made during the workshop”.
Cooking the kitchen company has seen workshops from such contemporary culinary professionals as cocktail connoisseur Javier de las Muelas well known as the cocktail king of Barcelona owner of Dry Martini considered one of the best cocktail bars in the world. The workshop timetable frequently changes themes covering such world cuisine as Japanese; featuring Leticia Soler de Bievre from Euro Japan projects. With six years of study in Japanese culture and cuisine, not only does she show the home cook how to prepare the food and which products to use but also how to follow Japanese etiquette from the preparation to the table. This month brings Tapas workshops by Adelf Morales from Topik restaurant Barcelona and trained by Yosi Yamashita (the chef credited with bringing Japanese food to Barcelona).
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