• 
• 
• 

Three Michelin stars experiment with the possibilities offered by the Horchata and tigernut in the restoration of Valencia
 

· Chefs from restaurants Alejandro del Toro, the Riff and Vertical participate in this 2nd edition in the gastronomic journey, driven by CRDO Chufa de Valencia

· This encounter with culinary cuisine, aimed at restoration professionals, with the participation of the Polytechnic University of Valencia

· "Crea Orxata 09" be held on September 30 and will stage on CdT facilities in Valencia.

 

  Registration Form "Create Orxata 09".

  Create Orxata 09. PROGRAM

Díptico Crea Orxata 09

 

Profile of participants:

• Alejandro del Toro (Alejandro del Toro): Belonging to the fourth generation of a family devote to the cuisin, Alejandro del Toro has made  his training with masters such as Martin Berasategui and Manuel de la Osa and has since 2001 his own restaurant  with his wife Yaneth Alvarez, maîtreand  and great sommelier. Just two years later came the international recognition by its first Michelin star. His bet is to offer a market cuisine based on Mediterranean diet, with modern touches.

• Vertical (Jorge Breton): A team with years of experience in the kitchen of  the restaurant La Sucursal, captained by chef Jorge Breton. With a recent Michelin star, in his recipes it is possible to savour a creative Mediterranean cuisine highlights the quality of the raw material with which they work.

• Riff (Bernd Knöller): Riff restaurant has already eight years of history bound to his alma mater Bernd Knöller, known for its innovative spirit, has  reinterpreted  Mediterranean cuisine and especially Valencian cuisine. Always with the utmost respect for the raw material, this magician of the stove bets on a creative cuisine and fun thinkit, which mingles aromas and flavors of different cultures to achieve a unique touch to their creations, which have earned Michelin star since 2008.

• Department of Food Technology (Purification Garcia): Degree in Biology and Ph.D. in Food Technology from the Polytechnic University of Valencia, is currently investigating CUINA research group, where he works in the area of Science and Technology Culinary, Catering and Community Nutrition. He is a member of the National Network inquiries (Research, Innovation and Development Applied to Food).

•  Mireia Garcia and Victor Ibáñez: are graduates in Food Science and Technology of the UPV. In 2008 were the representants of Gante University (Belgium), in the international competition Trophelia, which introduced an innovative product based on tigernut.

 

Impact of day in print media:

 14/09/09 ABC;.15/09/09 La Razón;.15/09/09 Levante; 15/09/09 Las Provincias. 15/09/09 Levante Castellón;.14/09/09 ADN;.14/09/09 Agencia EFE;.Cocina 10;.Coitapa;.14/09/09 Diario Crítico14/09/09 Diario Digital agrario;.15/09/09 El Mediterráneo de Castellón;14/09/09 Europapress;.Extravalencia 14/09/09;Gastronomía y Cía;Gestión de Restaurantes;Horecadigital;.Junguri;.meneame;.Periódico Mediterráneo;Reservarestaurantes;Soitu;Zaragozame 170909;. 20 minutos 011009 a;20 Minutos 011009 b ;20 Minutos 011009;ADN 011009 a;ADN 011009 b;Aulapública 300909;Diariocrítico 011009;Directo al paladar 300909;El Economista 300909;El Mundo 011009;Europapress 290909;Europapress 300909;Horeco 011009;Hostelería digital 011009;Las Provincias 300909;Levante 011009;Levante 011009 b;El Mediterráneo 011009;Qué 300909;Recetax 011009;solococina 300909;Terra 300909.