As you can see from the banner on the right, my son Paul and I have won a cooking competition organized by the Frozen product brand Pereira.
The award consists of practical classes with chefs Nove Group. It is a luxury award because to have lessons with them is a dream.
Those selected are divided into two cities: Santiago de Compostela and Vigo. We, of course, we went to classes in Santiago, in the Socio-Cultural Center Caixavigo .
Last Friday was the first class with Gonzalo Rei Restaurant Mercadito of Santiago de Compostela. The dishes we prepare are some who were selected for the contest. Simple recipes that are based on the use of any of the Frozen seafood Gonzalo Pereira and performed with the help of children: Paul and Iago.
say that we had a great time, that Gonzalo is charming. This is the second time participating in a workshop given by him. The former was at school with Paul Christmas menu. In addition to hearing him speak at the Forum Gastronomic Santiago.
Gonzalo gave us many tips and tricks Paul Thon already practice in their dinner (they are prepared him) and that proves to be a chef in height. In these "heights" of his professional experience, I will not find me, of course it is.
Here some pictures for you to see what family we were and what worked for children.
Mahi Mahi fish, I must confess it was the first time I saw and tasted. And in texture and flavor reminiscent of the chicken. Yes, chicken.
Today, day 12, we have our second class at the hands of the cook Beatriz Sotelo Station Restaurant At Cambre, chosen Chef of the Year in 2009 and a Michelin Star. Wishing 17:30 am I arrive and start cooking with it and sure Gonzalo joins us. Thanks to the organization of frozen With Pereira, his media group and Nove Group.
The award consists of practical classes with chefs Nove Group. It is a luxury award because to have lessons with them is a dream.
Those selected are divided into two cities: Santiago de Compostela and Vigo. We, of course, we went to classes in Santiago, in the Socio-Cultural Center Caixavigo .
Last Friday was the first class with Gonzalo Rei Restaurant Mercadito of Santiago de Compostela. The dishes we prepare are some who were selected for the contest. Simple recipes that are based on the use of any of the Frozen seafood Gonzalo Pereira and performed with the help of children: Paul and Iago.
say that we had a great time, that Gonzalo is charming. This is the second time participating in a workshop given by him. The former was at school with Paul Christmas menu. In addition to hearing him speak at the Forum Gastronomic Santiago.
Gonzalo gave us many tips and tricks Paul Thon already practice in their dinner (they are prepared him) and that proves to be a chef in height. In these "heights" of his professional experience, I will not find me, of course it is.
Here some pictures for you to see what family we were and what worked for children.
Silvia, the other in Santiago
winning mom
winning mom
Mahi Mahi fish, I must confess it was the first time I saw and tasted. And in texture and flavor reminiscent of the chicken. Yes, chicken.
Today, day 12, we have our second class at the hands of the cook Beatriz Sotelo Station Restaurant At Cambre, chosen Chef of the Year in 2009 and a Michelin Star. Wishing 17:30 am I arrive and start cooking with it and sure Gonzalo joins us. Thanks to the organization of frozen With Pereira, his media group and Nove Group.
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