Gastronomic Cities II Staff Exchange Chefs 7 th -8 th May Burgos (Spain)

Transcription

1 Gastronomic Cities II Staff Exchange Chefs 7 th -8 th May Burgos (Spain)

2 Chefs play a key role. They are responsible for making a difference in the food. Burgos, thanks to the Spanish capital of gastronomy, has driven a generation of cooks who have interpreted the new kitchen from the traditional food. Chefs become visible image of a trend that makes food business as a tourist attraction. Cuisine, to achieve excellence, requires influences from different places, in different ways to prepare food. Burgos proposes a simultaneous cooks exchange that allows these establishments form a food network and promote their businesses. It will be elaborated one public report on each Staff Exchange. 09:00 Arrival, registration and material delivery 09:30-10:15 Ms. Rocio Rojo (Strategic Plan City of Burgos). Project introduction. What is Gastronomic Cities? Objectives and approach. 10:15-11:00 Mr. Luis Gonzalez (Strategic Plan City of Burgos). City Strategy and Burgos Gastronomic Movement: The Chefs role. 11:00-11:30 Coffee break 11:45-12:30 Official welcoming by the Major at the City Council 12:30-13:30 Tourism and HORECA Professional School La Flora Teachers team. iculinaria Project + showing: Cooking innovation processes in the framework of the Chef School. 13:45-14:15 Good cases site visit (Business model): La Cantina del Tenorio 14:30-16:30 Networking lunch time. Agenda Gastronomic Cities. II Staff Exchange: Chefs 7 th - 8 th May Burgos (Spain) Wednesday, 7 th May 2014 Morning session Hotel Rice Los Blasones. Francisco de Vitoria Meeting Room Wednesday, 7 th May 2014 Afternoon session Tourism and HORECA Professional School La Flora. Arco del Pilar 9 Creativity processes exhibitions and open debate: 17:00-17:45 Mr. Antonio Arrabal. Chef Hotel ABBA. 17:45-18:30 Mr. Nacho Rojo. Chef Hotel-Restaurante La Galería.

3 18:30-19:15 Mr. David García. Chef Bar el Cuadro. 19:15-20:00 Mr. Miguel Cobo. Chef Hotel - Restaurante El Vallés. Food for thought for the open debate: The Local Chef Association importance. Burgos Gastronomic Movement: The benefits of cooperation. Traditional cuisine versus modern cuisine. Tapas approach. Recipes that could be prepared for high level restaurants (high prices) and others for more affordable restaurants, bistros, (lower prices). Way of serving food based on traditional recipes. Discuss in what dishes was traditional food served (bowls, plates, ) Interior design of restaurants. How menus are composed and presented (printed ). Basic recipes and menus that represent the best the traditional cuisine of the region. Discover high value/important ingredients for traditional recipes. Interpreting traditional meals through the modern cuisine. Discuss and formulate basic trends in culinary arts. New trends and techniques. Meal storytelling that could be linked to traditional food prepared nowadays that would be written and told to visitors to restaurants when ordering that food. How to protect traditional cuisine. 21:30- Networking dinner time. 09:00 Arrival and registration. 09:30-10:15 Mr. Fernando Ciudad (Strategic Plan City of Burgos). Chefs cooperation possibilities: Burgos case. 10:15-11:00 O2 estudio marketing agency: The importance of design in HORECA sector: Practice examples. 11:00-11:30 Coffee break Thursday, 8 th May 2014 Morning session Hotel Rice Los Blasones. Francisco de Vitoria Meeting Room 11:45-12:30 Good cases site visit (Business model): Bistro La Lesmería 12:30-13:15 Good cases site visit (Business model): Restaurante Polvorilla

4 13:15-14:00 Good cases site visit (Business model): Tapería Royal 14:00-16:30 Networking lunch time. 16:30-17:00 Good cases site visit (Business model):heladería Sucrem Thursday, 8 th May 2014 Afternoon session Tourism and HORECA Professional School La Flora. Arco del Pilar 9 Creativity processes exhibitions and open debate 17:00-17:45 Mr. Enrique Pérez. Chef Restaurante Ojeda. 17:45-18:30 Mr. Miguel y Marisol Alonso. Chef Restaurante Gaia. 18:30-19:15 Mr. José María Temiño. Chef Restaurante Maridaje s. 19:15-20:00 Mr. Chelus García. María Madre HORECA School Teacher. Food for thought for the open debate: The Local Chef Association importance. Burgos Gastronomic Movement: The benefits of cooperation. Traditional cuisine versus modern cuisine. Tapas approach. Recipes that could be prepared for high level restaurants (high prices) and others for more affordable restaurants, bistros, (lower prices). Way of serving food based on traditional recipes. Discuss in what dishes was traditional food served (bowls, plates, ) Interior design of restaurants. How menus are composed and presented (printed ). Basic recipes and menus that represent the best the traditional cuisine of the region. Discover high value/important ingredients for traditional recipes. Interpreting traditional meals through the modern cuisine. Discuss and formulate basic trends in culinary arts. New trends and techniques. Meal storytelling that could be linked to traditional food prepared nowadays that would be written and told to visitors to restaurants when ordering that food. How to protect traditional cuisine. 20:00 End of the meeting

5 Gastronomic Cities: City strategy on gastronomy as a tool for tourism and employment development is a Pilot Transfer Network within the framework of URBACT programme. The network, with 16 months of duration (starting in December 2013 and finishing in March 2015), involves 5 European cities through its municipalities: Fermo (Italy), Hospitalet de Llobregat (Spain), Alba Iulia (Romania) and Korydallos (Greece), leaded by the city of Burgos (Spain). Gastronomic Cities identified as a good practice the experience developed by the city of Burgos setting Gastronomy as a strategic axis of tourism in the local agenda, facing the lack of territorial differentiation/positioning of the city as a tourist destination. Elements as the quality of local products, innovation and creativity, citizenship, public-private partnerships, research, city marketing have been crucial components of the strategy. Taking into account that all territories have the mentioned gastronomic elements and resources (as well as professionals) to discover as well as tourism resources, Gastronomic Cities aims to validate that the generation of culinary tourism as a transforming element of a territory is extensible to other places. The main goal is the transfer of the gastronomic good practice to the cities participating in the network, through a full programme to exchange and learn from one another, from 3 different angles: Validating and improving the identified good practice, identifying key elements of success for the transfer, and exploring new ways of transnational cooperation. For this purpose, the Gastronomic Cities exchange and learning process, will be working in two levels: - At the local level, involving the relevant stakeholders in the development and implementation of an Action Plan, through a participatory approach. - At the transnational level, through a mutual learning approach where policy makers and local stakeholders will participate in transnational events, staff exchanges, and peer review milestones, that will allow them to be trained and deeply informed, and will enhance the local scenery. This Project is co-financed by European Regional Development Fund ERDF in the framework of URBACT II Operational Programme. Transnational exchange and learning Baseline report Transfer Feasibility study Burgos Deep Dive: Technical visit to the city providing the practice 3 Staff exchanges: "Devora, es Burgos", Chefs and Producers Final report Transnational events in each city Impact on local policies and practices Context definition Stakeholders Local Support Group in each city Implementation of the Good practice in each receiving city Local Action Plan