A culinary journey to natural roots
At the School of Hotel and Tourism School of Cambrils, the week has begun with a fascinating presentation that highlights the intersection between nature and gastronomy. The ‘Forest A Table’ project seeks to rescue edible wild plants, and it does so through the creativity of future chefs studying cooking.
A Initiative Impulse by Experts
Directed by Mireia Nel·lo, a biologist and professor in the Department of Food Industries, this project was developed in collaboration with the Eixarcolant collective. The aim is to promote food sovereignty through the use of wild plant and traditional varieties, in an effort to recognize their importance in our diet.
The culinary experimentation of the students
During March, second -year students were divided into five groups to research and experiment with four wild plants: mauve, borraina, morrons and nettle. Each group has explored the organoleptic characteristics of one of these plants, creating innovative culinary proposals that will be valued by a specialized jury.
The assessment of an expert jury
The jury, composed of prominent figures from the gastronomic and agro -ecological world, has been able to taste the students’ creations. Among them, Moha Quach, chef and owner of El Terrat, and Joan Gómez, head of the Miramar restaurant room, have praised the quality and creativity of the proposals presented.
A triumphant dish: ‘Via Augusta’
The winning dish of this contest has been a cannelloni of Malva, created by the students Elisabet Fregà, Francesc Rico, Victoria Aizpurua and Eva Tallada. This dish stands out not only for its presentation, but also for the innovative technique of drying the leaves before cooking, which provides unmatched taste and texture.
The power of wild plants
Eudald Ruiz, one of the students, has shared his experience, emphasizing that the nettle can be an alternative to spinach, offering a softer taste and vibrant colors that provide a new dimension in the kitchen and cocktail bar.
A promising future for sustainable cuisine
With initiatives like this, the Institut Escola de Hotelía and Tourism of Cambrils reaffirms its commitment to gastronomic education that not only values tradition, but also embraces innovation and sustainability. As Mireia Nel·lo expressed, cooking can be a reflection of the landscape that surrounds us, and it is time to look beyond conventional foods to discover new flavors that our environment offers.