The best chefs in Madrid have lowered their blinds and have exchanged knives for golf for a day. East Monday May 9more than 20 of the best chefs
Chefs & Golf Madrid brought together the best chefs on a day to remember
The best chefs in Madrid have lowered their blinds and have exchanged knives for golf for a day. East Monday May 9more than 20 of the best chefs in the capital They have decided to spend their rest day between golf clubs, chats with colleagues and giving a good account of the best gourmet products in the National Golf Center of Madrid. Mondays are usually a quiet day for chefs since restaurants usually close, but this time they decided to spend it differently, competing in a golf tournament, Chefs & Golf Madrid.
The day ended with a awards and charity dinner at the l´Albufera restaurant of the Hotel Meliá Castilla. A dinner presided over by HRH Teresa of Bourbon Two Sicilieshonorary president of Harambee NGDO. Organized by the Spanish High Gastronomy Club (CEAG) and for the benefit of Harambee, this edition of Chefs & Golf 2022 has revolved around the city of Madrid and what, from the point of view of experts, must be done so that Madrid becomes the world capital of gastronomy permanently.
In the round table in the morning, moderated by the business consultant Monica D. Alconthe talk has focused on the opportunities and needs of Madrid to become World Capital of Gastronomy. Javier Trospresident of the CEAG, has underlined the importance of teamwork across the industry to achieve this challenge in what is surely the best time for the city of Madrid.
Monica D. Alcon has outlined the five pillars on which the strategic plan for Madrid, World Capital of Gastronomy. These five pillars are training, promotion, quality, innovation and investment.”With these five well-defined pillars and with a high level of public-private collaboration, Madrid has the best opportunity in a long time to finish shaping something that is already happening and it is that Madrid is a gastronomic reference at an international level. Both for the public and of course for the industry.
The chefs participating in this debate have agreed on the opportunity and need to collaborate within the industry to achieve something that benefits everyone, since we are all part of this circle of gastronomic excellence that is concentrating on Madrid from all corners of the world, because Madrid is already the favorite place for any chef and entrepreneur who wants to project and grow their way of understanding and interpreting gastronomy.
Jesus Lopezchef of Panamera restaurant, joked about this great opportunity: «Madrid has already lost the sports Olympics on several occasions, now is the time to win the gastronomic Olympics». The chefs have also agreed on the need to make an effort to train professionals, because according to the chef Peter Larumbe, «Only by taking care of the youth academy and the training of professionals will we be able to achieve total excellence, every day and in all our restaurants». In this sense, the chef Joaquin Felipe Peira of Atocha Restaurantstressed the importance of achieving this excellence, “everything that happens in a restaurant has to be good, not just the food.”
Chefs and businessmen have also agreed on the need to defend Madrid and its gastronomic traditions as deeply rooted as they are unique, highlighting the importance of being able to go out for tapas and have a beer like nowhere else in the world. Profitability, service and tradition are essential for the development of the gastronomic industry.
In the words of Javier Tros, «Madrid has products, customers and a quality industry that naturally makes it the capital of enjoyment at mealtimes. For this reason, it makes more sense than ever to promote the city as the world capital of gastronomy.”
A project conceived and promoted by the Spanish Club of Haute Cuisine that this Monday has taken a big step thanks to the support of some of the best chefs based in Madrid, many of the businessmen and some of the main producers from both the Community of Madrid and the rest of Spain.
Everything raised during this day will go to the Harambee NGDO, to help girls and women in sub-Saharan Africa. This foundation works to offer opportunities in the countries of origin by improving children’s health conditions, literacy, professional training and fighting against human trafficking and smuggling in various sub-Saharan African countries that are particularly affected by poverty. Harambee is one of the Spanish NGOs that have the best ratios between money received and money delivered at destination to directly serve those most in need.
In addition to gastronomy, the chefs who have participated in the event have also done so in a golf tournament and, although the important thing is to participate, there have also been scores and winners who have received their prizes in the gala dinner at the restaurant l´Albufera of the Hotel Meliá Castilla in Madrid.
At the end of the day, Javier Tros He stressed that “without the involvement of sponsors, chefs, businessmen and producers, we could not carry out these ambitious projects in any way. I also take this opportunity to thank the generosity of those attending this solidarity event for the benefit of the Harambee Foundation, which does such important work in the hardest-hit countries in Africa. We trust that what we have learned today will serve to support this project and that in the next edition we will talk about Madrid World Capital of Gastronomy as a reality.”