Gastronomy - Food Technology
Valencian, raised in constant contact with nature, he got to know the products, plants and wild fruits of his area during the whole process up to the plate. In later years, he added the culinary experience of his two family backgrounds, Italian and Spanish.
With this culinary background, once he finished his secondary studies, he left for London where he worked for 3 years in various haute cuisine restaurants. Fundamental years in his training as a cook.
In the following years he embarked alone on a journey that took him from north to south across the American continent and New Zealand. The end of the trip was in Panama, where for two years he taught Spanish and Italian cooking courses. In 2009 he co-founded the Kiaora project with his father Miguel Cañas.
In what degree in gastronomy does Yelel Cañas teach?