Spanish cuisine, gastronomy on tour

Five weeks, five cities from four different countries (Great Britain, Hong Kong, United States and Chile). The Roca brothers have just started the third edition of the so-called Cooking Tour Experience, an adventure in the purest rock band style in which, in addition, will be accompanied by 40 people of their team. The goal, besides promoting gastronomic exchange, is to discover the secrets of one of the best cuisines in the world, according to the list The World’s 50 Best Restaurants announced in June. One more year, the Spanish cuisine has gone on tour again.

That of the Roca brothers is probably the most ambitious project in a rising phenomenon: the gastronomic tours and the participation of the great chefs in international events. There is no doubt that gastronomy is, today, a globalized phenomenon. In this context, the ‘road’ has also become the habitat of the great chefs, who accumulate kilometers and kilometers in trips of double benefit: on the one hand, to promote the own gastronomy and on the other hand, to discover new ingredients, techniques and Culinary cultures that can be integrated into the daily life of a restaurant.

Spanish cuisine is by no means foreign to this phenomenon. Since Ferrán Adriá began laying the foundations of the new haute cuisine, interest in Spanish cuisine has grown outside our borders. Today, with 7 restaurants among the 50 best in the world and with the Celler de Can Roca aupado to number 2 of this foodie list, the interest remains intact. It is therefore not surprising that the tours have already become part of the chefs’ work and that events such as Madrid Fusion Manila are consolidated in the international gastronomic scene. Chef Ricard Camarena, a member of Gasma’s Advisory Board, participated in this year’s event, while the other advisors, Quique Dacosta, president of the body, and Paco Torreblanca already participated in the first edition.

Gasma Advisory Board

Precisely the chairman of Gasma’s Advisory Board is one of the most traveling chefs. Dacosta started the year in Dubai. For 3 months he moved his kitchen to the luxurious Palazzo Versace hotel in an unprecedented pop-up. In addition and recently, has participated in gastronomic events of different kind in countries like England and the United States and next to chefs like Nacho Manzano or Jose Andrés. Pastry chef Paco Torreblanca is also accustomed to participating in international meetings. Together with the advisor Susi Díaz, she started the summer in Cuba, where they participated in the VI edition of the International Gastronomic Seminar organized by Excelencias Gourmet. And we return to Camarena, which will culminate its international bet with the imminent opening of its Canalla Bistró in Mexico City, scheduled for September.

Spanish Cuisine and Susi_Diaz
Gasma advisor Susi Diaz during her participation in the International Gastronomic Seminar held in Cuba


The students of the Official Degree in Gastronomy of CEU Cardenal Herrera University will be able to learn from the international experience not only of the members of the Advisory Council, but of the entire Culinary Team. An experience that is also transferred to the different Master’s programs (in Gastronomy and Culinary Management and in Contemporary Pastry and Sweet Cooking) and formative itineraries for professionals, which is reinforced by the daily coexistence with students of more than 35 nationalities.