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Modern Spanish Sweets by, Jadwa Sbait

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... through the books and TV appearances of Basque chef Karlos Argui ano. ... Co-owner and pastry chef of El Celler de Can Roca In Catalonia ... – PowerPoint PPT presentation

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Title: Modern Spanish Sweets by, Jadwa Sbait


1
Modern Spanish Sweetsby, Jadwa Sbait
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  • A brief history of traditional Spanish sweets,
    modern sugary favorites, and the cutting edge
    creations that are putting Spanish pastry chefs
    on the global culinary map

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2
Out With the Old and In With the Nueva
  • Traditional Spanish recipes were created in each
    region in order to best utilize local
    ingredients.
  • The shift from rustic, traditional Spanish fare
    to the more avant-garde culinary formats of today
    was due mainly to La Nueva Cocina Vasca.
  • This culinary revolution began in the Basque
    Country in the late 1970s, it was inspired by the
    Nouvelle Cuisine of France and led by San
    Sebastian restaurateurs Juan Mari Arzak and Pedro
    Subijana.
  • The modern updates to Spanish Cuisine, that came
    out of La Nueva Cocina Vasca, became a part of
    the general Spanish consciousness through the
    books and TV appearances of Basque chef Karlos
    ArguiƱano.

3
La Nueva Cocina Vasca and its impact on Spanish
Dessert and Pastry Making
  • A typical Spanish dessert might include fruit,
    ice cream, wine cheese, or a simple egg
    custard.
  • Churros dipped in thick, decadent hot chocolate
    are a late night favorite in many Spanish Cities.
  • Modern Spanish Pastry Chefs are raising the bar.
    When it comes time to eat dessert at a
    fashionable eatery expect to see vivid, artistic
    creations that appeal to all the senses.
  • Spanish chefs are cooking lighter, fresher, more
    health-conscious meals, so save room for dessert
    and indulge in one of the light, airy, and
    imaginative creations that Spanish pastry chefs
    are dreaming up and making realities.

4
Spains Current Confectionary Innovators
  • Jordi Roca
  • Co-owner and pastry chef of El Celler de Can
    Roca In Catalonia
  • Best know for his desserts that mimic the
    scents of popular
  • perfumes.
  • Ferran Adria
  • The mad-scientist of the Spanish culinary
    community
  • Chef of Catalonias El Bulli
  • Spends 5 months a year in a test-kitchen in
    Barcelona
  • developing his 25 course menus for the
    upcoming year
  • Has blurred all the lines between dinner and
    dessert
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