Watching a pro work with a huge knife is an experience. It’s not just about cutting a thin slice. The slicer must know the anatomy of the thigh, he must know how to guide the cut so that the slice is almost translucent, but at the same time maintains the right ratio of muscle and fat, which will immediately start to melt on your tongue.
Later, the big stage was replaced by the prestigious Spanish Sommelier Championship. Here we went into full details. Surgical precision, theoretical knowledge of vintages, the technique of decanting old wines and the ability to react under pressure from the audience and the jury were evaluated.
I always say in the kitchen that the food is only part of the overall experience, and without a good “payroll” and service psychology, even the best kitchen is half done. Seeing these professionals at work only confirms that serving at the highest level is as demanding and precise a craft as the cooking itself.
International dimension
Although the fair is primarily a massive showcase of Spanish regions, it also has a surprising international dimension. Within a few hours, I moved from traditional Spain to the Saudi Arabia stand. There we had the opportunity to taste their best varieties of dates with different intensities of sweetness, moisture and texture. They even filled them with aged Spanish Manchego cheese on the spot.
The combination of the extreme but natural sweetness of the date with the spicy, salty and earthy flavor of the sheep’s cheese was a brilliant and simple fusion of two worlds that worked one hundred percent on the palate.
In addition to everything, the fair very soberly reflects the current demand and market. The zone of organic (bio) products had considerable space here. I realized an important thing there: it is no longer just some fringe trend. It is a real, required standard.
Because as a chef, if you really care about how your tomato smells, or what the texture of a piece of meat is, you have to go back to the very beginning of the chain – how the soil and animals were treated before they even reached your kitchen.
