Ramsés González kicks off the Sustainable Gastronomy Monographic Workshops

With the chef ambassador Ramsés González, the monographic workshops on sustainable gastronomy have started in collaboration with the Escuela de Hostelería y Turismo MasterD.

These workshops aim to teach how to cook more consciously and responsibly. The workshops focus on teaching techniques and recipes that use local and seasonal ingredients, reduce food waste and promote sustainable practices in the kitchen.

Here are the first workshops given by Ramsés. Come and try new recipes and do your bit for a more sustainable future!

Tear pea, cod tripe and wasabi

Roasted leek, lactic emulsion and pine nuts

Pyrenean trout and cucumber tartar

Bread custard, dry cereals and cocoa