«The GASTROSUR event is presented as a high-level gastronomic event that seeks, through learning, the exchange of ideas, interaction, networking, etc., to promote synergies that reflect the importance of integration between the primary sector, the commercial and restaurant sector, and tourism in the Canary Islands. It seeks to promote the consumption of local kilometer 0 products and strengthen the gastronomic offer of the region as an added value for both current and potential tourists, as well as for local clients or residents to be attracted to knowing and consuming the quality products offered on the islands. This initiative of the Circle of Entrepreneurs and Professionals of the South of Tenerife, hereinafter CEST, seeks to promote new lines of business and commercial relationships between producers and residents. professionals from the hospitality and restaurant sector to continue promoting the local economy, km 0 products and therefore Gastronomic tourism in the region.
GASTROSUR, with its main objective, which is to highlight the importance of local products and their integration into the region’s gastronomy, proposes through different activities to continue promoting the culture of food use and local products, thereby being able to improve the services offered. to tourists and clients who are increasingly demanding and committed to the environment, in addition to diversifying the tourist attraction with high-level gastronomic events such as the one proposed.
In this edition, the aim is to explore gastronomy from another perspective, promoting the attraction and attendance at the event of a profile of tourists and visitors focused on immersive and quality experiences. By carrying out the various activities, the aim is to modernize the primary sector as a tool to improve its profitability, optimize processes and achieve better results in general, and it is also expected to strengthen the link between said sector and the gastronomic industry and tourism, to through the promotion of local products as a guarantee of quality and promoting commercial relations between the different actors that are fundamental for the economic growth of the region.»
The event will take place on Thursday, November 21 of this year and performances are planned to take place on different islands, including La Palma, El Hierro, La Gomera and Tenerife.
Among the proposed activities are the following:
Intersectoral Round Tables
Designed to bring together experts from the primary, commercial and tourism sectors in a space where inclusion and diversity reign, through debates or forums for discussion and collaboration. These sessions will provide a platform to discuss varied topics of interest to participants, where the latest trends, challenges and opportunities in gastronomy and tourism will be discussed.
Masterclass
Taught by a renowned chef such as, for example, Juan Carlos Clemente, Braulio Simancas, Diana Marcelino, Karlos Arguiñano, Martín Berasategui, the latter recognized for having more than 10 Michelin stars; or by a renowned Bartender or Barista such as Oscar Lafuente de Blas, among others. What is expected will be more than an incentive for professionals in the sector, as well as residents, visitors or gastronomic tourists, to feel a real interest in attending the event and to be able to improve or complement their skills and knowledge.
Cooking Shows
Where renowned chefs, baristas or bartenders, whether local, national or international, will be able to perform live demonstrations of the preparation of dishes, cocktails or other preparations, using fresh ingredients from the region, which will generate a degree of expectation and demand attraction. of attendees, whether they are residents, professionals in the sector, visitors or tourists who are interested in witnessing said show.
Flavors of the Canary Islands: From the Field to the Table
Visitors, residents and tourists who attend will be able to enjoy an exquisite selection of local or km 0 products carefully prepared to present the most exclusive creations or gourmet dishes. Attendees will be able to taste the prepared dishes. These tastings will not only offer an extraordinary sensory experience, but can also serve to educate attendees about the importance of responsible consumption, sustainability in gastronomy, as well as the importance of consuming local products for the environment and the local economy. .
Training Days: Innovation and Tradition
Designed to promote innovation and sustainability in the production and consumption of food, as well as to highlight traditions, gastronomy and local products. They are divided into two aspects: The enhancement of local products and Canarian gastronomy, and training on the availability of water and techniques related to its proper use, all with the aim of highlighting the culinary wealth present in the Canary Islands. and attract a demanding public passionate about this type of experiential tourism, as well as to empower local producers with the knowledge and practices necessary today.
