2019_04_26_FAR_subijana
"Children need to be educated about nutrition as early as primary school."
Pedro Subijana gave a lecture at class on Culinary Technology at the University of Navarra.
PHOTO: Manuel Castells
The Donostia-born chef Pedro Subijana - holder of three Michelin stars since 2006 with his restaurant Akelarre - gave a class open to the public at the University of Navarra. The session was part of the subject Culinary Technology of the Degree of Pharmacy and Human Nutrition and Dietetics, of which he has been Adjunct Professor for several courses.
The content of his class focused on the different culinary techniques -such as fermentation, dehydration or freeze-drying-, as well as on the food conditioning factors that apply in restaurants and the importance of being well informed about the how and why in the field of catering.
In addition, Subijana spoke about vacuum cooking at leave temperature as opposed to the tradition of long and slow cooking; about obulato as an edible material, which is already part of some of the dishes in his restaurant, and about the nuances of taste and the multiple combinations between different tastes. Finally, the famous chef insisted on the importance of "educating about food from the primary teaching ".