Secrets to the Perfect Recipe Unraveled

The magnificent lecture on the perfect recipe to finely eat, given by Spanish chef Raúl Vaquerizo,  a Professor and International Gastronomic Consultant, set the beginning of Excelencias Gourmet 4th International Gastronomic Seminar.

During his speech, Vaquerizo referred to the pleasure state and emotions that trigger the enthusiasm of patrons, which stimulate the most demanding palate by means of standardized recipes, since many people see the passion reflected in every new dish, in each culinary project.

He explicitly described senses as a physiologic mechanism of perception, cause and reaction, which changes from one person to another, from the sight (the first contact with the environment) to smell, touch, hearing and taste. They are linked to our gastronomic culture, traditions, ranging from one nation to the next one, depending on the religions, believes and social position.

The professor and international consultant placed emphasis on the recognition of the existence of a sixth sense that is memory: finding in the new experience elements from the past and recompense in the effort, initiatives and creativity shown in the preparation of food.

“The cuisine is an art because it brings joy to all senses and represents state of mind that stands for internal satisfaction and extreme appetite”, the acclaimed chef said, showed his mastery in terms of cuisine and used a popular phrase that summarizes the innovating attitude in the kitchen: “there are colors for every taste and, why not?, flavors”.

The 200 participants of Excelencias Gourmet 4th International Gastronomic Seminar will be debating – through Friday July 18 – on Economy, New Technologies and Sommelier Trade on Modern Catering, and today’s new trends in the art of cooking.