Friday, March 30, 2012

Glazed chestnuts with bacon and cinnamon pork juice paired with Mencia From Valdeorras

Again Friday and we offer new recipe for the culinary art, which comes by the hand of Javier Rodriguez, "Taky." Prominent member of the “Grupo Nove” and an international figure with recognition and prestige, works under the motto: "world-inspired cuisine with a strong Galician accent." And this is embodied in A Coruña, where he's the main chef of the Catering Boketé.

And the best way to discover Javier and get into in his ideological basis of "orientation to flavour" is reviewig his history.


-Champion of Spain of Professional Chefs (2000, Madrid)

-10 º Position on World Cuisine Championship Bocuse D´or 2001, Lyon

-Three times Champion of Galician Chefs (1996, 98, 2000)

-Bronze Medal, European Cahmpionship of Regional Flavors (99, Holland)


-Executive Chef, Catering Boketé (A Coruña)

-Executive Sous Chef, Taberna del Alabardero (Washington DC)

-Head Chef , Playa Club Restaurant (A Coruña)

-Meat and Grill Chef de Partie 3030 Ocean Restaurant (Florida)

-Internship and stages in Casa Pardo (A Coruña), Zuberoa (Oiartzun), El Bulli (Roses), Akelarre, Arzak (San Sebastián), Casa Solla (Poio), Hotel Savoy (Londres), Hotel Marriott Harbour Beach (Florida), Hotel Hyatt Regency La Manga (Murcia), Hotel Occidental Teguise (Lanzarote). Taberna del Alabardero (Madrid, Sevilla y Marbella), Ronald Reagan Building Catering Services(Washington DC).


-Bachelor of Applied Science in Hospitality Administration (Southern New Hampshire University)

-Diploma in Hospitality Administration (Centro Superior de Hostelería de Galicia)

-Certificate in Culinary Arts, Elaboration and Administrationl (Centro Superior de Hostelería de Galicia)

So this is how Javier presents this recipe.

No comments:

Post a Comment