Spanish chef Chele GonzÃ¡lez told the gastronomic exhibition organized by the Spanish Embassy that local cuisine and signature dishes should continue to evolve without losing their essence.
Dubbed ‘Sabores: Flavors That Sailing Across the Sea’, the exhibition launched at the National Museum Old Session Hall showcases the movement and arrival of different ingredients in the Philippines from Spain, and the exchange of dietary practices and gastronomy in Asia, America and Europe. .
In an interview with BusinessMirror, GonzÃ¡lez commented that for Filipino dishes to be accepted internationally, the Philippines must establish what they want to exhibit to the world and must come up with what best describes their culture and history.
“You have to find a way [for your cuisine] to present in what other cultures will like. You have to refine it and globalize it somehow with no lost essence. Filipino food must be established. Sometimes it’s hard to tell what Filipino food is. You have to be very clear if you want to have it exposed outside. When it’s refined there’s a bit more potential, âsaid GonzÃ¡lez.
He added, “The good thing about Filipino food is that people work and live all over the world. They will ask for Filipino food, and it’s a very good chance to grow Filipino food.
Regarding Spanish cuisine, GonzÃ¡lez said that it has already gained prominence on the world stage, but that Spanish restaurants and food establishments should continue to innovate so that not only the usual tapas and paellas are known.
âWe are at a time when we should be able to sell Spanish cuisine in different ways, not just as tapas, because Spanish cuisine is very diverse. Spanish cuisine is much more than that, and we have to find comfort food for other cultures related to Spanish cuisine, âsaid GonzÃ¡lez.
GonzÃ¡lez also said that Spanish food has adapted well to the tastes of Asian consumers, and there are restaurants in major cities in the region. However, it should be represented more in different ways.
Meanwhile, Spanish Ambassador Luis Antonio Calvo said the exhibition which has traveled to various parts of the world will culminate in Manila to highlight the gastronomic influences of the era of the galleon trade between Spain and the Philippines. .
âThe exhibition is intended to be a contribution in several areas. This in itself is a fairly important piece from a visual point of view. It touches one aspect of our common history and touches one aspect of the representation of culture, because it’s about the ingredients we use for our food for all the things we have on the table, âCalvo said.
Spanish historian Antonio SÃ¡nchez de Mora, who organized the exhibition, explained that the aim was to create a sensory experience for the public with not only visual and graphic material, but also stations that allow people to feel and taste the ingredients and its final product.
The exhibition, which will run until February 5, 2017, is divided into stations, the first addressing the exploration of Europeans in search of rare spices, leading to the second phase, which is the discovery of the Philippines. The third area explores trade and exchanges between countries, and the last step is the combination of different flavors, recipes and cuisines.