Today is the day we’ve all been looking forward to! The VII Congreso Cocina con Queso y Humor is in full action, and we are excited to immerse you in this unique experience that combines culinary pleasure with humor. From the heart of Salamanca, we invite you to join us as we explore together the highlights of the event.
In this edition, we have moved the excitement to the Palacio de Congresos. This new setting brings a touch of freshness and feeling to our celebration. And we made no mistake in choosing it! We are living an extraordinary night in this place, and to make it even more special, we have the talented Jazmín Abuin, who is making us laugh with every word she says. Undoubtedly, this night will become an indelible memory.
The VII Congreso Cocina con Queso y Humor stands out for its focus on culinary excellence and humorous creativity. The program features inspiring moments, opportunities for new friendships, the thrill of prizes and culinary prowess. However, today’s focus is on honoring those who have passionately dedicated themselves to this work, to this industry. The prizes already awarded included Traditional Shepherd to OVINO CASACO, New Shepherds to CARRO SAT, Dairyman Commitment Award to Sebastián Moreno, Antonio Moreno and Mateo Ortego, and the special Cobadu award to OVIRONCE, our main collaborator. These awards highlighted the importance of a fundamental and necessary work in our world.
The evening is turning out to be simply perfect, everyone present is attentive to the words of Óscar Castellanos, who is acting as the gala’s presenter. After his parting words to close the presentation with a touch of emotion and the song of Jasmine, it’s time for the cocktail, the perfect opportunity to savor the delicious creations made by our chefs around cheese. We, who have already tasted them, can assure you that these creations are authentic delicacies. Which one was the favorite of the attendees?
Helio Flores, José Antonio Guerrero, Carlos Hernández del Río, Francisco Romero, Goyo Moreno and other talented chefs from the Escuela de Hostelería de Santa Marta, such as Adrián Casado Navas, Daniel Toranzo and Martín Nicolás Zurdo Díaz, have set out to surprise us, and they are more than fulfilling this mission. If only we could convey in words how exquisite their tapas are.
This Congress is a true manifestation of passion, creativity and love for food, and experiencing it live and direct allows us to ensure that all attendees will enjoy this experience to the fullest. Not only because of the delicious creations prepared for the occasion, but also thanks to the atmosphere that permeates every corner of the event.
We will continue to enjoy the Congress, but always with an eye to the future. Don’t miss it!
