Suzanne
15-01-09, 05:02 PM
Good meal does not mean expensive exotic foods brought from the opposite end of the world. It means a skilful combination of fresh, quality local products. Furthermore cooking should always be done with love. A culinary professional should not only cook well but also demonstrate his love for the meal he is preparing. These are the basic principles uniting chefs from the European association Euro-Toques International for protecting culinary traditions and heritage in Europe.
In the course of three days prominent chefs from the association demonstrated their vision for high culinary art during the first Bulgarian culinary forum “Concepts 2009”.
“We are very proud and honored, said Radi Stambolov, vice-president of Euro-Toques, Bulgaria, that we succeeded in starting up the world culinary calendar in a year of dynamic events. Euro-Toques, Bulgaria has shown that the country has its due place on the European map. We have brought together luminaries in culinary art that came to perform in Bulgaria and show the tendencies for 2009. Many students are present as well and our aim is to motivate them and make them see that this profession has a future. One of our goals is the looking up and preservation of an authentic regional product that should be written down in the Green Book of Europe for traditional culinary recipes. I hope we would soon have Bulgarian dishes included as well.”
Food is not merely a means for maintaining vital functions but an occasion for people to communicate, Chef Daniel Rameau from Luxembourg, President of Euro-Toques International said at the forum.
“I discover this beautiful country in cold weather but the Bulgarians are very warm people. They are cordial and friendly. For me what matters is human warmth and no the cold that comes and goes. Ours is an organization of chefs who are zealous defenders of good product. Our goal is to popularize our profession because it is great. All over the world people eat – better or worse, but the eat. Bulgaria’s cuisine is very specific and that is why it should be protected, like that of Luxembourg, the French and the Spanish – and that is the aim of our organization. Gathering round the table brings people closer and makes them friends. We are against fast food. When we spend three hours at the table we have wonderful moments together. We eat and drink nice things. Bulgarian gastronomy, French one and Swedish one give us something different every time. We are happy to discover different dishes from other countries and through them – learn more of their culture. The chance that United Europe gives now is this opening towards countries like Bulgaria, Poland, Romania. We are proud to welcome them because we stand up of the same criteria of good cuisine and quality products.”
Fast food chains and frozen products are unfortunately displacing good cuisine, said Henry Charvet, President of Euro-Toques France. People, however, should know that besides hamburgers, there is also another kind of food.
“Like everywhere in the world this kind of food has become popular and people gradually get used to sweet, greasy and unhealthy eating. In Bulgaria there are very good products and Bulgarian cuisine is just as special and diverse as that of other countries. We have tried certain Bulgarian dishes and they have a very good taste. You have typical old traditional and family recipes that chefs can adapt to modern nutrition tendencies. Nowadays we should be especially careful with fats, choose biological products for healthy eating. In this direction you in Bulgaria are doing very well.”
Written by Darina Grigorova
Translated by Iva Letnikova
http://bnr.bg/RadioBulgaria/Emission_English/Theme_Culture/Material/cuisine_forum.htm
In the course of three days prominent chefs from the association demonstrated their vision for high culinary art during the first Bulgarian culinary forum “Concepts 2009”.
“We are very proud and honored, said Radi Stambolov, vice-president of Euro-Toques, Bulgaria, that we succeeded in starting up the world culinary calendar in a year of dynamic events. Euro-Toques, Bulgaria has shown that the country has its due place on the European map. We have brought together luminaries in culinary art that came to perform in Bulgaria and show the tendencies for 2009. Many students are present as well and our aim is to motivate them and make them see that this profession has a future. One of our goals is the looking up and preservation of an authentic regional product that should be written down in the Green Book of Europe for traditional culinary recipes. I hope we would soon have Bulgarian dishes included as well.”
Food is not merely a means for maintaining vital functions but an occasion for people to communicate, Chef Daniel Rameau from Luxembourg, President of Euro-Toques International said at the forum.
“I discover this beautiful country in cold weather but the Bulgarians are very warm people. They are cordial and friendly. For me what matters is human warmth and no the cold that comes and goes. Ours is an organization of chefs who are zealous defenders of good product. Our goal is to popularize our profession because it is great. All over the world people eat – better or worse, but the eat. Bulgaria’s cuisine is very specific and that is why it should be protected, like that of Luxembourg, the French and the Spanish – and that is the aim of our organization. Gathering round the table brings people closer and makes them friends. We are against fast food. When we spend three hours at the table we have wonderful moments together. We eat and drink nice things. Bulgarian gastronomy, French one and Swedish one give us something different every time. We are happy to discover different dishes from other countries and through them – learn more of their culture. The chance that United Europe gives now is this opening towards countries like Bulgaria, Poland, Romania. We are proud to welcome them because we stand up of the same criteria of good cuisine and quality products.”
Fast food chains and frozen products are unfortunately displacing good cuisine, said Henry Charvet, President of Euro-Toques France. People, however, should know that besides hamburgers, there is also another kind of food.
“Like everywhere in the world this kind of food has become popular and people gradually get used to sweet, greasy and unhealthy eating. In Bulgaria there are very good products and Bulgarian cuisine is just as special and diverse as that of other countries. We have tried certain Bulgarian dishes and they have a very good taste. You have typical old traditional and family recipes that chefs can adapt to modern nutrition tendencies. Nowadays we should be especially careful with fats, choose biological products for healthy eating. In this direction you in Bulgaria are doing very well.”
Written by Darina Grigorova
Translated by Iva Letnikova
http://bnr.bg/RadioBulgaria/Emission_English/Theme_Culture/Material/cuisine_forum.htm