Certificate Course in Spanish Cuisine  

Towngas Cooking Centre and Spanish Chamber of Commerce are delightful to introduce Spanish dishes and culinary culture to cooking lovers! We are honoured to have Chef Javier Perez, Chef Edgard Sanuy and Chef Alex Fargas together with us in the cooking classes. Don’t miss the chance to learn from professional Spanish chefs to explore the city more!
Instructors:
Javier Perez - Executive Chef in Rústico Restaurant, Edgard Sanuy - Head of the Spanish Division at Epicurean Group, Alex Fargas -  Chef-owner of La Paloma Restaurant (Eng)
Course Fee: $2,980 + Towngas Fun 10pts (3 lessons) (CPWC1978) *Member discounts are not applicable 
Date & Time: 28, 30 & 31 Oct (Tue, Thu & Fri)  7:00 - 10:00p.m.
Spanish Chamber of Commerce：
The Chamber is a non-profit organization whose mission is to help its members connect with customers and other businesses in Hong Kong and with Spain. The SCC's purpose is presentation, promotion and defense of the general interests of Spanish companies. The Spanish Chamber of Commerce in Hong Kong, established in the city for 33 years, is responsible for helping and guiding, facilitating procedures and offering services to its members. There are a total of over 100 members, distributed by Corporate, Overseas and Individual members.
Instructors introduction：
(1) Chef Javier Perez 
Born in A Coruña city, Galicia, in the northwest of Spain. After studying civil engineering Javier decided to go for his passion and joined a cooking school to become a chef. Culinary raised in a Michelin star restaurant in Spain, he managed to get from the bottom to the top of it. Looking for new cuisines and knowledge Javier started a journey around the world, which took him to improve his French cuisine, study Japanese cuisine at a renowned culinary school in Tokyo, Thai Cuisine in Bangkok or Cantonese cuisine in Hong Kong. Based in Hong Kong, Javier had done several Bluefin Tuna cutting shows. He once worked as an executive chef in Quiero Más restaurant, and now he is the executive chef in Rústico restaurant. 
(2) Chef Edgard Sanuy
Came from Lleida near Barcelona, Spain. Edgard’s passion for the culinary arts began from working in his uncle’s Spanish restaurant in Tokyo, which led to his enrolment in the prestigious culinary school, Escuela de Hostelería Hofmann, in Barcelona to obtain professional culinary training and thereafter worked at Restaurante Hofmann, a 1-star Michelin restaurant. Edgard’s curiosity and passion for food led him to work at other Michelin starred restaurants around Spain. He moved to Hong Kong in 2012 to revolutionize the city’s gastronomic landscape by leading several specialty restaurants. Notably, his restaurant in the SoHo district that later earned him the Foodie Fork’s Chef of the Year award in 2019, making him the youngest chef ever in Hong Kong to receive such recognition. He is currently the Head of the Spanish restaurant division of Epicurean, overseeing the restaurants Pica Pica, Bàrbar, Aire and Pintxos
(3) Chef Alex Fargas
Alex Fargas started his culinary career in his home in Barcelona, attending one of Spain’s most prestigious hospitality schools, the Hofmann Hospitality School, which is famed for being one of the only schools in Europe to hold a Michelin Star. His career took flight from a young age, working at the 2-Michelin Starred La Alqueria in the El Bulli Hotel, where he was put to work on the season’s final menu. In 2010, Alex settled in Hong Kong and took over the helm of Fofo by El Willy, a renowned contemporary Spanish fine-dining restaurant in Central. During this time, Alex became the Founder and President of the Spanish Chef Association in Asia, which actively promoted and developed the representation of Spanish cuisine in Asia. Alex is now the chef-owner of La Paloma. He is the mastermind behind many successful events such as  Hot Wednesday, Tapas Tour, etc, making La Paloma HK people’s go-to destination for quality Spanish food.
Lesson 1:
Instructor: Chef Javier Perez (Eng)
Practice or Demo: 
1.        Carabinero Tartar with Mellow Rice
2.        ‘Rubia’ Beef Tenderloin, ‘Espanola’ Sauce with ‘Pedro Ximenez’, Aromatic Fried Potatoes, Glazed Piquillo Peppers and Shallots.
3.        Iberico Tenderloin ‘Raxo’, ‘Cabrales’ Cheese Sauce

Lesson 2:
Instructor: Chef Edgard Sanuy  (Eng)
Practice or Demo: 
1. Smoked Peppers, Eggplant, and Santoña Anchovies Over Toasted Bread
2. Traditional Salmorejo with Iberico Ham, Quail Eggs, and Poached Shrimps
3. Galician-style Octopus Over Potato and Olive Oil

Lesson 3: 
Instructor: Chef Alex Fargas (Eng)
Practice or Demo: 
1. Potato, Onion & Chistorra Omelette and Tomato Bread
2. Tuna Tartar with Toast
3. Seafood Paella