Certificate Course in Spanish Cuisine – Lesson 2 

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!
Instructor: Edgard Sanuy - Head of the Spanish Division at Epicurean Group 
Per Course Fee: $1,080 + Towngas Fun 10pts (CPWC1923) *Member discounts are not applicable 
Date & Time: 30 Oct (Thu)  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：
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
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