Certificate Course in Spanish Cuisine – Lesson 1

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  (Eng)
Per Course Fee: $1,080 + Towngas Fun 10pts (CPWC1922) *Member discounts are not applicable 
Date & Time: 28 Oct (Tue)  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 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. 
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