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THIS BLESSED PROFESSION.
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 Castellano |
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We are living in a historical moment in which anybody could bet for an absolute prosperity. In our area, it is due to the spectacular increase during this year of the amount of tourists that visit Catalonia and, specially in Barcelona and its surroundings, the business devoted to catering have experienced a notorious boom, particularly among those that work well.
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With this last sentence I try to summarize a professional and ethical code, which is not written, that everybody devoted to the noble art of gastronomy should be familiarized with, without the need of it being imposed. It is useless to say that everything is licit as long as it makes money. “Laugh now and cry later” is nonsense. The ones that are really competent and able, the ones that love an impeccable service, know that the customer, who pays according to what is being given, needs to be justified – and not precisely with the bill- of what he pays when he finishes after the lunch or the dinner.
Gastronomically speaking, Spain, and specially Catalonia, are in the vanguard. Catalonia and the Basque Country store up the best awards in the culinary world. But if we look to the future we could say that we can be more optimistic than ever. It is true that in Galicia, Andalusia, Castile and in the provinces of Alicante, Castellón, Murcia and Valencia there are names that deserve anyone’s respect and that produce professional envy. They are young cooks that have the key to success. We can be sure that very soon they will be acknowledged officially.
In Castelldefels, apart from the members of the Confraria Gastronómica Mes Onze, we can be very proud of the nomination of establishments of high value that make it the gastronomic capital (also tourist) of the Baix Llobregat. The region surrounds the Catalan capital, Barcelona. And here you can find all those who visit the city but do not want to be immersed into the hustle and bustle of the city. In Castelldefels the air is clean, the Mediterranean sea surrounds the whole area, you can play any sport and in five minutes you can get to the airport.
It is now eighteen years since we started the Confraria, and we can be proud of its contribution to the emergence and stabilization of the good cookery in Castelldefels. Probably – and I say it unpretentiously- we have worked as a magnet, being an active group, to attract the gourmets of the area. We have been with Ferrán Adrià, to whom we have presented our golden and diamonds insignia; we have also been with Santi Santamaría, who has given a masterly lesson in the Escola de Restauració. We have also contributed with our trips to different countries of the world (Puerto Rico, Thailand, Dominican Republic, France, Norway and Holland), where we have suggested a cultural exchange based on the new good cookery of each place, to expand the Spanish and Catalan cookery that is being more and more accepted, as well as praised. And, obviously, we feel very proud of this yearbook that you have in your hands now and that has been published during the last sixteen years.
I want to thank all those – individuals and institutions- that have collaborated in expanding our entity, our village, and our blessed profession.
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Miguel Yepes
Presidente of
* Confraría Gastrónomica Mes Onze *
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Magazine year 2.006
"Comer en Castelldefels" |
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Magazine year 2.006
"Mes Onze " |
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Design:
Castelldefels Web
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