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Charo Val -- Chef My name is Charo Val and I am a chef.
We are in a forest called Moncayo within the boundaries of Ágreda municipality, in the province of Soria.
I am here to tell you how to integrate the tastes of sustainable forests in your kitchen.
Some of the natural resources that forests provide us are mushrooms, truffles, Iberian cured ham, aromatic herbs, honey, fruits and berries, etc.
In this forest there is one autochthonous specie called "chordón". The "chordon" is a wild raspeberry with a full-rounded flavor.
I want to show you how to use all these forest resources in the kitchen.
Consuming wild food products is a good way to promote rural development. Grouping small producers under the PEFC umbrella brand will help them improve their position in markets.
How can chefs do a sustainable cuisine?
First of all, it´s possible to use PEFC certified wood in the building of the restaurant.
It´s also possible to choose certified paper in the menu of the restaurant or in the business cards.
You can also buy certified furniture coming from sustainable forests,
or you can use certified pellets to heat our kitchen or choose certified traditional cork stopper.
Finally, you will show our team of chefs where wild food products come from and how to handle them in order to conserve their flavors.
One of the features of these products is their flavors and lose them due to a bad conservation is a deep mistake
Thus, It´s very important to train the team of chefs so that we can do together a sustainable cuisine.