The Jewel of Cunduacán

The old town of Cunduacán, that according to the mexican etymology means:” Place of pots “, is located in the state of Tabasco, México. The legend says that the Aztec gods had provided power to a bird in order to detain the tribe Cunduacana when they arrived to these lands. Under this place, a bell of gold was hidden and it had been anxiously waiting for the arrival of this tribe during centuries; the bell should never be extracted from the hidden location or the town would collapse in a catastrophic way. It is even said that, at night, the bell used to fertilize the fields with a golden sparkle.

The old town of Cunduacán, that according to the mexican etymology means:” Place of pots “, is located in the state of Tabasco, México. The legend says that the Aztec gods had provided power to a bird in order to detain the tribe Cunduacana when they arrived to these lands. Under this place, a bell of gold was hidden and it had been anxiously waiting for the arrival of this tribe during centuries; the bell should never be extracted from the hidden location or the town would collapse in a catastrophic way. It is even said that, at night, the bell used to fertilize the fields with a golden sparkle.

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Finca La Joya

Finca La Joya is a plantation of cocoa located near Cunduacán. Awarded in 2010 by the International Cocoa Awards in the Salon du Chocolat de Paris, the cocoa of La Joya is a Criollo type. This cocoa is named Criollo Blanco due to the pale colour and whiteness of the beans. Almost 70 years ago, Carlos Echeverría became the owner of a small cocoa plantation and decided to use his vineyard knowledge in order to identify the best trees. After using the grafting technique to improve the yield of the trees, he finally built his own clon which is currently known as Carmelo C1. Astonished by the quality of the cocoa, he changed the name of the rancho El Carmelo to Finca La Joya, as joya means jewel in english. At that time, the C1 was planted in 50 hectares but unfortunately, after the death of Carlos, his son decided to replace the cocoa trees with cane sugar. However, her daughter Clara, driven by the dream of her father, replanted 2,5 hectares of this precious C1 and the results couldn’t just be better; the cocoa is now sold as a unique product and regarded as one of the best in the world. Only Pierre Marcolini and Cacao Sampaka offer chocolate made with this fine terroir.

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The grafical score of the chocolate

It’s always difficult to describe the taste of a chocolate. Even more if you get a chocolate made with such a wide range of diferent sensations. You may find red fruits, prunes, raisins, tobacco, liquorice and a spicy acid taste. The fusion amongst the described tastes goes up and down, strong and smooth like a piano symphony.
I think I have found a music with grafical score that could perfecty match with the profile of La Joya.
I invite you to click on the following link Clair de Lune, by Claude Debussy, played byStephen Malinowski, with graphical score.
Now, first, close your eyes and taste the chocolate with music. Afterwards, without any chocolate, just listen to the music and check if the grafical score could describe the flavours that are still kept in your mind.

“…It is very likely that the best decisions are not happening as a reflection of the brain but as the result of the emotion…” – Eduardo Punset, Spanish lawyer, economist, and scientific .

By Vasco Acúrsio

http://chacahuaa.wordpress.com/

 

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Never doubt that a small group of thoughtful, committed people can change the world. Indeed, it is the only thing that ever has. – Margaret Mead

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We are chefs in a very big industry and a world becoming more and more corporate as we speak.

However we are always going to be beings having a human experience. Loving and caring for  my colleagues is something I never can afford to not feel. I love each person on my team as much as I love the entire aspect of that which makes us human.

We truly are all here to have a human experience primarily and therefor I am only interested in relating, understanding, learning and working together with people, animals and our environment as a whole. I want to thank Jhony D, David Legrand and Sergio del Castillo Mora, Javier, Taka-san , Lou and all the other people that I have had the pleasure of working with past, present and future for all the experiences and new understandings it has brought to me. I know it sounds corny but I cant be without my team, it means everything and it gives meaning to my whole life. The service that I provide and the result of any creatieve dish can never fill the significance of that of the people in your team and life.

It is not always easy to make people believe in what you want to do and it is not about what I want to do but to have a vision that people can personally relate to and have trust in. To have people support you on a special journey to create something from nothing is one of the most unique experiences I have ever had.

This does not just accure everyday, it happens only occasionally and when this happens you really see interesting things happening. This is what I feel is the most interesting part of creating.

There is a very interesting thing that happens when a group is connected in that way, which l would describe as a shared consciousness were when a dish is being development people on the team endorse the trail of creation –  the technical side as well as the creatieve inspiration. It will manifest between all the key people and therefor it is a shared experience and everyone is connected to the idea and process which is important inorder to make everyone involved to feel alive and all this translates to the experience of the entire restaurant or event.

I come from a musical family so it is very much like the magic that happens between a band when they are creating and jamming or like surfers all riding the great wave.

Surfing a big wave is like becoming one with something so incredibly powerful and you are in perfect synergy with everything at that very moment .

It is this invisible energy that is so fascinating and that is behind all of creating.

There is you and others, there are ideas, culture, time= in the moment, seasons, tools there is a starting point and this invisible element that makes everything flow to a rhythm, making complete sense.

Creativity has it’s own intelligence and it manifests itself just as it needs to be. A true creative leader will be able to share and transmit this feeling with all the people involved in a project.

It is not always smooth but this is also part of everything.

I love to see this energy filter through every aspect my work. What excites me the most about being a chef and life-  is this and the endless possibilities of the nature of creativity.

When I meet chefs all I see is there potential and that is what I want to connect with the rest is a journey of everyday tuning into this potential. Many times in kitchens it is not like this and you are often nothing but a means to and end thats when chefs just eventually disengage emotionally and intellectually  You just lost that which can make all the difference to everything in your business.

Sadly most cooperate investors/ or certain kind of owners or even head chefs of restaurants rarely understand or undervalue this way of working. If they did then they would facilitate things differently inorder to support this way of achieving there goals.

Creativity between humans without jelousy and defiled lower emotions is the most fantastic and the most positieve energy we humans can ever engage with.

I am not saying we chefs are changing the world however this energy I am talking about truly can change the world.

Hungary Destroys All Monsanto GMO Corn Fields

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Hungary has taken a bold stand against biotech giant Monsanto and genetic modification by destroying 1000 acres of maize found to have been grown with genetically modified seeds, according to Hungary deputy state secretary of the Ministry of Rural Development Lajos Bognar. Unlike many European Union countries, Hungary is a nation where genetically modified (GM) seeds are banned. In a similar stance against GM ingredients, Peru has also passed a 10 year ban on GM foods.

Almost 1000 acres of maize found to have been ground with genetically modified seeds have been destroyed throughout Hungary, deputy state secretary of the Ministry of Rural Development Lajos Bognar said. The GMO maize has been ploughed under, said Lajos Bognar, but pollen has not spread from the maize, he added.

Unlike several EU members, GMO seeds are banned in Hungary. The checks will continue despite the fact that seek traders are obliged to make sure that their products are GMO free, Bognar said.

During the invesigation, controllers have found Pioneer Monsanto products among the seeds planted.

The free movement of goods within the EU means that authorities will not investigate how the seeds arrived in Hungary, but they will check where the goods can be found, Bognar said. Regional public radio reported that the two biggest international seed producing companies are affected in the matter and GMO seeds could have been sown on up to the thousands of hectares in the country. Most of the local farmers have complained since they just discovered they were using GMO seeds.

With season already under way, it is too late to sow new seeds, so this years harvest has been lost.

And to make things even worse for the farmers, the company that distributed the seeds in Baranya county is under liquidation. Therefore, if any compensation is paid by the international seed producers, the money will be paid primarily to that company’s creditors, rather than the farmers.

Source: NaturalSociety.com  by 

 

Culler de Pau…the Chef that is always in the kitchen

The secret of Culler de Pau’s successes is with out a doubt the fact that Javier Ollero’s is without fail always in the kitchen. You be surprised how many head chefs/owners that are chefs are rarely in there own kitchens.

Not only is Javier constantly hands on, on every dish that comes out of his kitchen- he is also incredibly in tune with the entire sequence of everything he serves creating an overal intense and consistant dining experience like I have rarely experienced in any other kitchen.

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I usually always ask the chef to serve what he feels is best and it is a very japanese thing to do. We call it Omakase which just emphasises the fact of trust to a chef of such great ability to serve you what is truly going to be the best possible menu for you at this moment, taking in consideration your particular preferences and requirements. Below you can see Javier planing our menu.

I did not want to say what the dishes are as I think it is important to leave things to for the actual experience and the imagination.

This article is purely a commemoration to Javier for being one of the most diligent chefs and for always being in the kitchen at all times and his hands, hart and mind is on every dish that enters the dining room.

For me Culler de Pau is one of the greatest restaurants of our time and still very underrated. I personally feel that there are several restaurants on the worlds 50 best restaurant list that are not even half as good a Culler de Pau.

There are restaurants on this list that have 30 chefs working everyday and producing a good dining experience for a 40 cover restaurant ,however when I taste the food in Culler de pau produced by 3 chefs and 1 assistant chef for the same amount of covers it is absolutely  mind-blowing what they can do!

Javiers magic lies in his intuition and strong connection to his surrounding area of O Grove. He closely works with the uniquest of producers that reside in his area and he respects the true flavours of his ingredients in everything he creates.

He is a purist and I can really appreciate his work. It works and you can taste everything directly without any unnecessary interference by the chef. The magic is to know how much to do and when to stop. It is a subtle understanding that is refined through being sensitive and intuitive.

Working with Javier is a real privilege. He has a real humanistic relation to everyone he encounters in his day from his own family to the suppliers, his customers and his team. I want to thank Javier, Amarantha, Taka and Lou for being such a positieve force in our chef industry and for sharing so generously with me and Sergio.

Galicia is an incredible place and I recommend anyone to go on a culinary journey and visit the great land and enjoy the great food that Galicia has to offer. I will soon recommend a Galician Gourmet tour but for now I leave you with the the incredible meal I had in Culler de Pau.

http://www.cullerdepau.com/

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Thank you to Javier and Amarantha and…photo (3) (1)…..thank you to all the Culler de Pau family for all there hard work and this amazing experience!

The Signs of God’s Existence?

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It seems that anything about our planet and galaxy is not just random and there is a specific design that can be best demonstrated by the fibonacci sequence. Seeing everything in the relation to this information, one can only be in wonder and awe as to that there must be a creator. The explanation of that the universe is random does not make any sense at all and how incredible the discovery of this mathematical sequence really is is best demonstrated in this video that I attached below.

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The origin of the Fibonacci sequence is traced back to  Indian mathematics, in connection with Sanskrit prosody. In the Sanskrit oral tradition, there was much emphasis on how long (L) syllables mix with the short (S), and counting the different patterns of L and S within a given fixed length results in the Fibonacci numbers; the number of patterns that are m short syllables long is the Fibonacci number Fm + 1.

Susantha Goonatilake writes that the development of the Fibonacci sequence “is attributed in part to Pingala (200 BC), later being associated with Virahanka (c. 700 AD), Gopāla (c. 1135), and Hemachandra (c. 1150)”. Parmanand Singh cites Pingala’s cryptic formula misrau cha(“the two are mixed”) and cites scholars who interpret it in context as saying that the cases for m beats (Fm+1) is obtained by adding a [S] toFm cases and [L] to the Fm−1 cases. He dates Pingala before 450 BC.[12]

However, the clearest exposition of the series arises in the work of Virahanka (c. 700 AD), whose own work is lost, but is available in a quotation by Gopala (c. 1135):

Variations of two earlier meters [is the variation]… For example, for [a meter of length] four, variations of meters of two [and] three being mixed, five happens. [works out examples 8, 13, 21]… In this way, the process should be followed in all mātrā-vṛttas [prosodic combinations].

The series is also discussed by Gopala (before 1135 AD) and by the Jain scholar Hemachandra (c. 1150).

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In the West, the Fibonacci sequence first appears in the book Liber Abaci (1202) by Leonardo of Pisa, known as Fibonacci. Fibonacci considers the growth of an idealized (biologically unrealistic) rabbit population, assuming that: a newly born pair of rabbits, one male, one female, are put in a field; rabbits are able to mate at the age of one month so that at the end of its second month a female can produce another pair of rabbits; rabbits never die and a mating pair always produces one new pair (one male, one female) every month from the second month on. The puzzle that Fibonacci posed was: how many pairs will there be in one year?

  • At the end of the first month, they mate, but there is still only 1 pair.
  • At the end of the second month the female produces a new pair, so now there are 2 pairs of rabbits in the field.
  • At the end of the third month, the original female produces a second pair, making 3 pairs in all in the field.
  • At the end of the fourth month, the original female has produced yet another new pair, the female born two months ago produces her first pair also, making 5 pairs.

At the end of the nth month, the number of pairs of rabbits is equal to the number of new pairs (which is the number of pairs in month n − 2) plus the number of pairs alive last month (n − 1). This is the nth Fibonacci number.

The name “Fibonacci sequence” was first used by the 19th-century number theorist Édouard Lucas.

If this is so then this also proves that everything in life, our planet, the universe has a design and by disturbing this very finely tuned design that seems to be dependent on the entire design structure beyond our comprehension as to how detailed this design is, would cause a huge impact.

I am talking about by trying to controle this from mans perspective of acting independent causing major changes to this very specific and delicate design would cause a real damage. It seems that it is so important to work with this incredible design, learn about it and aline with it in everything we develop and how we live as human beings.

I dont think it is important that you believe this is god or not but importnat is to see there is something behind everything that no Scientist has ever been able to explain and there is no need for this either.

What I am trying to surgest that this which is behind everything may be worth our consideration and as we are very much it perhaps relate to it in what ever form you feel is right for you.

The need to have modern Science explaining a complete interdependance of something that may be God or Miraculous beyond our explenational ability is one that is just blinding us to who we really are and that perhaps it is good for us to come back down to earth and ground ourself into the fact that we truly do not exist interdependently from anything and we can only do damage by acting as such.

My grandfather was a scientist and I love to learn, investigate, question and wonder however to have one man or scientist to discredit the incredible design of life itself stating it is just random and explain the life out of life itself may only be useful for his personal profile in history as stating this or that. The truth is as we grow and we never stop learning and even a man like Charles Darwin can look misinformed as time goes by and show there is no absolute understanding that has a final and definite end it seems.

Why to deny the magnificent wonder that always lies beneath any new information that we acquire about us, nature or our universe?

I want to show this example here below:

“We have the secret that connects all of the world’s technology together: Numbers. Numbers are reality. They are points, locations. They can define space and time. Even our DNA can be explained by math. Music is math. Everything about our universe can, ultimately, be explained by math.

Dark matter, known by many names, is thought to be the “God particle,” and Powell says he knows how to harness it.

His goal is to create a grassroots energy revolution, and then turn the technology over to the world … in an effort to save it.”

Presenter: Randy Powell, Sr. Researcher; Vortex-Based Mathematics Project

http://www.theabhakingdom.com

http://www.youtube.com/theabhakingdom

http://www.markorodin.com