My spanish is not good but my father in law translate a little of what I wrote for my spanish friends…..
“…….Siempre he creído que el mundo de la pastelería offeres todos los otros cocineros un finde nueva ventana para evolucionar hacia nuevas dimensiones dentro de los alimentos.
Al unir todas nuestras habilidades, frente a la casa, artistas, cocineros, pasteleros, escritores, música podemos crear una y otra vez los movimientos que ayudan a impulsar la inspiración de una generación a la siguiente!…. Todos tenemos que seguir avanzando nuestras mentes, aceptar que todo es posible, conectar y pensar hacia adelante y lo más importante …….. juntos!
Quiero dar las gracias a los 4 chefs para tomar el valor de hablar tan sinceramente……”.
Hijos en la medida de vuestras posibilidades, no dejar nunca de aprender, leer y practicar en todos los asuntos relacionados con vuestra profesión, será vuestra mejor inversión para el futuro….
I love ice-cream and more so I love the infinite dimensions and imagination we can reach with ice-cream.
This is what this convention was about and not just with any old pastry chefs and artisan Ice cream wizards but with Angelo Corvitto the Godfather and provocateur of the possibility’s of frozen enigmas and dreams himself.
This is what he say’s and it is truly wonderful to read:
“When I started out as a professional ice-cream maker at the end of the 70s, the sector was very limited and shut out the possibility of learning the trade. There were no schools or courses, or even specialized books or magazines to obtain information on ice-cream making. I found it very hard to start and get going and I promised myself then that I would share everything I could manage to learn or find out with all those interested in starting or refreshing their knowledge in the world of ice-cream.
That is why the doors of my workshop have always been open to all professionals who wanted to visit me. I have never refused a visit or rejected a request for advice on how to concoct a certain dish and all those who know me can confirm this. I have never neglected to participate in journees or courses or to collaborate with companies to discuss the subject of ice-cream either.
My intention is to put an end to the vicious circle I found myself in when I started out. It turns out that people who don’t know have to make every effort possible to learn on their own, and when they do know, they don’t share their knowledge with the rest, meaning that those who begin afterwards have to start from scratch again and again. This doesn’t happen to all professionals but it has happened to a lot in this profession and, as a result, there is no record of any progress or development, which, in my opinion, prejudices all those who are dedicated to this line of work.
Cooking habits have changed a lot over the past decade. Gastronomy in general and especially cookery has shown an amazingly rapid, positive development.
Traditional ice-cream cannot remain tethered to the past. It must be modernized and take its rightful place in modern gastronomy. However, this cannot be achieved through the efforts of one or only few people but must be able to count on the support of most of those who dedicate themselves to this nice profession which is our livelihood.
We have to leave behind this small-minded attitude that makes us hide away in our shells like snails and communicate with others. We have to share our knowledge, combine experiences and start debates to solve any problems that may arise. We have to create a platform of knowledge to which each one of us contributes with a grain of sand to make new links until we create a pedestal that promotes traditional ice-cream to its rightful place.”
On May 29 conference took place in “Finca De Los Arandinos” (in Train, near Logroño) an incredible place.