The media chef believes important to “work to the experts” and considered to have been a “poorly explained” warning
Chef Ferran Adrià today defended flesh “quality and moderately” is eaten, when asked about the report of the World Health Organization on cancer risk by ingestion. “I will continue to eat meat moderately, very good quality,” he said in remarks to Efe Catalan chef, although asked to be left “work to the experts” considered to have been a “poorly explained” warning.
Adrià has indicated that it is known that “everything we eat will affect our health”, which has advocated that rule of “logic” and the products are consumed moderately. The Catalan chef, considered one of the best chefs in the world, explained that everyone thinks that “we must eat natural products” and what most do not know, for example, is that tomatoes we eat “is not natural” because it is a variety of the original that comes from the Andes.
This has been said before in Gijon inaugurate the exhibition “Innovation Space”, a traveling interactive space developed by Ferran Adrià in collaboration with Telefonica, which will be open from tomorrow.
During the inauguration, Adrià has said that the cuisine in Spain is experiencing “the best time in its history” and it is being incorporated into many “wonderful” young people.
“I see the Spanish cuisine as ever, the quality is amazing,” he stressed while also underlined the role of Asturias, which is “the most globally in their environment.”
Adrià has suggested that the tourism sector, together with the food industry, catering and food distribution, accounting for 27 percent of national GDP.
“The car” has been pulled in the last four years is tourism,” he said before remembering that around six million visitors come to Spain to enjoy its gastronomy.
Ferran Adrià has abounded in the importance of education linked to new technology, a discipline that the Internet “is changing the history of mankind”. “In Spain sounds a little Chinese and is a very big problem. They take us ten years ahead,” he emphasized.
The chef explained that the future will be education “on demand” over the Internet and the latest developments in this field has allowed “the intelligence of the human being in a hundred years has doubled.”
In this context, he referred to the Bullipedia, a tool for professionals containing coding kitchen the last 50 years and used to educate and inspire chefs. Thus, it will be considered an educational project that “will mark a new order in the understanding” of gastronomy. “The great problem of society is the anxiety that the investigation can not be linked,” he said.
Courtesy Car Service Barcelona