A Premier Culinary Gathering
The eighth edition of Orígenes Gran Canaria Me Gusta took place this Monday at the Los Olivos Ecological Farm in Telde. This event has firmly established itself as the leading gastronomic gathering in the Canary Islands. The conference was opened by the President of the Gran Canaria Council, Antonio Morales, who emphasized “the importance of the participation of the eleven training centers involved, as they are the future defenders of an inseparable duo: territory and gastronomy.”
Morales highlighted the event’s remarkable growth, noting that it “has evolved from a pioneering meeting into the major industry event in the Canarias, a source of pride for the island and for our primary and tourism sectors.”
Star Chefs and Local Ingredients
The first presentation was given by Gran Canarian chef Borja Marrero (Muxgo, 1 Michelin Star, 1 Green Star, and 1 Repsol Sun). He presented six dishes centered around a quintessentially Canarian surplus product: cheese whey, which forms part of his seasonal menu. “Events like Orígenes are essential to continue championing local produce, which as someone in love with my land, Tejeda, I want to take as far as possible,” Marrero told a packed audience.
Hosted by communicator Verónica Zumalacárregui, the event continued with a demonstration by Valencian chef Edu Torres, accompanied by Cristina Polo and Maxime Pennequin. They prepared a rice dish with mushrooms cultivated by this couple in Gáldar under the innovative Coffee Fungi project, which uses coffee grounds as a substrate to produce different varieties of fungi.
Wines of Memory and Culinary Innovation
Subsequently, experts José Romero and José María Márquez from the Jerez-based winery León Domecq took the audience on a journey through “wines of memory.” “We don’t just sell liters of wine; what we have is a treasure steeped in tradition,” explained Romero, as public tastings highlighted the value of tradition and territory.
Later, Leonese chef Samuel Naveira showcased his personal interpretation of Atlantic sea bass, a Canary Islands product that he integrated into his gastronomic proposal with nods to Japanese cuisine. Richard Díaz and Víctor Suárez then gave a joint presentation exploring island cuisine through memory and territory, underscoring the power of origin in culinary creation.
The Role of the Sommelier
A roundtable discussion brought together leading sommeliers Diego Tornel, Silvia Camarero, Cristina Navarro, and Daniel Giganto. They debated the DNA of their profession and the key role of the dining room in the overall gastronomic experience.
Inspiring a Full House
The first day concluded with an intervention by Diego Guerrero, chef of the DSTAgE restaurant in Madrid, who reflected on origin as a creative engine in contemporary cuisine. With over 400 attendees and the participation of more than 250 students from eleven training centers, the meeting closed its first day with a full house, cementing its role as a major forum for inspiration, innovation, and the defense of local produce in the Canary Islands.
