Marc Gascons and Fermí Puig, National Gastronomy Awards

Sant Fruitós de BagesThe Catalan Academy of Gastronomy and Nutrition held its grand gala evening, presenting its National Awards. This year, the award went to Els Tinars chef Marc Gascons in the Signature Gastronomy category, and to Els Tinars chef Marc Gascons in the Traditional Gastronomy category. in the charismatic chef who died almost a year ago, Fermí Puig.

In Gascons' case, receiving the award in the year that Catalonia is a World Region of Gastronomy is an "unexpected" honor considering "the number of leading figures and chefs who work so well." He recalled that it was his grandparents and parents who began this adventure, and that being part of the third generation, he experiences it as a "tribute to their career." For him, this has been an "injection of motivation to keep going. The daily effort of this profession is hard, but very rewarding." Gascons, who manages Els Tinars, the Bell-lloc restaurant, and La Fonda Cal Ros, which has just reopened in Girona's Barri Vell, explains that its "essence is Empordà cuisine": "We draw inspiration and immerse ourselves in these roots of traditional cuisine to create dishes."

Fermí Puig has not yet received the Sant Jordi Cross, a claim made by many of the people who enjoyed it, but he has received in memoriam the National Prize. Several members of his family attended the dinner, along with two people who were responsible for praising the chef: Ferran Adrià and Jordi Basté. Adrià met Puig during his military service. There, they cooked for the captain general. Fermí Puig saw that cooking would help him get through the ordeal, and chose a depressed boy to help him. This was Adrià. For his part, journalist Jordi Basté remembers Puig's generosity and humanity, apart from his pure Barcelona support. He says that he was one of the people who convinced him to take charge of the restaurant.The world on RAC1Both Ferran Adrià and Jordi Basté might not be where they are today if it weren't for Puig. Fermí Puig is also recognized as a scholar and a great scholar of Catalan cuisine.

Moha Quach, a success story

The Breakthrough Award went to Tarragona, to the chef and owner of El Terrat, Moha Quach, with a gastronomic offering that revives the city's Roman past, based on what they find in the Tarragona theatre and the surrounding countryside, as well as Moroccan recipes. Quach was born in the Rif region in 1990 and arrived in Catalonia when he was 12. He felt very welcomed here. "Once you've emigrated, you're no longer afraid of going somewhere else. It feels strange to me, a culture that's so close to us and feels so far away. We talk about Thai cuisine, and Moroccan cuisine, which is right next door, but people know very little about it." Receiving this recognition makes him think of the fond memories he has of Helena, the teacher in the reception classroom who taught him Catalan. "There were people from all over. A brutal cultural mix. The result here is there. Sometimes the teachers' dedication isn't appreciated. There are more successes than failures."

"Catalan gastronomy is much more than a collection of recipes: it's a reflection of our history, our diversity, and our capacity for innovation. At the Academy, we work to highlight this balance," said Carles Vilarrubí, president of the ACGN. Mònica Ramírez, one of the leading journalists in the world of gastronomy, expressed similar sentiments. "It's a source of pride for me. And not only because of the recognition of my work, but also because it makes the voices of the producers visible. Without them, we lose our identity, essence, and cultural heritage." Llançà. Serra was already selling ice cream when she was 8 years old and has worked in the family business all her life, which she currently shares with her partner, Paco Pérez, and her children, Guillem and Zaïra. She says she likes working with people. "In a town where it's hard to get to, and there are people." Mussels remind them of their grandfather who is no longer with us. With this work, you reach the soul of the people. "It's very nice and very rewarding," he explained.

The Special Prize went to Josper, the only machine that appears on restaurant menus. a single piece of equipment, an innovation that has revolutionized professional cooking. The magic box was created in Pineda de Mar in 1969 and since then the brand has not stopped growing and is found in kitchens all over the world. served by the restaurant Ó. Among the personalities from various fields, the three chefs from Disfrutar could not be missed: Eduard Xatruch, Oriol Castro and Mateu Casañas, or top politicians, such as the president of the Generalitat, Salvador Illa, and the minister Òscar Ordeig, as well as Les Cols, and Jordi Vilà, from Alkimia. Both, National Gastronomy Awards in previous editions.