Carlos Álamo: “The gastronomy of Gran Canaria is recognized for the product and the modern proposals of our chefs

Gran Canaria certainly made an impact on the second day of Madrid Fusión. Its commitment to locally sourced products and its presentation, showcased through the work of nearly 50 chefs from the island, is proving to be a hot topic. Thousands of people visited its two stands on Tuesday, March 29th, and several presentations of the tourist destination were given: one to the national media and another to travel agencies. Furthermore, the Minister of Tourism, Reyes Maroto, and the Minister of Agriculture, Luis Planas, came to learn about Gran Canaria's offerings, expressing their admiration for products such as cheese, coffee, and various types of fish, among others, and congratulated the Tourism Councillor on the presentation. Among the presentations, those given by the chefs of Restaurante Pícaro, La Cocina Dulce de la Casa Romántica, Restaurante Hestia, La Aquarela, and 360º, located in the Hotel Bohemía , were particularly noteworthy.

 

What is the objective of Turismo de Gran Canaria in Madrid Fusión?

What we are trying to do is extend the economy generated by Tourism to develop more business and restaurant projects on the island and, in this way, the income it generates reaches more people and more municipalities. Tourists demand a quality gastronomic product that also has the personality and flavor of the island. We understand that this product speaks or represents the island in the same way that the artisans' products do and represent us wonderfully. Furthermore, today's tourist client is very aware of the gastronomic experience. 

 

What aspect do you consider necessary to value?

What is seen here and I think should be highlighted is the good work of our chefs and the high level of their proposals, based on their creativity and the taste and care they show with the local product. The show here is them and we offer them the platform to sell the destination through gastronomy. They are young in age but masters in knowledge. Many have been trained outside, in large kitchens, and others in our schools and kitchens. They all present or reinterpret the traditional dishes of Gran Canaria and the possibilities of the products in gastronomic proposals that are avant-garde. In Madrid Fusión we have seen, through an audiovisual system, how cheese, gofio, octopus, coffee and many other products from our land work. They manage to transform the usual dishes and do so with risky proposals that have been very popular at Madrid Fusión. Our main stand has been constantly full, even though our tastings involve having to sit, listen and offer a final evaluation, unlike those that traditionally offer food in the halls of Madrid Fusión. Gran Canaria and its gastronomy is innovative and no longer goes unnoticed. 

 

 

 

 

Does this have an impact on the Gran Canaria economy?

Yes of course. It does so in a notable way in the tourism economy, since customers now have gastronomic interest among their priorities when traveling. Our satisfaction surveys indicate that it is the tourism product best valued by our clients, with a rating of 84 points out of 100. This also has to do with a greater presence of national, French, Belgian or Dutch clients and the interest that show. On the other hand, this is reflected in the increase that we have experienced in tourist spending on the island and which today places us as the island of the archipelago on which tourists spend the most money. 

 

Have you been able to hold institutional and political meetings?  

Yes of course. This fair, like many others, tries to offer links and connections that can later lead to projects. We were able to greet the Minister of Tourism, Reyes Maroto, who already knows us well and declared herself an admirer of our products. So did Luis Planas, Minister of Agriculture, who said that what he likes most is our cheeses. We are convinced that through gastronomy we can attract many tourists. We can bring a higher quality tourist and bring us closer to the inalienable goal of excellence. Gastronomy also allows us to take tourists to other municipalities and distribute their income among the 21 municipalities of Gran Canaria, with the value that this has for the primary sector. 

 

Is the product the star?

Evidently. Furthermore, I believe that as volcanic islands in the middle of the Atlantic and the characteristics of the allyses and our geography we obtain a product that is different. For me it is better, but it draws attention and that is what we want to highlight. We have a product that invites innovation and experimentation to surprise the customer, but with respect for tradition, of course.    

 

How has the route of Gran Canaria been in your five participations?

Well, from more to less. We have quadrupled the initial budget and this year we are taking the most ambitious bet and a team of chefs who are stars. We brought about 50 kitchen professionals, with a wide representation of women, and it is a sample of the gastronomic experiences that they will find in Gran Canaria. The product of Gran Canaria has always been recognized, but now we have some masters when it comes to trying and developing avant-garde gastronomic proposals from this resource. The main gastronomic magazines and awards already recognize them. I sincerely believe that Gran Canaria cuisine is fashionable. Every day it is more recognized by both professionals and tourists. It is also true that the pandemic made us stop, look inward and start working on our quality products. I always say that the product is different because of the sun, because of the climate, because we are a volcanic land, because of many things... and because of our great professionals, since many have experience in the best kitchens and have once again brought out the best in us. product. It is what they are doing and the tourist appreciates it. I think we are on the right track, in this sense. 

 

Have you taken the opportunity to present the II International Cheese Forum, Gran Canaria Cheese Meeting?

Yes. There are few places with so much variety and quality in terms of cheeses. Without a doubt, we are the territory with the best cheeses and the greatest variety per square kilometer in Spain and we need an international event that helps us become better known in this sense. The general director of Food Sovereignty of the Cabildo, Alejandro Báez, accompanied us, since it is a shared project and we brought the master cheese maker Isidro Jiménez. The meeting will take place in Infecar on July 11 and 12 with the presence of prominent Spanish chefs and international specialists who will present their work with this product so representative of the cuisine of Gran Canaria. We have a great product, we are big protagonists in terms of awards and we want the cheese to also be an attraction for the tourist customer. In total there will be 7 culinary demonstrations, 2 round tables, 4 practical cases and 3 workshops led by international leaders of cheese culture. In addition, the I International Cheese Sandwich Championship will be held.

 

A conclusion?

We have the objective of claiming the place of honor that our gastronomy holds for us, within a country with great gastronomy, but the truth is that we get the feeling that we are already known and recognized. We are no longer just potatoes with mojo, but an island with a varied, modern, attractive and top-notch offering. And our intention, and that of everyone, is to continue moving forward and position ourselves as a leading gastronomic destination.