Sure! Here’s the translation into American English:
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The European campaign “Foie Gras in Reels” recently held a masterclass at the Basque Culinary Center, aimed at culinary students. The goal of this initiative, organized by the Spanish Association of Fat Waterfowl (Interpalm), is to delve into the characteristics of Foie Gras and its potential within contemporary cuisine, thereby seeking to establish a connection between new generations and this iconic product, which, despite its history, continues to be relevant in today’s gastronomy.
Ignacio Marín, Graduate Chef at BCC, led the session, emphasizing that Foie Gras not only represents a culinary tradition but also reflects rural culture and the innovation that characterizes the gastronomic field. Marín stressed the need to protect and promote this food proudly in modern cooking.
The masterclass was structured in two parts: a theoretical section and a practical one. In the theoretical part, students received the Manual of Foie Gras, a resource that includes recipes, techniques, and information on the impact of this product on rural areas, as well as the sector’s commitment to animal welfare. The practical session was particularly noteworthy, as Marín demonstrated advanced techniques for handling Foie Gras, highlighting its versatility and transformative ability in various culinary creations.
Among the recipes presented were poached foie gras in strawberry marinade and a foie gras terrine with pickled carrots, showcasing how this ingredient can elevate any culinary proposal. Marín emphasized that Foie Gras is a “blank canvas for creativity,” offering endless possibilities for chefs willing to experiment with it in their dishes.
Beyond training future chefs, this masterclass aims to turn students into ambassadors of Spanish gastronomy. The “Foie Gras in Reels” campaign also seeks to raise awareness among young people about the cultural, gastronomic, and nutritional value of this product, highlighting the sector’s commitment to sustainable practices.
With Spain positioned as the fourth-largest producer of Foie Gras in Europe, the focus on sustainability and respect for animal welfare is becoming increasingly relevant within the industry. Thus, Foie Gras not only stems from a rich culinary heritage but also stands as a symbol of innovation and creativity in the cuisine of the future.
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via: MiMub in Spanish