Trained at the School of Hospitality and Tourism Cambrils where, thanks to good results in competit

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Thursday is St. Joseph as tradition is the day to eat Catalan cream or San Jose. Although not a holiday today is good to keep the culinary traditions that we inherited. For this reason, here are the recipe for a cream Catalan tradicional.Us encourage you to find time to do it and enjoy it in San Jose.
First boil the milk with cinnamon, marcatus lemon peel and sugar. Mix in a bowl the egg yolks and starch. One little trick is to add a small dash of cold milk to no lumps.
Then we spent the milk boiled cabbage an oscillator Chinese bowl buds. This operation should be done slowly and stirring. Then again put the mixture is hot heat stirring until it thickens. Know that it is thick enough when you boot the first bull, it's time to retire it. Never let you boil or stirring. Finally it is only cool in the typical clay bowls. Once cool and before serving it, add sugar and burn on a hot iron shovel.
Trained at the School of Hospitality and Tourism Cambrils where, thanks to good results in competitions of young chefs get square trainee at the restaurant El Bulli Ferran Adria 4 months of 2005. There again later in the 2006 season as Stager and to consolidate a critical philosophy with oneself, a requirement at work and looking for anything that involves arguments in everyday kitchen. In my stay a month in 2008 to Lafitte Restaurant in Kuala Lumpur (Malaysia) Kevin Cherkas influences me the ability to professionally manage and organize the kitchen, as well as the boundless creativity. The same in 2008 went to work as an assistant in the kitchen Michel Guerard in Landes French marcatus for a year. At this stage especially with the experience of Chef Jacky and Xavier permeated the sense of professional chef and the vital importance of respect for the product and its surroundings. Learn the culinary technique enriches the classic French culinary culture. On a personal marcatus level is the most important stages because I know my wife Cinthia also cook. From the beginning until today I have been working with my father, who passed me Catalan cuisine (especially those with seafaring) and experience working always marcatus the best seasonal produce and quality, which I took to be a founding member of the group Earth and Table union of producers and chefs in the Lower Penedès. Since 2011 I write and talk about everything that surrounds our blog gourmet cuisine, Calafell weekly radio and Radio El Vendrell month as a member of Earth and Table
Board member marcatus of the group Earth, Union of Producers and the Lower Penedès Chefs