Tenerife’s Juan Carlos Padrón is Runner Up to Spain’s Chef of the Year 2012


توصيات الفوركس اليوم Last week Tenerife Magazine shone a spotlight on the quiet chef whose culinary skills have taken him to the final of the Concurso Cocinero del Año 2012 in Barcelona last week. Today we’re very proud to report that Juan Carlos Padrón was declared runner up to Chef of the Year, pipped at the post by winner VÃíctor Manuel Rodrigo from Valencia.

http://asandoc.com/?dwonsnow3=%D9%81%D9%88%D8%B1%D9%83%D8%B3-ava&39f=b1 Juan Carlos returned to his family restaurant El Rincón de Juan Carlos in Los Gigantes having beaten four of his six fellow finalists at the cooking spectacular hosted by Martí­n Berasategui, holder of three Michelin stars and three Repsol soles.

http://asect.org.uk/?ilyminaciya=%D8%B3%D9%88%D9%82-%D8%A7%D8%B3%D9%87%D9%85-%D8%AF%D8%A8%D9%8A&5cb=4a Here at Tenerife Magazine we’re blown away by the fact that we have a home grown chef who is ranked at the very top of his profession and thanks to his skill and his passion for cooking, we have some of the finest cuisine in Spain on our doorstep at El Rincón de Juan Carlos.

see url ¡Felicidades Juan Carlos!


The Chef Who’s Putting Los Gigantes on the Spanish Gourmet Map

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Occupying a small, unassuming corner behind the plaza in Los Gigantes is Restaurant El Rincón de Juan Carlos. From the outside you might not give it a second glance, passing it by in favour of a table in the plaza, but to walk by its door is to pass up the opportunity to sample some of Spain’s finest gastronomy. And that’s not just my opinion, that’s official.

source On March 29th 2012, at the BCN Vanguardia conference centre in Barcelona, six young chefs drawn from across Spain will compete for the title of Cocinero del Año 2012 (Chef of the Year 2012) at the IV Concurso Cocinero del Año (CCA), and one of those finalists will be Juan Carlos Padrón, the chef who lends his name to the family restaurant.

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source url Last week, Tenerife Magazine went along to Restaurant El Rincón de Juan Carlos in Los Gigantes, which is considered by many to be the best restaurant in the Canary Islands, to meet the rising young star of the Spanish gastronomic world and to find out what it takes to become a top chef.


شركة iforex As I entered the bijou restaurant, tucked onto the corner of Pasaje de Jacaranda, I was struck by the complete lack of pretensions in the dining room. Were it not for the menu outside and the knowledge that there was a maestro at work in the kitchen, I might have mistaken it for any other restaurant in the resort. The simple, lemon décor, white linen and original artwork (Juan Carlos” wife is the canvas artist in the family) made no attempt to detract from the reason you enter that doorway ““ to enjoy truly excellent cuisine.

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Occupying a table in the corner of the restaurant, I begin to ask Juan Carlos about his career as a chef and how he came to be such an accomplished culinary artist.

Juan Carlos tells me that cooking is in his blood and just about everyone in the Padrón family tree for the past three generations has worked in the production and preparation of food. His grandfather was a fisherman, his grandmother and mother both cooks and his father a chef. Growing up in the family restaurant, Juan Carlos” culinary training began when, as small boys, he and his brother Jonathan were given a pot with carrots and potatoes to play with.

“When I was a small boy my father placed crates for me to stand on so I could reach the sink to wash dishes,” says the ever-smiling chef. “As I got older I learned to give out the menus to customers, to take the orders and to serve the drinks. Then I started to do some flambés supervised by the chefs, and to clean the fish and serve it.”

Since leaving the family restaurant to train as a chef, Juan Carlos has worked in Michelin starred restaurants in mainland Spain and France as well as in the restaurant El Drago in Tegueste where he worked alongside Carlos Gamonal. Attending seminars in El Bulli with Feran Adria and in El Celler de Can Roca with the Roca Brothers, gastronomic influences on the young Tinerfeño chef have been at the very cutting edge of the world’s most creative cuisine.

__utmpk The best chefs in Spain
Now on its fourth edition, each CCA final takes two years during which 60 professional chefs are selected from more than 1,000 applicants drawn from all parts of the Spanish mainland and islands to compete in six semi-finals. The winners of each heat then compete in the final to find the Cocinero del Año (Chef of the Year).

The chefs have to prepare a balanced menu with the correct amount of vitamins, carbohydrates, proteins, fats and fibre, all for under €16 cost. The three courses are judged on flavour, composition, presentation, creativity, texture and aroma as well as the professionalism of their preparation. Juan Carlos was the only chef from the Canary Islands to be selected to participate, and he went on to win his semi-final which was held in Malaga on 1st June 2011.

On 29th March 2012, at the BCN Vanguardia conference centre in Barcelona, Juan Carlos will join his fellow semi finalists; Victor Manuel Rodrigo, Juan Jiménez, Marco Varela, Sergio Bastard and Javier Estévez, in the final which will be hosted by three Michelin stars chef and President of the CCA, Martín Berasategui.

اسهم سابك تداول The menu
Amazed at the €16 cost tag as the criteria for the menu in such a prestigious competition, I ask Juan Carlos what his winning Malaga menu consisted of.

“The starter was Steamed Parmesan Ravioli in a Lentil Reduction with Onion Petals; main course was Fillet of Parrot Fish with its Livers in a Seafood Sauce and for dessert, Warm Apple Terrine with Cinnamon Ice Cream.”

Since the competition, the parmesan raviolis have made it onto the menu at El Rincón de Juan Carlos and I can vouch first hand for their sublime flavour and texture ““ they’re like fairy pillows of soft, parmesan down that melt on the tongue. The ‘classic’ menu at El Rincón de Juan Carlos features dishes which combine taste and texture in a way that doesn’t just delight the palate, but that also provoke experiences and feelings. For those who appreciate top notch gourmet food, El Rincón offers a tasting menu which affords diners the chance to sample some of Juan Carlos” most creative dishes.

As we chatted, the tables of the restaurant began to fill and I asked Juan Carlos what the menu specialities are at Rincón de Juan Carlos.
“We don’t have specialities,” he tells me earnestly. “Every dish we do is a speciality and the menu changes frequently to incorporate seasonal ingredients.”

http://asandoc.com/?dwonsnow3=%D9%85%D8%A4%D8%B4%D8%B1-%D8%A7%D9%84%D9%81%D9%88%D8%B1%D9%83%D8%B3-%D8%A7%D9%84%D9%85%D8%AC%D8%A7%D9%86%D9%8A&c56=8f It’s a family affair
Now in its ninth year of operation, El Rincón de Juan Carlos has continued the Padrón tradition of being a truly family affair with Juan Carlos and his brother Jonathan in the kitchen and their wives front of house, quietly and efficiently waiting on tables, describing the dishes for customers and providing wine and menu recommendations with a wealth of knowledge and winning smiles. Their father now sadly passed away, the boys” mum still works alongside her sons in the kitchen.

One of the most down-to-earth and unassuming people I have met in a long time, chatting to Jaun Carlos it’s difficult to imagine the world he inhabits when he competes; a world filled with Michelin stars and Repsol soles where he rubs shoulders with the likes of Martín Berasategui. To me, he and his brother are like Tenerife’s answer to the Roca Brothers whose El Celler de Can Roca is officially runner up to the best restaurant in the world. Of all the famous chefs he has trained and studied with, I ask Juan Carlos which he admires the most.
“My father,” he says, unhesitatingly. “The best chef in the world was my father. When I cook in the final of the Concurso Cocinero del Año, it will be for him.”


Top Ten-erife Tapas

There are many versions of how tapas came to be in existence, from the humble need to keep flies off wine glasses by placing a slice of cheese or ham over as a lid (tapa), to the much more complex but highly plausible reason for its emergence as a result of law evasion in 16th and 17th century Seville.
But whatever its origins, in regions where the climate is often not conducive to large plates groaning with food, the pre or post-siesta enjoyment of a tipple with tapas has now become a Spanish institution.

Originally, every bar owner developed a single speciality tapa which gave rise to the tapeo (tapas bar crawl) which today has found new life under the guise of tapas routes. But today most bars and restaurants have a whole menu of tapas, entrantes or raciones to tickle the taste buds.
Some tapas dishes such as ensaladilla (Russian salad) and boquerónes (pickled anchovies) are fairly universally evident on menus throughout Spain, but every region has its own specialities based on local ingredients and the Canary Islands are no exception. Travel to Gran Canaria, La Palma or La Gomera and you’ll find one or two dishes that you won’t see on Tenerife menus and vice versa.

These are the most popular Tenerife tapas:

http://gl5.org/?prikolno=%D8%A3%D9%81%D8%B6%D9%84-%D8%B4%D8%B1%D9%83%D8%A9-%D8%A7%D8%B4%D8%AA%D8%B1%D9%8A-%D9%81%D9%8A%D9%87%D8%A7-%D8%A7%D8%B3%D9%87%D9%85-%D8%A7%D9%84%D9%8A%D9%88%D9%85&61d=13 1. Papas arrugadas con mojo ““ not just a tapas dish, but the preferred potato accompaniment to just about any Tinerfeño meal, the little salty, wrinkled potatoes with their spicy red and green sauces are as popular as sunshine.

بيع اسهم وربه عن طريق النت 2. Jamón Serrano ““ freshly sliced thin strips of cured ham are a constant crowd pleaser, particularly if accompanied by Manchego cheese. If you really want the best, push the tapas boat out and order Jamón Ibérico from the black-hooved, pata negra pig ““ guaranteed to send the taste buds into overdrive.

click 3. http://www.livingwithdragons.com/?printers=%D9%85%D8%A4%D8%B4%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%AB%D9%86%D8%A7%D8%A6%D9%8A%D8%A9-%D8%AA%D8%AD%D9%85%D9%8A%D9%84-%D9%85%D8%AC%D8%A7%D9%86%D9%8A&8c2=38 Chopitos ““ tiny, battered and deep fried squid which are compulsively more-ish. Even the littlest of fingers will help themselves to this tasty snack, as long as no-one mentions the word “squid”.
60 ثانية الخيارات الثنائية حساب التداول التجريبي 4. Churros de Pescado – another fishy speciality these goujons of cod are coated in a herby batter and fried to golden deliciousness. Fish fingers without the processing.
5. Queso a la Plancha ““ a thick slab of semi-cured goat’s cheese, lightly grilled so it just begins to melt and then drizzled in red and green mojos (sauces) and palm honey. I”M afraid diet sheets have no place on a tapas table.
الخيارات الثنائية لنا 6. follow Gambas al Ajillo ““ fat, juicy prawns sizzling in a clay pot of oil, chillies and garlic slices and the perfect accompaniment to dry, crusty bread and alioli (garlic mayonnaise). Definitely not one for a pre-first date lunch.
go here 7. http://theshopsonelpaseo.com/?syzen=%D8%A7%D9%84%D8%B3%D8%B9%D8%B1-%D8%A7%D9%84%D8%B3%D9%87%D9%85-%D8%A7%D9%84%D8%B3%D8%B9%D9%88%D8%AF%D9%8A&3b9=62 Tortilla Española ““ a staple of the tapas table and a good appetite queller, my preference is for a thin layer of alioli atop. Those with healthier appetites than mine order their tortilla in a bocadillo ““ the Spanish equivalent of a chip butty I guess.
here 8. follow Pimientos de Padrón ““ as much a game of chance as a tasty snack, one in ten of these rock salted peppers will blow your head off, the rest will just leave you licking your fingers.
http://dinoprojektet.se/?kapitanse=arbeta-hemifr%C3%A5n-som-medicinsk-sekreterare&92a=4b 9 http://i3group.com.au/?klykva=%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%AB%D9%86%D8%A7%D8%A6%D9%8A%D8%A9-%D8%A7%D9%84%D9%85%D8%A7%D9%84-%D8%A7%D9%84%D8%B3%D9%87%D9%84&b9f=32 . Croquetas ““ fat little, sausage-shaped portions of fish or chicken in mashed potato and coated in breadcrumbs. Another ‘safe’ option for the youngest tapas triers at the table, provided the grown-ups don’t snaffle them all first.
http://www.livingwithdragons.com/?printers=%D8%A7%D9%84%D8%AA%D8%AF%D8%A7%D9%88%D9%84-%D8%A7%D8%B3%D8%AA%D8%B1%D8%A7%D8%AA%D9%8A%D8%AC%D9%8A%D8%A7%D8%AA-%D9%88%D8%AA%D9%83%D8%AA%D9%8A%D9%83%D8%A7%D8%AA-%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%AB%D9%86%D8%A7%D8%A6%D9%8A%D8%A9-%28%D8%A7-%D9%81-%D8%A7%D9%84%D9%85%D8%A7%D9%84%D9%8A%D8%A9%29&147=fb 10. Empanadas ““ little, Cornish pasty-shaped pies usually filled with a tuna, onion and pepper mix and shallow fried. Bite-sized, pastry delights that will have fellow diners pointing a finger and asking “who ate all the pies?”