Silestone® supports No Limits cuisine from remote places
Silestone® stars in the "Cuisine No Limits" award, which recognizes the audacity of three projects placed at the center of world gastronomy working from remote places.
The 21st edition of “Madrid Fusión Alimentos de España”, one of the main gastronomy summits worldwide, has also hosted the presentation of the report on Generation Z carried out by the Silestone Institute.
With a history linked to gastronomy providing innovative and sustainable surfaces, Silestone® by Cosentino returns one more year to “Madrid Fusión Alimentos de España” as official sponsor of the Congress, and has done so by starring in one of the main awards of this edition that concludes today in Madrid. Yesterday the award ceremony for the No Limits Cuisine Award took place, a prize that recognized the audacity of three chefs working from remote places. Santiago Alfonso, VP of Communication and Corporate Reputation of Cosentino, and José Carlos Capel, founder and president of Madrid Fusión, were in charge of presented the award.
These projects are those of Poul Andrias Ziska (Koks**, Faroe Islands), Nicolai Tram (Knystaforsen**, Sweden) and Virgilio Martínez, Pía León & Malena Martínez (the Mil Project, Peru), unique success stories of restaurants at unlikely locations. Koks**, the project by Poul Andrias Ziska, claims the merit of the world's most isolated Michelin-starred restaurant, with the original in the Faroe Islands, and also now in Greenland as of June, at a location that can only be reached by boat or helicopter, Limanaq, a small village with an approximate population of 50, nestling behind icebergs beyond the Arctic Polar Circle on the 69th parallel north.
A remote location is also home to the restaurant run by Nicolai Tram (Knystaforsen**, Sweden), a genuine Robinson Crusoe of haute cuisine operating in isolation at the heart of nature. Originally from Denmark, this chef left his job in Copenhagen five years ago and sold everything to go off with his wife and two small sons to live in a Swedish forest, where he runs a very personal gastronomy project, food cooked outside on an open fire. Finally, another remote restaurantis the Mil Project run by Virgilio Martínez, Pía León & Malena Martínez on the high plains of Peru. A real example of sustainability and social development. New cuisine using the production of the Quechua communities living at an altitude of 3,800 meters.
Introduction of Z Generation report by Silestone Institute
A few hours before, the presentation of the report on Generation Z carried out by the Silestone Institute took place also in Madrid Fusión. An interesting study on young people who are 20 years old today, and who will drive the changes and social transformations of the coming decades. To discuss how these young people relate to gastronomy and cooking, the workshop included the participation of Miguel Caño, Chef of the Nublo* restaurant (Haro, La Rioja, Spain); designer María Villalón from Studio Villalón; Claudia Polo, gastronomist and instagramer; and Santiago Alfonso.
Finally, and as has happened in the previous 16 editions, Silestone® has once again shown its high performance and properties in the kitchens of the different backstages of the Congress, where the best national and international chefs develop their preparations during the event. Almost 20 countertops where shades from the Sunlit Days collection stand out, or surfaces in Blanco Zeus.