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MIBRASA® - Charcoal Oven, Parrilla, Robatayaki and Hibachi

Kitchen Bridge by MIBRASA

This summer we celebrated the first edition of Kitchen Bridge, an immersion program geared around introducing American chefs to discover the region of Catalonia (then followed by the Basque country with a visit to the manufacturer Sammic) and its charming culture and prosperous industry in the catering sector. With the goal to understand first hand secrets in gastronomy by meeting producers and professionals in the catering sector, but above all the culinary greats such as Paco Pérez and Xavier Pellicer, who opened their kitchen doors to demonstrate the role their Mibrasa equipment plays on a daily basis.

 

The itinerary took the chefs from the vineyards of the Empordà region, to the fish market auction in Palamós, to tasting fresh produce whilst traversing the local farmer’s market and finishing with chef round tables to share secrets, culinary techniques and the virtues of local products. And who were the guests? Josiah Citrin, chef of 2 Michelin star Melisse, New Yorker chef Ilan Hall, winner of the second season of Top Chef and Paul Kahan, acclaimed chef from Chicago, together with consultants and American representatives.

 

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