Javier Rodríguez Ponte "Taky"

Workshops

Culinary demonstration workshops, show cooking, training

  • Speaker at Nutrition and bovine health Symposium
  • (Beef and its versatility in modern cuisine) Madrid 2012
  • Workshop – Show cooking paired with wines, traditional Galician and Northern Portuguese produce with seal of excellence, Barco de Valdeorras 2012
  • Show cooking paired with Ribeiro wines, V Gastronomic Conference (C.C.Pontevella, Ourense) 2012
  • Show cooking (Haute Cuisine Octopus Appetizers), Octopus Festival of Carballiño, Ourense 2012
  • Show cooking – Haute Cuisine Preserves Workshop paired with Ribeiro Wines, Ribeiro Festival, Rivadavia 2012
  • Speaker at Xantar Festival 2012 (Haute Cuisine Preserves Workshop) paired with Ribeiro Wines
  • Speaker at Girona Gastronomy Forum 2011 (Seafood Workshop using produce with the river fishing stamp)
  • Culinary demonstrations Mar Achega Programme 2010 (27 show cookings in different Galician fleets of inshore fishing)
  • Speaker at Gastronomy Forum Santiago 2010, Girona 2009 and Santiago 2008 (Workshops on Galician veal, carving and culinary possibilities)
  • Show cooking for crude fish and shellfish preparation, Xacobeo presentation, Madrid 2011
  • Show cooking workshop at Food Festival, Galician Regional Government Promotional stand (demonstrations and tastings based on Galician produce: Cachena veal, scallops, preserves, Lourenzá beans, chestnuts etc.) 2010
  • Show cooking workshop at Gastronomy Forum, Girona 2009, Galician Regional Government Promotional stand (demonstrations and tastings based on swordfish, queen scallops, cuttlefish, Galician veal etc.)
  • Workshop in Spanish cheese, tastings and pairings (Ephemeral room De Dietrich, Santiago) (2009)
  • Speaker and workshop, Galician and International Fusion Cuisine (Gastronomy Congress in Villagarcia) 2007
  • Speaker and cottage cheese cooking demonstration (As Neves) 2007
  • Speaker and creative cooking demonstration at the Eastern Asturias Gastronomy Congress (2002)
  • Course Teacher for Sous-vide (vacuum) cookery course, Cooking 1, Cooking 3, Tapas and hors d'oeuvres (Hotel Management School in A Coruña) (2008)
  • Course Teacher for Cookery and Cheese Service for Hotel Industry Professionals (Hotel Management School in Pontevedra) (2006)