Thanks to modern technology interaction with different food cultures is at everyone’s reach, our job is to help open doors and guide chefs through the culinary mazes of new techniques and ingredients, helping them keep up to date with the latest trends and dishes. How different cultures think and feel is also important for a better understanding of the global kitchen

Knowledge of other cultures is the surest way to gain the right perspective and understanding of local gastronomic customs.

Uniting sponsors and participants with the same culinary goals and not forgetting the importance of strong design and communications strategies results in an event successful in its presentations, press coverage, networking and other opportunities.

Abstoss World Gastronomy has organized events like the “Art of new Spanish Cuisine” masterclass having taken place in Hong Kong and other Asian cities. Another aspect of AWG is the organization of culinary trips that include intensive cooking courses, expertly guided market tours, restaurant selections and more.

CuinAsia – Barcelona, Spain Created and organized by Annette Abstoss - November 2005

CuinAsia, Europe’s first Asian cuisine conference was held in Barcelona’s newly redone science museum CosmoCaixa. During 4 days Barcelona was home to some of the world’s most knowledgeable experts on Asian cuisine and some of its most talented chefs. The first edition was dedicated to the cuisines of China, Cantonese region, Japan, India and Thailand. Each day concentrating on a single country with cooking demonstrations, seminars on the culinary history of each country and monographic conferences on a certain ingredient as well as tastings and workshops.  Each evening one of the guest chefs offered his signature dishes to a select few signed up for the gala dinners held in the city’s finest deluxe hotels.

Art of new Spanish Cuisine masterclass – Hong Kong

In August 2007 a group of 15 chefs the majority from Spain presented their newest creations to an audience of over 270 people in the Langham Place Hotel in Mongkok, Hong Kong. The event was co-organized with the Spanish Chamber of Commerce and was directed towards the professional culinary community and press. Some of the latest techniques were demonstrated using top Spanish brand ingredients.

Hong Kong Culinary Tour – August 2007

This culinary tour included a week long intensive cooking course at the renowned Chinese Cuisine Training Institute, a hotel selected for its prime location from culinary point of view, expert guidance and translation, market tours and restaurant selections chosen for their cuisine. Chefs and food lovers were able to get to know the cuisine and ingredients of Hong Kong in an in depth manner, meanwhile making lots of new friends on the way.

Art of new Spanish Cuisine cena de gala – Bangkok

En el hotel Metropolitan de Bangkok se realizó una cena de gala con 10 conocidos chefs Españoles, que ofrecieron a los comensales locales sus mejores platos. Entre los distinguidos asistentes aparte de profesionales y gourmets de la ciudad, asistieron personalidades como el Embajador de España en Tailandia ó el Director de la Oficina de Comercio Tailandesa en Madrid.

Art of new Spanish Cuisine gala dinner – Bangkok

At the Bangkok’s the Metropolitan hotel it was offered a gala dinner presenting 10 Spanish chefs and their signature dishes all together in a fabulous tasting menu. The assistants were mostly gourmands from the city of angels and some other distinguished guests as the Spanish ambassador in Bangkok and the Thai commercial attache in Madrid.

Bangkok Culinary Tour – May 2008

With the same format as in Hong Kong the Spanish chefs took intensive professional cooking classes, this time at the Suan Dusit University, all of them coordinated and supported by the famous Thai chef Ian Kittichai; who also guided us through the most exotic markets where the travelers experienced the most authentic flavors

Art of new Spanish Cuisine gala dinner – Tokyo

Por primera vez en su historia, el Hattori Nutrition College (fundado en 1895) recibió un grupo de cocineros extranjeros. En 3 días de clases profesionales intensivas los viajeros conocieron las bases de la cocina Japonesa, visitaron los mercados más importantes como el Tsukiji (uno de los más grandes del mundo). Chefs y amantes de la cocina saborearon Tokio en una semana llena de experiencias culinarias.

 Cata-Maridaje en el instituto Cervantes Tokio – Marzo 2009

For the first time ever, Hattori Nutrition College (founded in 1895) received a group of foreign chefs to teach them the essentials of Japanese cuisine. In 3 days of intensive professional classes our group learned the most important basics to unlock the key to Japanese cookery as well as visiting the most important market, Tsukiji (one of the biggest in the world). A week full of culinary experiences Tokyo style!

 Pintxos and wine tasting at the Cervantes institute Tokyo – March 2009

 AWG organized an event at the Cervantes institute, the winery Luis Alegre presented the ‘aula itinerante de cocina’ combining wine tasting with gourmet pintxos made by 4 michelin star chefs from Bilbao.

Ferias

• Forum Gastronomic de Girona – stand for Koppert Cress
• Club de Gourmet de Madrid – stand for Koppert Cress
• Lo Mejor de la Gastronomia , San Sebastian – stand for Koppert Cress
• Vive las verduras, Navarra – Koppert Cress
• Madrid Fusion – Koppert cress
• Alimentaria Barcelona – Koppert Cress y AWG
• Lo Mejor de la Gastronomia, Alicante – Koppert Cress