If you like the food and this summer you are to the north of Spain can not let pass by Santander between 2 and 6 August where in the fantastic setting of the Palacio de la Magdalena is hosting the seminar 'The Product and Culinary Interpretation 'Hand of Jesus Sanchez, chef and restaurant owner of Amos Arbour (Plaza del Sol, s / n. Tel 942 50 82 43. Villaverde Pontoon. Cantabria), and the International University Menéndez Pelayo is one more summer central collection and sharing of knowledge and will feature the collaboration of the Ministry of Rural Development, Livestock, Fisheries and Biodiversity of the Government of Cantabria.

Cantabrian Cook, owner of a Michelin star, has coordinated a delicious program which will analyze the product, able to inspire culinary creativity and interpretation. Engage a long list of food professionals, among others, the likes of chefs and pastry chefs Joan Roca and Paco Torreblanca, just to quote one, journalists, critics, producers, professors and specialists in fields such as biology or medicine. They exchange with the aim to shed light on some issues that are highly topical and initiatives will be announced as well as Spanish and international companies and rural producers claiming and working for greater authenticity and quality of raw material .

Note that it is the first time in the framework of the International University Menéndez Pelayo, held a seminar linked to ambitious cuisine and a list of participants of such importance. The price of this workshop is 129 €, and all information on registration can be found at: www.uimp.es

Then we leave some details of the program:

MONDAY (August 2)

Pedro Subijana, Akelarre chef and president of the European Association of Euro-Toques chefs in Spain, will show the work of this organization. "The product, interpretation, and the letter" is the title of the exhibition of Subijana about his creative process. In the afternoon, Javier Gonzalez Alvarez, owner of A Rexidora, will dive into the secrets of the chestnut, a very ancient food used to make both sweet and savory dishes.

TUESDAY (August 3)

Vicente Leal, Vicente Leal Salt manager will be responsible for opening the second day with a speech dedicated to the Mediterranean salted. Behind him, Susie Diaz will present the use of these in his restaurant La Villa, located in Elche. At noon, and l cheese will become the big star thanks to the intervention of the teacher and tuner Jose Luis Martin. The sweet touch of the morning will put Paco Torreblanca, 'Best master artisan baker of the European Community', which perform a analysis of the cottage industry. It will be the evening when the Alicante prepare a recipe with a base sobao. In addition, Torreblanca participate in a panel discussion with Fernando Fernandez Garcia, Macho House and Javier Hernandez de Sande, president of the Cantabrian Academy of Hospitality.

WEDNESDAY (Aug. 4)

Mark Moran, Casa Gerardo, speak to one hour on the use of Asturian products in a kitchen staff. Behind him, Antonio Muiños Insua, Muiños Porto manager, will delve into the culinary possibilities offered by the algae in the kitchen. Miguel Sierra Blanco, owner of the bakery Conceptual, offered the paper "The product, sweet temptation. Recovery of native species. " At noon there will be the round table "Fifth gastronomic range: present and future." It will discuss the president of the Canners Cantabria, Ignacio Sanfilippo, Mark Moran, Jose Maria Zorrilla, "Don Bocarte" and the pastry chef Miguel Sierra Blanco. In the afternoon, Fernando Fernandez Garcia, Buck House, will review the history and evolution of sobao, one of the most representative of the Cantabrian cuisine. To close the day, nothing like a taste of local produce.

THURSDAY (Aug. 5)

Science and food will be intermingled on the penultimate day of the seminar. Professor of Biochemistry and Molecular Biology Francisco Garcia Olmedo deal with "The myth of natural foods." Manuel Fernández-Fontecha Lainz, Head of Technical Support Unit of the OCAS and member of the Ministry of Rural Development, Livestock, Fisheries and Biodiversity of the Government of Cantabria, will focus on quality certification. Meanwhile, Rodrigo de la Calle, 'Cook Award Disclosure of Madrid Fusion (2009)' and restaurant owner Rodrigo de la Calle de Aranjuez, will perform some of the gifts from the garden. Santiago Orts, destacará la labor de su empresa familiar y el nuevo concepto de 'Gastrobotánica'. Behind him, the biologist and botanist arriving, manager of Elche, Santiago Orts, highlight the work of his family business and the new concept of 'Gastrobotánica'. In the afternoon, an intense debate: "Technical and journalists: the paradox of the exclusive product, the market crisis and the natural product" with Francisco Garcia Olmedo, Raimundo García del Moral, Santiago Orts and Candido Salmon.

FRIDAY (Aug. 6)

During the closing day, Mariano Gomez, president of Slow Food in Spain, and the chef Eneko Atxa explain what this international movement and the work of a cook akin to that philosophy. Manel Pla Villanova, head waiter and sommelier of Jardí of Farm Pla interpret the history, market, present and future of Cantabria wines. Then the chef Joan Roca, co-owner with his brothers from Celler de Can Roca (considered the fourth best restaurant in the world by the magazine "Restaurant") will hold a conference in which they collected the most important aspects to be address during the week.

Finally, Jesus Sanchez will take stock of five days of intense and rich dialogue. Miguel Angel Revilla, President of the Government of Cantabria, will close this succulent Santander meeting which will make the seat of gastronomy.