A few months ago Ferran Adrià was asked how he could define the new generation of chefs and he said that they had “the obligation to be better than us”, because they had more information, more references and more know-how. In addition, he added, “effort, work capacity and, above all, knowledge and training are important”.
(Standing ovation for Adrià)
Yes, well done for creativity, but you can’t create without having researched, without knowing. That is why we are so keen to share the scope, achievements and findings behind the avocado sector.
Innovating, providing solutions and generating the least impact on the environment are the keys to the work we are developing and sowing, never better said, from the field to the table.
This time we have gone to the Barcelona Culinary Hub to give two classes to haute cuisine students with avocado as a banner and sustainability as a commitment.
And we have also shared our activities to demonstrate how there are companies, such as NatureSeal, that have developed natural solutions to inhibit the oxidation and dehydration of fruit and vegetables, achieving a significant reduction in food waste.
Because this is also Avolution Lab’s commitment: to shake minds from the classroom so gastronomic schools continue raise agents of change.
