“I’m taking part in Care’s, The Ethical Chef Days, which runs from 22 to 25 January in Alta Badia, Dolomites. It’s an annual gathering for chefs from all over the world to discuss the future of food and how to promote ethical and sustainable approaches to cooking.
We’ll also be celebrating the Guggenheim Bilbao Museum’s 20th birthday with a cycle of Four Hands dinners. There will be more interesting products in Nerua’s cuisine such as offal, Asian vegetables and monkfish liver. I’ll travel to Asia in April, and I look forward to having as many enlightening experiences as I did last year, when I dropped by Tippling Club to host a one-night-only dinner.” – Josean Alija, executive chef of Nerua
Excerpt from the January 2017 issue of epicure.
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