Ascale is the scene of an exclusive talk with two great gastronomic references, Javier Sanz and Juan Sahuquillo. In this unique meeting, Cañitas shared their professional careers, their vision on cooking and their experiences in the gastronomic world. In a close and welcoming atmosphere, GASMA students were able to learn first-hand about the work behind their successful projects and how they have managed to merge tradition and innovation in each of their dishes.
A journey through the trajectory of two masters of the kitchen
Javier Sanz, known for his ability to transform traditional cuisine into an avant-garde experience, and Juan Sahuquillo, with his focus on innovation and respect for local products, offered a talk full of anecdotes, reflections and, above all, passion for their work. During the conversation, both chefs detailed the most significant moments of their careers, from their first steps in the kitchen to the consolidation of their restaurants as gastronomic references. The talk was not only a lesson about cooking, but also about perseverance, teamwork and the importance of staying true to the essence of each dish.
Cooking as a Reflection of Personality
One of the central themes of the talk was how the cuisine of both chefs reflects their own personality and philosophy. Javier Sanz stressed the importance of creativity and respect for seasonal ingredients, while Juan Sahuquillo emphasized his focus on sustainability and the constant search for technical perfection. Both agreed that cooking is not only an art, but a way of telling stories through flavors and textures.
Another of the key points discussed in the talk was the use of quality local products. Sanz and Sahuquillo agreed that the basis of their success lies in their respect for local products. For them, each ingredient has a story to tell, and it is their duty as chefs to give them the prominence they deserve in their dishes.
Showcooking at Ascale: Cañitas premiere kitchen in the showroom
Ascale inaugurates its new kitchen in the showroom, hand in hand with Cañitas. It was an honor to inaugurate this space with the collaboration of these two Michelin-starred chefs. This 320 cm cooktop, designed with our exclusive Antalya Sand, features induction integrated into the stone. To mark the premiere, we could not miss their visit to Ascale without checking their skills in the kitchen, so we enjoyed a showcooking in which they have not been alone, but have cooked with two Valencian chefs: Edu Torres who has brought with him his passion for quality rice, and Miguel Martí who understands that gastronomy goes beyond a dish: it is an unforgettable experience.
