Catalan Chef Jaume Brichs to visit Casa Somerset in May 2014.

On our trip to Spain last October we met Catalan Chef, Jaume Brichs.  He took us on a tour of the Boqueria Markedt, a farmers market in Barcelona,  It was an incredible experience.  We learned about salted cod and how in ancient times, the crusaders ate it.  He explained the vegetables and taught us about  eggs and how  they are stamped in Spain with the date they are laid and with a number to trace the egg right to the chicken!  After our tour, we took our purchases to a commercial kitchen where he gave us a two hour, hands on cooking class under his instruction. I learned so much, that I talked him into coming to Kansas City to teach the taste and true foods of Spain.  He has already shipped three Paella pans from Spain to our home and the special rice to make the paella.   We definitely will have paella making classes and dinners while he is here.  He will be here May 8th through the May 18th.

Please, if you don’t get our constant contact emails now,  send us an email so we can put you on our list to receive his events. Please go to our website at www.casasomerset.com  and send us an email asking to be put on our email list of events.

Jaume Brichs is a graduate in Tourist Business and Activities, from the  Higher School of Catering and Tourism of Sant Pol de Mar -Girona University. He has trained as a chef in Spain, France, Andorra. Germany  and England  He has also trained in Michelin restaurants and hotels of international brands, like  Koldo Royo  ( 1 Star Michelin Guide) and Ritz Carlton in Barcelona.

Jaume has wide experience in different áreas of the hotel and restaurant industry;  like waiter, chef, purchasing, store room, banquet organizer, self-employed caterer, teacher, food and beverage consultant and pastry chef.

During the last 12 years,  Jaume has worked as a food and beverage consultant for different companies, like rafaelhoteles, helping them in all of their Food and Beverage Departments, and also in the development of new projects, some of them for a well known small luxury hotel brand. One of the projects , the Casanova Barcelona Hotel, has involved a new concept of Hip and Elegant service and a fusion of Mexican and Mediterranean cuisine.

At the same time, Jaume has been working as a pastry chef in a well known  restaurant in Barcelona, work that he combines with doing activities for people who visit Barcelona and want the visión of a Chef in his own the city.  Jaume brings the people to his own house and organize clases that focus in traditional cuisine after a visit to the well known Boqueria Market.


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