In the Cephs and Chefs Youtube channel you can find several cephalopod recipes, like this delicious Portuguese octopus recipe: “Polvo à Lagareiro”.
The Cephs and Chefs team from GMIT and ARVI participated in the Food of the Edge 2019. Food on the Edge is a two-day symposium that takes place annually in Galway city, Ireland. It is for chefs & food enthusiasts all around the world who want to create a better global network. Food on the Edge 2019 took place in Galway the 21st and 22nd October 2019. During this festival the Cephs and Chefs project was presented to the attendees.
This is the first video of a series of eight “one minute recipes” videos based on cephalopods products. The video shows an easy way to prepare cephalopod traditional receipts from Portugal and Spain. In this first video the Spanish chef prepare a delicious dish of grilled cuttlefish with garlic mayonnaise. We hope you enjoy it!
The project INTERREG Cephs and Chefs will be present at the 3rd edition of the “Octopus Week” to be held at Quarteira, from the 7th to the 16th of September. This event will include a visual art exhibition, gastronomic tasting in restaurants and a conference. The gastronomic exhibition of octopus recipes (traditional and new) will occur in 31 restaurants distributed across Quarteira and Vilamoura. The Cephs and Chefs team will be interviewing the owners of the restaurants in order to understand the reason for their participation in the “Octopus Week” and the acceptance rate of the octopus recipes by the consumers. Additionally, the INTERREG Cephs and Chefs project will be presented at the conference, on the 14th of September, where the aims, actions and the partners involved in the project will be revealed to a multi-target audience.
In this month of May the preparation of the recording of the videos of the CEPHS & CHEFS project framed in the work package 6 on Market Opportunities began, in which a task is developed on Chef’s marketing directed to the cooks of the north of Europe .
This task aims to develop a series of training materials in preparation and cooking of cephalopods for beginner chefs in the use of the target species of the project: octopus, squid and cuttlefish.
It has been decided to make videos about the preparation (cleaning and cutting) of each type of product, and others of traditional cooking in Spain / Portugal for each of the species. Afterwards videos of new recipes or innovative recipes will be recorded.
The preparation videos will be recorded in the Plaza de Bueu, with a large quantity and quality of cephalopods. For this purpose, the plaza, the surroundings and the fishmonger who will be part of the recording equipment have been contacted.
After the definition of the places of recording, the plans of execution and the elaboration of the first scripts, in June the images will be taken for the first videos about cleaning and cutting octopus, squid and choco.
The CEPHS & CHEFS project is funded by the European aid call “Atlantic Area (2017-2020)”, and aims to transfer knowledge related to fishing and consumption of cephalopods from southern countries of the Atlantic area with great gastronomic tradition of cephalopods such as Spain and Portugal, to the countries of the north of the area, where these species are barely consumed but they are captured, such as France, the United Kingdom and Ireland.
On 18th December 2017 took place in Galway the first Project meeting organized by NUIG (National University of Ireland Galway).
The main objective of the project is to achieve knowledge generation in sustainable cephalopod fisheries development and transfer gastronomy and food culture from South European countries (Spain and Portugal) to North European countries (France, UK and Ireland). The project is co-financed by the European Regional Development Fund through the Interreg Atlantic Area Programme.
During the kick-off meeting the WP leaders gave a presentation about the objectives, actions and expected results for each WP. Likewise the next steps for each action were defined.
All these activities are aimed at reaching the objectives defined in the project like add value to cephalopods product, new markets initiatives, improve knowledge of the value chain and eating habits, and ensure sustainability of cephalopods fishing activities.
The project will be beneficial for the entire European region since north European countries may introduce new gastronomic products, and south European countries may attract new gastronomic tourists based on these products.
At the same time, fishermen of the European Atlantic area will have a wider market for their cephalopod catch, and improved knowledge about cephalopod fisheries sustainability.
The next meeting will be held in Vigo in July 2018, in the days leading up to Vigo Sea Fest, which will be visited by the project partners.