It was a proud moment for us last week when Victor Planas – head chef of Kensei Contemporary Japanese – took part in the launch of the summer university course at the Instituto Cordón Bleu in Madrid.
This is the Spanish branch of the prestigious French Institution and is a leader in Haute Cuisine training, in alliance with UFV Madrid college and university.
The launch of the course, which is organised by GastroActitud and is dedicated to the cuisine and the gastronomic culture of Japan, gave Victor a chance to showcase his magnificent skills, cutting and preparing the finest quality Atlantic seabass from Aquanaria.
Other great professionals on hand to guide the students were Hideki Matsuisha (from Koy Shunka in Barcelona), Makoto Matsuura (from Kotsu Kotsu in Madrid) and and David Arauz (from Zauara Sushi in Madrid).
Victor said of the event: “It was a real pleasure to share my knowledge with the students and lovers of Japanese gastronomy”.
Years Of Experience
Victor Planas has more than 22 years’ experience in Japanese cuisine and has taken his knowledge and passion to create a spectacular menu that is unique to Kensei.
Using the highest quality ingredients, Victor celebrates the huge range of aromas, flavours and colours that define Japanese cuisine.
He has a masterful ability to explore very original gastronomic territories which has come from a long, varied and illustrious career. He explains: “I am always looking to create gastronomic sensations starting from the Japanese tradition but without ever blocking the borders with other culinary traditions that I have had the opportunity to get to know”.
This company produces seabass of an outstanding gastronomic quality. The fish, which are harvested on demand, are supplied to the best restaurants around the globe and are sought by many Michelin starred chefs.
The Aquanaria facilities are located in the Atlantic Ocean and offer the best breeding conditions needed to produce a fish of this prime quality.