CATALAN FOOD UNITED STATES

Prodeca - the Department of Climate Action, Food and Rural Agenda - and the Government of Catalonia's Delegation in the United States are organising in New York a Christmas Foods Workshop, led by Ursula XVII.

The workshop will take place on 1 December 2022 in New York at the Institute of Culinary Education, and is aimed at 30 selected New York professionals, including restaurants, distributors and specialist shops.

PRODUCTS OF INTEREST AND CONDITIONS

The workshop will include a session on preparing Christmas foods and a section presenting Catalan products, as well as a tasting.
 
The products to be presented at this workshop are:

• Chocolates / pralines
• Cava
• Neules (Catalan wafer rolls) 
• Nougat (torró)

Companies interested in taking part in the presentation of Catalan products during the Christmas Foods Workshop must meet the requirement of being present in the New York market and offering one of the products listed above.

Prodeca reserves the right to select companies according to criteria of product fit and suitability.

Once registered and admitted, companies will receive a form to complete the product sheet that will be presented to attendees, and must provide the importer/distributor's contact details for handling the product for the workshop.

COST OF PARTICIPATION

Prodeca and the Government of Catalonia's Delegation in the United States will cover the costs of organising this event.

There is no cost for participating companies.

ABOUT URSULA XVII

Úrsula XVII is a chocolatier and pastry chef, born in New York and of Catalan origin.

She trained with leading pastry chefs and has worked in Michelin-starred restaurants in both Europe and the United States. The chefs who have inspired her include Albert Adrià, Oriol Balaguer and Jordi Ferrer.

She led the pastry team at the Ca l'Enric restaurant in the Vall de Bianya and later joined the team at a luxury resort in the Hudson Valley. She eventually launched her own line, Disset Chocolate.

REGISTRATION DEADLINE

Companies interested in taking part in this activity must send Prodeca the registration form with all the corresponding details, before 14 November 2022.

A maximum of the following will be accepted:

• Two chocolate/praline producers
• Two neules producers
• Three quality sparkling wine producers
• Two nougat (torró) producers