Canal Cocina steps into the fire brigade kitchen

Date:

The theme channel is premiering a new production that focuses on the stoves and delicious recipes of these professionals during their long shifts

While on the alert for emergencies, they live together, hang out, but they also feed. In those moments of waiting for the guards, the firefighters spend an important time in the kitchens, with practical recipes of a high culinary level, in which they appreciate the importance of nutrition for their professional development. Under this premise, “Firefighters cooks” was born, Canal Cocina’s new original production (premiered on Tuesday, November 1, at 8:30 p.m., with an episode every day at the same time) touring the kitchens of parks across the country to meet and enjoy the dishes they prepare during their 24-hour shifts.

The program will follow these professionals from the moment they go to the markets to buy local products to tasting the dishes, witnessing the setbacks that occur in the development of their day. “Just like in homes, the kitchen has become the nerve and emotional center in parks. During those long shifts, the firefighters made recipe preparation and their passion for cooking a unity for the team,” explains Mandi Ciriza of AMC Networks International Southern Europe.

In the first episode of the ten episodes that make up this first season, Canal Cocina travels to the Extremaduran city of Almendralejo, in the middle of Tierra de Barros, where they meet the fire brigade of the area, who are a great defender of the kitchen from her land. Here they meet Antonio Mendoza, whose star dish in the kitchen is Iberian pork cheeks in red wine Ribera del Guadiana. At the same time, his companions in the park prepare dessert for the cameras: a flan with the milk of the most popular animal in the area, the sheep; and they also provide the starter, which consists of a refreshing gazpacho from Extremadura.

The new format of the thematic chain also takes place in the Parque Infante de Murcia, a region with one of the most important orchards in the whole country. While on watch, firefighter Carlos Villareal and his colleagues cook a traditional Murcian rice, that is, with rabbit and mountain snails, accompanied by a typical appetizer of the area, the zarangollo, and a very sweet dessert, the paparajotes.

The ‘fire cooks’ cameras also meet José María Sancho, an experienced professional from the Parque Norte de Granada who lets the rest of the unit enjoy his preparations. As a starter she cooks a fennel stew, in dessert accompanied by ‘huevos mole’, a delicacy based on egg yolks and soft meringue as foam. Thus, in successive parts, the program will also travel to Albacete, Huelva, Tortosa (Tarragona), León, Parla (Madrid), Ferrol (A Coruña) and Castropol (Asturias), where they will meet César Ceñal, a firefighter, fisherman and diver, who prepares for the program some squid in his ink that he himself caught on his boat in the waters off Gijón, while his companions are in charge of some tortos with minced meat to whet the appetite and, for dessert, the legendary frixuelos.

Source: La Verdad

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Share post:

Subscribe

Popular

More like this
Related